Dogane Maeuntang 도가네매운탕

A catfish stew specialist beside Gobok Reservoir in Sejong, operating under second-generation family ownership since the early 1980s. All ingredients, including catfish, freshwater shrimp, and small crabs, are domestically sourced. The kitchen's defining technique is piling a mountain of minced garlic on top before simmering, which effectively eliminates the muddy or fishy taste that freshwater fish can carry. As the stew boils longer, the broth develops a sweet, invigorating depth that grows more rewarding with every spoonful. The catfish flesh cooks to a silky tenderness that separates easily with chopsticks, and any heaviness from the skin fat is well controlled. After eating through a fair share of the fish, guests receive a ball of sujebi dough in a plastic glove to tear and drop into the bubbling pot, which is a signature part of the experience. Adding ramyeon noodles at the end rounds out the meal generously. Requesting extra vegetables brings perilla leaves and crown daisy into the mix for added freshness. Side dishes are modest, but the stew itself is so complete that nothing feels lacking. The seating has been fully converted from traditional floor cushions to tables and chairs for more comfortable dining. Parking is available in front of the building and along nearby roads. Weekend lunch peaks regularly produce waits exceeding twenty-five groups, so arriving in the morning is strongly advised.