Yangpuni Dongtaetang 양푼이동태탕

Dented metal yangpuni bowls carry the dongtae-tang, a pollack stew, its broth loaded with freshwater shrimp and minari (water parsley) for a clean, peppery heat. The menu splits into the flesh-focused dongtae-tang and dongtae-naejang-tang with the innards added. Stews start from one serving, while the hot pots need at least two. It closes on Mondays and has no parking.