Yujinjeong 유진정

Wild-duck hot pot is the only dish, but what catches the eye at the table is the huge basket of minari (water dropwort) and chives rather than the duck. There is less meat than you might expect and the greens keep coming, and after swishing them through the perilla broth and dipping them in vinegared chili paste mixed with perilla powder, it is mostly vegetables that fill you up. Midway, dried mugwort powder goes in and turns the broth herbal and slightly bitter; the leftover soup then fries the pot rice, and the scorched crust becomes sungnyung, a toasted-rice drink.