Seoreung Mecca Daseulgi 서오릉메카다슬기

No other restaurant along the Seooreung tomb strip serves daseulgi, small freshwater snails. Stir dadaegi, a chili paste, into the clear soup and it turns fiery fast, while the doenjang-based tojangtang hardly changes with it. There is also daseulgi-kkae-sujebi with ground perilla seeds and hand-torn dough, and a daseulgi samgyetang that packs snails into ginseng chicken soup. The earthenware bowls keep boiling to the last spoonful, so mind the roof of your mouth, and the dining hall is down a flight of stairs below ground, which can be hard on older diners unsteady on their feet.