Milhyanggi in Nakseongdae. A place that has been loved as a kalguksu specialty restaurant in the same location for a long time. It was a bowl that felt like warm water washing away the fatigue from spicy foods. I am not saying it wasn't tasty. They used Manila clams to make a rich broth, but it was a clam-based soup where you couldn't really feel the distinct flavor of stock or spices.
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