Ttukbaegi Jip 뚝배기집

Earthenware pots bubble in a row over gas burners by the entrance of this old stew shop near Tapgol Park. The menu is just three stews: wooreong doenjang-jjigae (soybean paste stew with plenty of freshwater snails and an egg), sundubu-jjigae (soft tofu) and kimchi-jjigae. Rice arrives with bean sprouts, shredded radish and other namul to mix with sesame oil and gochujang into bibimbap. Shared tables are standard in the cramped room, and staff take orders from the line outside before seats open. The menu even carries Japanese text.