Maetdol Urikong Gamjatang Bonjeom 맷돌 우리콩감자탕 본점

Korean soybeans ground on a millstone loosen into the broth of the pork-bone stew, making it soft and nutty. Besides the signature kongbiji gamjatang, the single-bowl option is ppyeo-haejangguk, mild in seasoning, with long-simmered meat that slips off the bone. Diners are sometimes poured makgeolli on the house.