Seonghwan Ttukbaegi Haejangguk 성환뚝배기해장국

Diners take off their shoes at the door of an old family house and sit at low tables in what were once the living room and two side rooms. The pork-backbone haejangguk comes in a scorching earthenware bowl with ugeoji (dried cabbage greens), and the meat pulls off the bone with chopsticks. Spice comes in levels, and cold white kimchi is served alongside. Groups share a larger bone hot pot set in the middle of the table.