Hansangcharim Kodari Myeongga Gwacheon Bonjeom 한상차림 코다리명가 과천본점

Kodari-jjim arrives as one whole semi-dried pollack per person, with a clean, straightforward heat. Put a braised chili from the pot on a piece of fish and wrap it in seaweed; adding siraegi, dried radish greens, gives the dish an earthier taste. A plain bowl of rice is barely a scoop, so many people order stone-pot rice instead and get the crust at the bottom too. There is a queue around lunch opening, but once the first seating clears, tables come up quickly.