My method to getting rid of galchi bones is to take out the row of short bones on either side of the fish first. Then you can eat the meat of the fish on top till you see the single backbone. You then peel off the backbone and are left with delicate morsels to eat with the spicy and savory sauce. Equally tasty is taking a chunk of the soft and sweet radish with some spicy sauce and mixing it with your white rice and eating it. It's euphoric people, euphoric.
The menu lists several other dishes but I've never paid attention to those and if you look around, everyone orders these two dishes and nothing else. The gyeran jjim and galchi jorim are what make this small restaurant famous. Jung wanted to try the go-deung-uh (mackerel) jorim but they were sold out for the day.