Seongho Sikdang 성호식당

The daseulgi haejangguk uses a doenjang broth with gondeure, a Gangwon mountain green, in place of dried radish greens, plus ground perilla seed, and nearly every spoonful brings up tiny pieces of freshwater snail. Stir in the chili paste and Cheongyang peppers halfway through and the broth turns sharp. Side dishes like salted baby oysters and pickled deodeok root are strongly seasoned, so go easy on the vinegared chili paste in the snail bibimbap to keep the greens' aroma. When ingredients run low, the waiting list closes early.