Gyejeong Hoejip 계정횟집

Trout from the restaurant's own farm is sliced thick, chewy and nutty with no fishy smell. It gets tossed with self-serve vegetables, chojang (sweet-sour chili sauce), roasted soybean powder and minced garlic, while the fin section comes on its own plate for soy sauce and wasabi. Ramyeon noodles go into the maeuntang, the spicy fish stew, to finish. Weekend lunch fills up soon after opening, and the wait is spent walking around the pond and the farm's greenhouse.