Matjoeun Sundaeguk

This Korean restaurant near Jayang Station serves sundae-guk made with pork offal and head meat instead of blood sausage. The bowl includes gopchang, makchang, and amppong, and is finished with a generous topping of perilla seed powder. It stays open through 1 p.m. on weekdays before a break starting at 2 p.m., and the broth arrives hot rather than boiling, seasoned at the table with saeujeot and dadegi. There is no parking, so bringing a car is inconvenient.