Yuchi Hoegwan 유치회관

So much beef fills the earthenware bowl of soegogi haejangguk, a beef hangover soup, that the seonji (coagulated ox blood) comes in a separate dish. Beef fat melts into a thick, strongly meaty broth, and anyone used to clear soups is likely to call it greasy first. That is why chopsticks keep drifting to the sweet, tangy shredded radish salad, set out with house-made radish kimchi and cabbage kimchi. This Suwon house has been making beef haejangguk since 1987.