The herbs and spices in Lee’s soup are a secret, but most gamjatang follow the same winning formula of gochugaru (chilli flakes), gochujang (chilli paste), garlic and doenjang (soybean paste).

Sydney has a new holder for the title of Koreatown. “I didn’t expect it to be so popular,” says the chef of Guk’s Eedaero Gamjatang in the thriving new hub.