Imone Maeuntang 이모네매운탕

Small freshwater shrimp, shells and all, go into a spicy broth with radish and hand-torn sujebi dough, and plenty of them. The shells add a nutty crunch, and the dough soaks up the broth, soft at the edges and chewy at the center. For big pieces of fish to pick from the bone there is catfish maeuntang, and the same shrimp also come whole and deep-fried as a separate dish.