Mannamui Sikdang 만남의식당

In Samcheok, gomchi soup is not a clear broth but a sharp one simmered with sour kimchi, and the version here tastes close to kimchi soup. The snailfish flesh is so soft it barely needs chewing, and first-timers react to it in very different ways. Anyone in the group wary of that texture goes for the daegu-tang, cod soup made rich with the innards. The kkakdugi is made with salted fish gills, which gives the radish a briny depth.