Jinan-gwan

The meat is boiled briefly with garlic, ginger and scallions but no seasoning, then taken out and dipped in chojang; the texture is tender and soft. After the meat is finished, bean sprouts, mushrooms and other vegetables and various seasonings are added to the remaining broth to make a spicy maeuntang soup, which is eaten with side dishes and rice. The accompanying side dishes are all local specialties of Jinan, such as seasoned deodeok, pickled perilla leaves, salted shrimp, burdock greens and seasoned oyster mushrooms.