Kim Myeongju Tteolanchae Babsang Bucheon Main Branch 김명주뜰안채밥상 부천본점

Cheonggukjang, a pungent fermented soybean stew, and freshly cooked stone-pot rice arrive with a spread of side dishes on one table. Extras such as bori-gulbi (yellow croaker dried in barley), soy-marinated crab and charcoal-grilled pork are added to suit the size of the group. Pour water into the pot once the rice is scooped out, and by the end it has become nurungji and a toasty rice tea.