Guneon Trout Sashimi Jip 군언송어횟집

The trout sashimi comes out ice-cold and springy, with almost none of the muddy taste people worry about in freshwater fish. Its rosy flesh is rich enough that first-timers sometimes compare it to salmon. You toss it with vegetables, chojang chili sauce, soybean powder, sesame oil and garlic sauce, then top it with wasabi, and the garlic sauce and vegetables are what tend to run out first. When phoning ahead for takeaway, add extra of both and you will not run short back at your lodging. The maeuntang, made from trout bones and flesh, has a sharp, peppery heat.