Miyeong's Place 미영이네

Give the mackerel stew a few minutes of simmering before you dig in; it gets better as it reduces. The nutty perilla and mackerel oil come first, with the heat of cheongyang chili following behind. The mackerel sashimi is cut only after you order and carries no fishy smell, and it goes on a sheet of laver with seasoned greens and galchi-sokjeot, a salted cutlassfish sauce. Prices sit well above fish-market rates. In yellowtail season, thick slices of bangeo are on offer too.