Wattda Sikdang 왔다식당

Hanwoo beef tendon, simmered until soft but still springy, goes into hot pots and onto plates as suyuk. The hot pot comes with doenjang, kimchi or clear broth, and doenjang is the house signature. The tendon thickens the broth as it cooks, and once the solids are gone, ramyeon noodles go into what is left. The kitchen closes early when the tendon runs out.