Yangsanjip 양산집

Three generations of one family have simmered dwaeji gukbap in an alley of Kkangtong Market since 1954. The bone broth is milky yet free of any gamey smell, and the pork is mild. The assorted plate, modeum, puts boiled pork, offal and pyeonyuk pressed pork together. If too much salted shrimp makes the soup salty, the staff will top it up with more broth. The room is small, so when there is a wait, people often wander the market and come back when their turn is near.