The name of the dish, “Teollegi,” refers to how various ingredients are thrown into the pot at once. The stew is often served with noodles and hand-pulled dough, and the latter variant features a flour dough rolled out thinly and pulled by hand into the boiling soup. The soup is deeply savory, thanks to dried radish leaves and freshwater shrimp, rounding out with a warm and spicy kick. Soft and plump hand-pulled dough in the soup helps to whet one’s appetite.

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