Wonjo Dujiri Maeuntang Bonjeom 원조두지리매운탕본점

Freshwater crab and river shrimp go into the doenjang broth, and a faint note of banga, Korean mint, keeps out the muddy taste that puts people off river-fish stews. The spicy catfish stew, megi maeuntang, is full of soft catfish under a heap of water parsley. Partway through, a staff member comes over and tears sujebi dough into the pot by hand; the thick pieces soak up the broth and turn chewy. You can also have roe-filled freshwater crab and catfish cooked together in one pot.