Apbaengdi Sikdang 앞뱅디식당

Gakjaegi-guk puts a whole horse mackerel in soybean-paste broth; pick the flesh off the bones, dip it in the seasoning and wrap it in cabbage. Anyone sensitive to fishy flavors will find mel-guk easier, large anchovies in a clear broth, and those anchovies get lifted out and wrapped the same way. Mel-twigim, anchovies fried with chili peppers, goes into the dipping sauce between spoonfuls of soup.