Sunheung Jeontong Mukjip 순흥전통묵집

With memil mukbap the only dish on the menu, the table is set almost the moment you sit down. Springy buckwheat jelly sits in warm broth topped with crumbled laver and sesame salt, which gives the mild soup some savory depth. The yellow millet rice goes into the bowl or gets eaten on the side. Among the side dishes, the tangy winter kimchi and the stir-fried shredded dried pollack stand out, and both are refilled. The rooms have names like the log room, the new room, the eating room and the lower wing, and there are outdoor seats facing the garden.