남도집

A set meal featuring grilled freshwater eel. The eel is typically seasoned with a soy or chili glaze and grilled until tender. Served with rice and various side dishes for a complete meal.

One kilogram of fresh freshwater eel, grilled to perfection. The meat is rich, fatty, and savory. Often eaten wrapped in lettuce or sesame leaves with ginger and garlic.

A traditional soup made from ground mudfish (loach), soybean paste, and vegetables like cabbage leaves. It has a thick, earthy, and savory broth. Typically seasoned with crushed wild sesame seeds or sancho pepper.

Loach soup where the mudfish are cooked whole instead of being ground. Offers a chewy texture and a deeper fish flavor. Served in a savory and slightly spicy broth.

Deep-fried dish, likely whole mudfish coated in batter. Crispy on the outside with a savory, soft interior. A popular side dish to accompany loach soup.

A spicy stew made with mudfish, vegetables, and often hand-pulled dough (sujebi). The broth is red, spicy, and rich. Served bubbling hot in a communal pot.

Spicy freshwater catfish stew. The catfish has tender, sweet flesh, and the broth is spicy and refreshing with water dropwort and radish. A hearty dish for sharing.