Gangsan Sikdang 강산식당

Agu-jiri is cooked without chili powder, and what's left is a broth deep with flavor drawn from the bones and flesh. For a red broth there is agu-tang, with bean sprouts and minari and thick flesh still clinging to large bones. Two orders of soup can be split into three bowls if you ask. Bigger groups add agu-jjim, monkfish tossed in red seasoning without broth, or agu-suyuk, boiled flesh, skin and innards on a platter.