Dongbuk Hoejip 동북회집

Climb to the second floor of a building facing the Mukho Port waterfront park. The mulhoe sauce is sweet and tangy without the sharp bite of ordinary chogochujang, and it finishes nutty, so once the raw fish is gone, rice goes into the leftover broth. Flounder turns up three ways: raw slices, braised, and gajami-sikhae, a fermented flounder side dish. For hot soup there is bokjiri, pufferfish flesh and milt in a clear broth.