Sangol Chueotang 산골추어탕

Forget the thick, perilla-heavy loach soup most Koreans picture. The galmaeuntang (spicy loach stew) has a gochujang-based broth with sujebi dough flakes and noodles already in it, more like a freshwater spicy fish stew, and it deepens as it simmers at the table until rice goes in for a porridge-style finish. Remote registration on CatchTable helps at weekend and holiday lunches, when 30 or more parties can be ahead of you.