Donggang Naruteo 동강나루터

Near Exit 3 of Seoul Station, catfish pieces, freshwater crab and river shrimp simmer in red broth under a tall heap of water parsley. Eat the parsley first while it is still crisp; meanwhile thin hand-torn dough soaks up the sauce and the catfish loosens from the bone. Larger pots of chamge megi maeuntang get refills of parsley and dough. Rice is ordered separately, and the leftover broth can be turned into fried rice. Whole fried loach and the mixed fried platter (modeum twigim) add crunch between spoonfuls. Seating is half floor tables, half chairs, and there is no parking.