Dongi Sikdang 동이식당

There is nothing to choose: the Dongi jeongsik is the only set, so food lands as soon as you sit and the lunchtime number-ticket line clears quickly. After a bowl of pumpkin porridge, Andong salted mackerel and siraegi doenjang (dried radish greens in soybean-paste stew) take the middle of the table, crowded by small plates of fritters, namul and kimchi. The mackerel is cured hard with salt, and one flake of it goes a long way over rice.