Yangpyeong Sinnae Seoul Haejangguk Mapo Jikyeong 양평신내서울해장국 마포직영점

Yang, the first stomach of the cow, fills much of the bowl, joined by one big block of seonji (blood curd), siraegi (dried radish greens), and bean sprouts in a clear broth. That broth keeps a noticeable offal aroma, so tasting it plain first and then stirring in the table seasoning a little at a time softens it. A plate of suyuk, boiled beef and offal served apart from the soup, turns the meal into drinking food. Broth and seonji are topped up free. Parking relies on a small apartment-complex lot nearby. The open kitchen sits along one side of a spacious hall.