Tangeumdae Wang Galbitang 탄금대 왕갈비탕

Each earthenware bowl holds three or more big beef ribs, and the meat shows before the broth does. The beef is imported, simmered long enough to slide off the bone, with little gamey smell. Takeout comes with extra broth and separate packs of scallion, glass noodles and enoki; heat the broth first at home and add them after, and they keep their texture.