Hangangjip Saengtae 한강집 생태

Fresh pollack, tofu and radish go into a thin aluminum pot over high heat for the saengtae jjigae, a red, spicy stew. Partway through, staff ladle out about a third of the broth and pour it back once the pot boils harder. The broth starts thick with gochujang and turns cleaner and sharper as radish and dried shrimp give up their flavor. The separate garlic pork neck is marinated in minced garlic and grilled over charcoal, then wrapped in lettuce or eaten with shredded scallion. Single portions are fine, though prices run high.