Gangmiru Seosan 100% 메뉴 사전 예약제 중식당 서산 강미루

Everything runs on advance booking, dishes included, so reservations go in several days ahead, and eohyang-gaji, the fish-fragrant eggplant, can be booked out first. The Hyo-tangsuyuk has egg-white meringue in its batter, soft like bread and still crisp after the sauce goes on, though diners hoping for a meaty bite are sometimes let down. The jjamppong uses clam stock and fresh noodles made in-house, with little oil. The owner, third generation in Chinese cooking, stops at each table to talk through the food.