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Each bowl of eojuk comes with rice, somen noodles and sujebi dough flakes already in it, and as you eat they soak up the broth until it thickens toward porridge. Ground perilla is the first thing you smell over the doenjang broth, and saebaengi, small freshwater shrimp, give it a gentle sweetness. To keep it soupy, ask ahead for the rice and noodles on the side, then dip the somen into the broth. The seafood chive pancake is generous with squid and also comes in a small size.