Gasi Sikdang 가시식당

Duruchigi here comes with rice and a bowl of momguk, Jeju seaweed and pork soup, refilled when it runs low. Thickened with buckwheat flour, the soup is heavy enough that spooning rice into it can fill you up before the pork is even cooked. Duruchigi starts at two portions; staff fry the meat first, then pile on bean sprouts, shredded radish and scallion. Wrapped into lettuce with one whole salted anchovy, head and all, the meljeot turns out less aggressive than it looks. The sundae, blood sausage, is dense and tightly packed, unlike the usual kind, and not everyone takes to it.