Yaksuteo Sikdang 약수터식당

Minced garlic dominates the red broth, which comes already loaded with beef gopchang, rice cakes and udon, and as it boils the marrow melts in and the soup turns heavy and rich. The seasoning starts strong, and a long simmer makes it taste salty. Once the solids are gone, staff stir rice, crown daisy and a separate seasoning into the leftover broth and fry it in perilla oil.