Yeonginsan Maru 영인산마루

Freshwater snails turn up five ways in the ureong-ssambap set: dressed, fried, marinated in soy, mixed into ssamjang and simmered in doenjang stew. The snail ssamjang, softened with soybean curd pulp, mild on salt and generous with snails, gets the most praise, while the doenjang stew is thin, closer to a light soybean soup, and some find it disappointing. Side dishes and greens are refilled, and the stir-fried pork once.