Awabi 아와비

Before the abalone porridge arrives, the table fills with seafood the owner, a former haenyeo diver, caught herself: raw fish, horned turban shells, rock sea squirt, sea cucumber and scallops. Abalone porridge is the only item on the menu, cooked with the innards into a nutty, thick bowl close to pine nut porridge. It is lightly salted, and the house kimchi balances it. Getting to the far tip of Dolsan-eup in Yeosu takes time, though the road there winds between hills and sea.