Mugyodong Bugeogukjip 무교동북어국집

Since 1968 the kitchen has made a single dish, bugeo haejangguk, a dried-pollock hangover soup. The milky long-simmered beef-bone broth holds large deboned pieces of pollock, tofu and egg, and arrives already seasoned, so the salted shrimp on the table is optional. Halfway through, a splash of dongchimi radish-kimchi liquid shifts the flavor. Broth, pollock and tofu are refilled on request, and a fried egg can be added even though it is not on the wall menu.