Sangol Mikkuraji Maeuntang 산골미꾸라지매운탕

It is made with loach, but it looks and tastes more like a freshwater fish maeuntang than chueotang: the pot arrives bubbling, loaded with perilla leaves that keep any fishy smell away. The peppery broth is full of somen and sujebi, and even people who usually avoid loach soup eat it without hesitation. Rice comes in its own stone pot, so the crust can be simmered into nurungji, and loach dumplings and fried loach are the sides.