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Fu Yuang’s menu of soups is utterly soul-satisfying on a cold day. Try the dumpling-packed manduguk. The taegigogikimchee jiege (pork and kimchee stew) in particular embodies the sour, pungent fermented flavor characteristic of many Korean dishes. The kimchee-dominated broth has an aroma that will strike some as strong—when your face is steaming in it, you might wonder what you’ve gotten yourself into. A moment of slurping the broth’s sour heat should melt away those concerns. The stew is packed with green and yellow onions, kimchee, tofu and pork sirloin thin-sliced to maximizes the absorption of broth.