Eondeokjip 언덕집

Wild-caught loach is ground fine and simmered with perilla powder into chueotang, offered clear or red, and even the red one is not very hot. Banga leaves, a Gyeongsang favorite, and sancho pepper come on the side; stir them into just a few spoonfuls and the change in aroma is obvious. Side dishes are set out in small bowls for each person, and on the way out there is an omija berry drink to pour yourself by the entrance.