Silbi Saengseon Gui 실비 생선구이

Mackerel, flounder and a few other fish make up the mixed grilled fish plate, cooked crisp enough that the small outer bones can be chewed. The local way to eat it: lay a little herring roe or scallop jeotgal (salted seafood) on a sheet of gim seaweed, add a flake of fish and wrap. Both jeotgal are refillable. Doenjang stew and kimchi arrive as standard sides, and guests leaving get a bottle of water and nurungji (scorched rice) to take along. Asking at the time of ordering gets the fish cooked further through.