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Wonjo Dujiri Maeuntang (Original Dujiri Spicy Freshwater Stew)
A down-to-earth Paju restaurant specializing in hearty freshwater piled with minari, shredded radish and lots of garlic — known for its bagasari and catfish stews.
GyeonggiKorean Food > Seafood Stews / Seafood Hotpots
3.8
(27 reviews)A rustic Paju spot known for its fiery freshwater — loaded with minari (water parsley), shredded radish and plenty of garlic. Their signature dishes are bagasari and megi , and many diners like mixing the two. Vegetables in the stew are refillable; hand-torn noodle soup (sujebi) and fish porridge (eojuk) are also popular here.
Local Tips
- •Signature spicy freshwater stew (maeuntang) with generous minari and shredded radish
- •Try a mixed bowl of bagasari + megi maeuntang; vegetable refills are free
- •Open daily until 7 PM and easy to visit by car — on-site parking available
Menu
Gamaksan (mountain grape wine)12,000 KRW
(steamed rice)1,000 KRW
Megi (catfish spicy stew) — per person17,000 KRW
Bagasari (Korean bullhead spicy stew) — per person23,000 KRW
Ssogari (mandarin fish / prized freshwater fish)40,000 KRW
Chamge (freshwater crab)8,000 KRW
Chamge (freshwater crab spicy stew) — per person24,000 KRW
Practical Information
- Category
- Korean Food > Seafood Stews / Seafood Hotpots
- Address
- 53, Sulihol-ro 2316beon-gil, Jeokseong-myeon, Paju, Gyeonggi Province, South Korea
- Operating Hours
- Daily 10:00 AM – 7:00 PM
- Phone
- 031-959-4508
- Facilities
- Parking available
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Glossary
- Gonggi-bap
- A bowl of steamed rice, commonly ordered to eat with soups and stews.
- Maeuntang
- A spicy Korean fish stew made with chili-based broth and vegetables; often prepared with various freshwater or marine fish.
- Meoru-ju
- A traditional fruit liquor made from wild mountain grapes (meoru), slightly sweet and served in small glasses.
