Songhui Sikdang 송희식당

A whole dried pollack, hwangtae, is grilled with nearly every bone removed, golden outside and moist within. Unlike the heavily sauced Pyeongchang style, the fish and the 12 namul, wild mountain greens, are seasoned lightly with little added flavor enhancer, which can read as plain to some. The saechwi greens stand out, and mixing the namul into rice turns it into sanchae bibimbap. Hwangtae-guk, pollack soup cooked with perilla oil, and the side dishes are refilled.