Jinhae Sikdang

Only natural loach caught directly in Ganghwa is used, resulting in a light and clean-tasting whole loach stew (tongmikkurangitang), ground loach soup (chueotang), loach tempura wrapped and fried in perilla leaves, and the chueotang is boiled with sujebi (hand-torn dough) and then rice is mixed in. Catfish stew (megitang) is also boiled spicy with a refreshing broth, and after eating the sujebi from the catfish stew, rice is mixed in.

Address: 9, Haean-dong-ro 1366beon-gil, Ganghwa-eup, Ganghwa-gun, Incheon