Cheongsan Eojuk 청산어죽

Sit down and one bowl of eojuk per person is ordered automatically, a spicy fish soup that already holds thin somyeon, knife-cut kalguksu noodles and hand-torn sujebi dough. Finely ground fish leaves no fishiness, and the gochujang broth is clean and peppery rather than thick. On the side, dori baengbaeng is small fish fried crisp in a spiral, and minmul saeu twigim is a heap of fried tiny freshwater shrimp. Children are not admitted.