Kim Yu's Daegu Boljjim 김유순대구뽈찜

Cod heads are piled high over blanched bean sprouts, then topped with a sauce of chili flakes, scallion and chunks of raw onion. The heap looks daunting, but taking a bit of sprouts, sauce and cheek meat at a time mixes it all on its own. It runs salty with little sweetness, more a drinking dish than a rice dish. Instead of numbered tickets, waiting customers get hwatu playing cards.