Megi 1beonji 메기1번지

Megi 1beonji is a freshwater-fish restaurant on Myeokjeol-gil in Ilsanseo-gu, Goyang, centered on catfish maeuntang and the dishes that follow from its broth. A two-person pot contains two catfish, providing enough flesh to lift from the bones while the vegetables simmer. Careful handling keeps muddy and fishy odors from dominating, allowing the red broth to remain deep but clean around the mild fish. Adding freshwater crab changes the same pot by releasing flavor from the shell and interior, increasing savory concentration without replacing the catfish. The eating sequence is a defining part of the dish. Once the pot boils, vegetables are taken out first. Handmade wheat dough is then torn directly into the broth for sujebi. Because the pieces are formed by hand, their edges and centers vary in thickness: thin ends soften quickly, while thicker portions keep a chewy middle. The dough absorbs broth remaining after the fish and vegetables, so its seasoning becomes fuller as the pot reduces. Warm tofu, freshly dressed geotjeori kimchi, and japchae with a toasted wok aroma form the principal side dishes. Soft, plain tofu can take a spoonful of spicy broth, while the crisp, lightly fermented cabbage changes the palate between catfish and dough. The smoky noodles of japchae contribute a dry, springy texture beside the liquid stew. Grilled catfish offers a different treatment of the same freshwater fish, cooking the exterior directly rather than separating the flesh in broth. Kodari, semi-dried pollack cooked with seasoning, adds a firmer marine-fish option. Eojuk is the final transformation of the pot, combining fish, broth, and grain into a thicker porridge. The meal consequently moves from freely flowing spicy soup and tender catfish to resilient sujebi and a dense grain finish. Catfish flesh, optional crab depth, hand-torn dough, fresh kimchi, and porridge remain the specific components that distinguish the table.