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Sot-ttukdeong Maeuntang (Iron-lid Spicy Stew)
A rustic regional spot where spicy fish stew is simmered on a large iron lid and finished with freshly made ; free rice and parking make it an easy choice by car.
ChungnamKorean Food > Haemuljjim / Haemultang (Steamed & Stewed Seafood)
Sot-ttukdeong is a down-to-earth spot where the signature stew is cooked right on a large iron lid at your table. The house specialty, Maegi Saeutang, layers perilla leaves, green onions, freshwater shrimp and catfish on the lid, the staff pours broth and lets it come to a boil, then brings fresh dough to make hand-torn noodles in the bubbling pot. The clear, shrimp-bright broth and clean-tasting catfish meat balance each other well. Note: a bowl of rice is provided free of charge.
Local Tips
- •Signature Maegi Saeutang: catfish and freshwater shrimp simmered on a sot-ttukdeong (iron lid)
- •Staff make fresh sujebi dough at the table once the broth boils
- •Free bowl of rice and on-site parking — plan to arrive by car; open 11:00–20:00
Menu
(spicy fish stew)13,000 KRW
Maegi chuga (extra catfish)10,000 KRW
Ppaga chuga (extra local freshwater fish)13,000 KRW
Samgyetang (ginseng chicken soup)13,000 KRW
Saeu chuga (extra shrimp)10,000 KRW
Aged dough (2 servings) (hand-torn dough pieces)2,000 KRW
Practical Information
- Category
- Korean Food > Haemuljjim / Haemultang (Steamed & Stewed Seafood)
- Address
- 4 Araeanyeonggol-gil, Sagok-myeon, Gongju City, South Chungcheong Province
- Operating Hours
- Mon–Sat 11:00 ~ 20:00
- Phone
- 0503-5798-2641
- Facilities
- Take-out,Parking available
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Glossary
- Maeuntang
- Spicy fish stew made with assorted fish, vegetables and a red-pepper-forward broth.
- Megi
- Catfish — a common, meaty addition to maeuntang that adds depth to the broth.
- Ppaga (bbagasari)
- A small freshwater fish (빠가사리) often used in regional stews; slightly firmer texture and distinct flavor.
- Sujebi
- Hand-torn dough pieces added to soups; here offered as aged dough to drop into the stew and soak up the broth.
