Halmeoni Chueotang 할머니추어탕

Anyone expecting a fiery chueotang may find this one mild. Perilla and dried radish greens come through first, and the finely ground loach makes the soup smooth going down. Sancho powder and dried chili on the table let you build it up as you eat, and extra chives can be ordered to stir in. Scoop the rice out of the stone pot, pour water in, and finish with that scorched-rice tea topped with a little eoriguljeot, salted oyster. The eoriguljeot itself sometimes holds more chopped green onion and onion than oyster.