Hyeon Sikdang 현식당

Since 1986 the kitchen has made only chueotang, loach soup, so you just give the number of diners and bowls arrive. In the Namwon style, the broth goes light on chili powder and is thickened with doenjang and perilla, with plenty of dried radish greens. Spicy salted oysters mixed with chili leaves go on the rice between spoonfuls of soup, and broth, greens, rice and oysters are all refilled on request.