Founded in Naejadong in 1975 and relocated to its current site in 2006, this restaurant is known for its clean, aromatic spice-driven heat that eliminates any gaminess. Its gamjatang is distinctive for using only bean sprouts and chives—without perilla leaves or powder—to create a refreshingly sharp broth. Tucked away at the end of a quiet alley, the small, shoe-off dining room retains a cozy, time-worn charm. The jokbal is simmered for hours in a fragrant blend of spices and house broth, resulting in tender meat free of any off-flavors and deeply flavorful, chewy skin. Guests can choose between the richer hind leg or the softer foreleg, and the generous portions make it ideal for sharing.