Saenggeuk Haejangguk Bonjeom 생극해장국 본점

Only yang and cheonyeop, the first and third stomachs of the cow, go into the naejang-tang, and even the regular size has so much of them that finishing becomes work. The broth is bone stock simmered milky white, and it starts out lightly seasoned. For heat, add chili paste or chili oil from the self-service corner; to keep it white, add only salt. As at a bean-sprout soup place, every table has raw eggs for cracking into the hot broth.