Jungmun Saekdal Tonggalchi Bonjeom 중문색달통갈치 본점

More than one diner brings up the tot-bap before the hairtail. Rice cooked with hijiki seaweed is topped with dallae-jang, a wild-chive soy sauce, and wrapped in roasted laver, and it comes with the hairtail sets. The set for two brings both grilled and braised hairtail: staff fillet the grilled fish, and the braise is cooked with the bones already pulled, leaving nothing to do but eat. The grilled fish is not salty, and the braising sauce runs sweet. Before the hairtail, grilled mackerel, bulgogi, soy-marinated crab and soy-marinated shrimp land on the table.