Halmeoni Chueotang 할머니추어탕

Ground fine and cooked with dried radish greens, the loach makes a thick, evenly blended soup rather than a chunky one. Taste it before adding sancho pepper, since the flavor is plain and earthy. Scoop the freshly cooked pot rice into a bowl to eat with the soup, then pour water into the hot pot to soften the crust for a final course. The room is plain, with solo diners over a single bowl next to tables of several people. Lunch means a queue at this Myeongil-dong neighborhood spot, and closely packed tables get loud. Kimchi and seokbakji, chunky radish kimchi, add crunch, and salted seafood goes on the rice or crust in small bits.