Gyeonghogang Eotang 경호강어탕

Freshwater fish simmer until the flesh falls apart, then the bones are strained out, leaving a thick, nutty soup. That same eotang comes three ways: eotang-guksu with thin noodles, eotang-kalguksu with wide, thick knife-cut noodles, and eotang-bap with rice. The kalguksu's starch seeps into the broth, so it gets heavier the longer you eat. Sansho pepper or perilla powder, added a little at a time, softens the river-fish smell. The main shop and branch No. 1 are separate places in Jangjae-dong and Bonggok-dong, so check the street name on the map pin before setting off.