Undongjang Haejangguk 운동장해장국

Hanu haejangguk comes in a hot earthenware bowl packed with Korean beef and bean sprouts under a red, thick broth closer to a gochujang stew than a clear soup. The tripe version (hanu naejang haejangguk) adds chewy, fatty innards, served with a wasabi-soy dip on the side. Rice arrives in a stone pot, and once it is scooped into a bowl, water poured into the empty pot makes scorched-rice porridge (nurungji) for the end. A pork-bone haejangguk is the pick for diners who like working meat off the bone. Medals and plaques on the wall come from the owner's bodybuilding career.