Sotttukkeong Maeuntang 솥뚜껑매운탕

A huge upturned cauldron lid serves as the pot: catfish maeuntang (spicy fish stew) boils hard across it while a staff member tends the flame and tears thin sujebi dough straight in. Staff also tell you when it is at its best to eat. The catfish carries almost no muddy taste, and the shrimp-and-catfish version picks up a seafood note from the shells. The broth starts mild and turns saltier as it reduces, which is why the free self-serve rice works better in small scoops later on. On weekends, booking through CatchTable is the realistic way to get a table.