Sunbok Sikdang 순복식당

A plate of boiled pork and sundae under blanched napa cabbage reaches the table before the soup does, to be wrapped in the lightly salted cabbage with a dab of salted shrimp. That plate is the meat that would otherwise go in the bowl, so the ginseng gukbap itself is light on solids; a small ginseng root simmered in the milky broth gives it a taste somewhere between sundae soup and samgyetang.