Yeongmyeong Gukbap 영명국밥

Chicken feet and bean sprouts make a clear, light broth, and anyone expecting milky pork-bone gukbap may find it bland. The mixed bowl is piled with head meat, offal and sundae; keep the chili paste aside and stir it in only after working through some of the broth. The one to seek out is amppong sundae, pork intestine stuffed with blood-sausage filling, chewy and with little gamey smell. Kimchi and radish kimchi carry a strong salted-seafood edge.