There's various types of haejangguk - you wouldn't even think they'd have anything in common beside that they contain hot liquid. First kind I had had dried pollack and not much else - thin, bland and uninteresting. Just the restaurant I guess, 'cause I've had better pollack haejangguk since. There's bbyeo haejangguk - that's something similar to kamjatang, but maybe without the potatos - big spine bones in soup. Another kinds uses a lot of spinach. Then there's the pork blood kind. And a kind that focuses on having lots of soybean sprouts. Probably more I've missed.... There's a street in Jongno, in Seoul, that has some famous drinking establishments. The next street over has famous haejangguk restaurants - conveniently located! -phage-