Halmaejip

Tucked away at the end of a quiet alley, the small, shoe-off restaurant retains a cosy charm.
Founded in Naejadong in 1975 and relocated to its current site in 2006, it is known for a clean, aromatic heat that eliminates any gaminess.
Its gamjatang is distinctive for using only bean sprouts and chives to create a refreshingly sharp broth.
The jokbal is simmered for hours in a fragrant blend of spices and house broth, resulting in tender meat free of any off-flavours and deeply flavourful, chewy skin.