Wonjo Ppyeodagwi Gamjatang Bonjeom 원조뼈다귀감자탕본점

Two or three big pork spine bones jut out of the stone pot when the ppyeodagwi haejangguk (pork bone soup) arrives. Long simmering keeps the meat moist so it pulls off the bone easily, and there is a faint ginger note in the broth. Chunky kkakdugi, fresh-mixed kimchi and mild green chilies come on the side; once the bones are picked clean, rice goes into what is left of the broth with a cube of kkakdugi on top. The whole hall is floor seating with no chairs, and there is a pork cutlet for children who can't take the spicy broth.