Jeon Youngjin Eoga 전영진어가

Six parties a day, by reservation only. Hyang-eo, a freshwater carp, is cooked the way three generations of the family have done it, as baeksuk in broth or braised as jorim, with almost none of the fishy taste first-timers fear and a springy bite right through the skin. The baeksuk broth is clean and refreshing. Most side dishes come from produce the owner grows, seasonal jeon such as minari pancake join them, and every plate arrives with an account of what went into it and how. There is also a pairing course of traditional liquors, pine nut cheongju among them.