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Everyone's heard of pho. But have you heard of sullungtang? It's Korea's own beef soup, made from simmering beef bones for hours. Murky like milk and initially flavorless, you add salt until the beefy flavor blooms into view. And once it does, you can alternate between taking a slurp of broth and then a spoonful of rice from a bowl. But it isn't entirely improper to dump the rice into the soup. That's exactly what bleary-eyed revelers do after a night of booze and debauchery-because if anything, sullungtang is famous as the ultimate hangover cure-all and breakfast. Conveniently, Jang Mo Gip begins cooking the sullungtang at 7 a.m. to embrace the party-weary-or any itinerant soul eager for a hot, steaming bowl of comfort.