Keunmadang Gamjatang 큰마당감자탕

Order to go and the gamjatang comes home in a bucket wrapped in a black plastic bag. The broth at this pork-spine stew house by the Korean Folk Village entrance is old-fashioned and not salty, and the Danish spine bones carry plenty of meat. After the ramyeon noodles, the fried rice is made with perilla leaves and no kimchi, and it stays plain. Diners like the kkakdugi radish kimchi far more than the napa cabbage kimchi. Local gift currency is not accepted.