Meat is boiled briefly without seasoning with garlic, ginger, and green onions, then picked out and dipped in choganjang (vinegar pepper sauce...
📍 Jeonbukteukbyeoljachi-do Jinan-gun Jinan-eup Jinjang-ro 21
Meat is boiled briefly without seasoning with garlic, ginger, and green onions, then picked out and dipped in choganjang (vinegar pepper sauce), resulting in tender and soft meat texture. After finishing the meat, the remaining broth is used to make a spicy soup (maeuntang) by adding bean sprouts, mushrooms, various vegetables, and seasonings, served along with side dishes and rice. The accompanying side dishes are all traditional local specialties of Jinan, including deodeok muchim (seasoned deodeok root), kkaennip jangajji (pickled perilla leaves), salted shrimp, burdock greens, and seasoned oyster mushrooms.
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