Woojin Haejangguk — A Look Inside

Beyond the Steamed-Up Window

Starting from the steam rising over the brown broth, the camera slowly walks in past the red sign, the glass door and the table, all the way to the ttukbaegi. At the door the lens fogs up, then clears to reveal the table, and unnumbered pro tips follow one by one. The last tip, 'Jeju-style haejangguk made with Jeju bracken simmered until tender,' answers the question badge below.

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