Matna Gamjatang Gyeryong Bonjeom 맛나감자탕 계룡본점

Pork neck bones instead of the usual spine make the meat chewy yet easy to pull away. This is the original branch of a gamjatang chain that reaches as far as Busan, and the broth, made with alkaline water, comes loaded with dried cabbage greens, glass noodles and potatoes, with kalguksu noodles as an add-on. Beyond the stew there is ppyeo-gui, bones grilled on a hot stone plate with a spicy, salty glaze, a hotter bul-ppyeo-gui, and tender braised ppyeo-jjim. Takeout comes in a flameproof container that goes straight on the stove at home.