Pungwonjang Kkomak Set Menu 풍원장 꼬막정찬

Doenjang stew with sea squirt and blue crab, lightly salted soy-marinated shrimp and seasoned dried filefish spread across the table, with a plate of cockles in the middle. Kkomak bibim jeongchan dresses the cockles in a soy and gochujang mix with a savory edge, while kkomak muchim jeongchan uses vinegary chili paste and comes out sharp and salty enough to need plenty of rice mixed in. Diners who have tried both mostly rate the bibim version higher. Refills of most sides are free, but the shrimp, mushroom sweet-and-sour and fish jeon cost extra.