Suwon Sogalbi Haejangguk 수원소갈비해장국

Each bowl comes with a raw egg, and slipping it under the hot broth right away sets the white while the yolk stays soft. Stir the egg in and the broth turns nutty and thick; leave it out and the finish is cleaner. Sogalbi haejangguk holds several small chunks of beef, and seonji, blood curd, comes on the side to warm in the soup or dip in soy sauce.