Shin Songja Sinmasan Sikdang Bonjeom 신송자 신마산식당 본점

The pork gukbap is finished by toryeom, hot broth poured over the rice and drained off, and the broth is milky yet clear, light enough that some people think of samgyetang at the first spoonful. Stirring in dadaegi chili paste, minced garlic and salted shrimp settles the faint funk that remains. There is more meat in the bowl than rice. The house mainstay is gogi-bap: thick boiled pork served apart from the soup, eaten with garlic, doenjang and salted shrimp. Ambbong gukbap has a soft chew and a slight smell but is not far from the regular bowl.