Nondureong Chueotang 논두렁추어탕

Instead of a bowl of rice, a freshly cooked pot of rice (sotbap) comes with each soup; once the rice is scooped out, water poured into the pot turns the crust into sungnyung, a warm scorched-rice drink. The chueotang (loach soup) is Namdo style, with loach ground fine and simmered thick, finished with perilla seed powder and sancho (Korean prickly ash). Tofu made in-house comes out as one of the side dishes.