Bokchun Sikdang 복춘식당

Both agu-tang (spicy monkfish stew) and agu-jjim (braised monkfish with bean sprouts) are sold by the single portion, letting two people order one of each. The stew includes monkfish liver, which thickens the red broth, and the white flesh pulls cleanly off the bone. The jjim seasoning stays fairly mild. A bowl of rice ordered alongside comes as a big bowl with seaweed and sesame oil for mixing with the leftover sauce. Local seafood fills the rest of the menu: seasoned raw sole (seodae-hoe-muchim), grilled hairtail, grilled geumpungsaengi and eel soup. Side dishes include mustard-leaf kimchi, and lines form at mealtimes.