Namcheon Maru 남천마루

Bibimbap here is mixed with an aged soy-sauce seasoning instead of gochujang, and it is only served for two or more. Red-bean porridge made from Korean-grown beans is strained of its skins, smooth and barely seasoned, and some parents spoon it to babies. The same beans go into a red-bean noodle soup, while the hand-cut kalguksu holds its texture in a broth with clams, chives and enoki mushrooms. Geotjeori, fresh kimchi, is tossed to order.