Bokmannae Haemul Kalguksu 복많네해물칼국수

The seafood hot-pot kalguksu arrives full of abalone, small octopus, shrimp, squid, clams and mussels before any noodles go in. Leave the conch until last while you pick out the seafood, and by then the broth has grown rich; once the noodles go in, it turns thick. Even the regular spice level has a kick from cheongyang chili. The haemul pajeon comes on an iron plate, crisp enough to pass for something deep-fried.