As long as we are all thinking Korean (is it the rain?) I might as well post about my eun dae gu jorim preoccupation. I had been looking forward to trying O Dae San's, given its reputation for seafood (and as I posted previously, I loved their al chigae, al bap & uni sushi on first visit). But last night's was just ok. I am accustomed to more of the chile-bean pasty sauce, and O Dae San's was almost brothy. So far I have liked Sa Rit Gol's and Shin Jung's, but think this dish has so much more promise than I have yet seen realized. The bones are so easily removed-- does any restaurant take that minimal care? and the skin is just slimy and adds nothing to presentation. Are such concerns outside the paradigm? Mainly I am looking for thick steaks of fresh fish and intense sauce (lots of turnips too!) and wonder what else is out there. Thanks.