Hantangang Odumakgol 한탄강 오두막골

Adding sujebi dough to the freshwater shrimp stew (minmul saeutang) makes the pot much bigger, but the broth tastes cleaner and more refreshing without it. Grilled snakehead (gamulchi-gui) is rich and nutty, a good plate to add beside the stew, and among the side dishes the seasoned laver and cold, well-ripened young radish kimchi suit it best. When the broth boils down, ask for more stock and bring it back to a boil.