Nam-Yangjib

Namyangjip sits beside the stream at Jeonju Hanok Village and Hanbyeongnu, serving maeuntang made with freshwater fish such as mandarin fish, pagga, catfish and shrimp. Its omogaritang is boiled in a ttukbaegi with dried radish greens and perilla seeds, and when the broth runs low, water is added and it is boiled again. A large pavilion facing the Jeonjucheon and riverside outdoor platforms are on the grounds, where in May you can drink in the cool breeze during the day. The maeuntang has a distinct smell.