Sambaekjip Bonjeom 삼백집 본점

Among Jeonju's bean sprout soup houses, this one boils its kongnamul-gukbap in the earthenware pot instead of using toryeom; it lands still bubbling, and the first spoonful can easily burn your mouth. The sprouts are thin yet never stringy, and the broth is mild enough that anyone expecting something unusual will find a familiar, classic bowl. Stir the soft-boiled egg into the soup, and order gochu mandu, chili dumplings, if you want heat.