Dokdone Kkomak Gangneung Station Bonjeom 독도네꼬막 강릉역본점

A mother and son have run this cockle restaurant since around 2003, with no other branches, using cockles from Beolgyo. Seasoned cockles and cockle bibimbap arrive spread half and half on one platter, and the owner comes to each table to show how to wrap a little of both in a perilla leaf with some cucumber salad. The cockles are pleasantly salty, the bibimbap fragrant with sesame oil. Yukhoe (raw beef) comes with egg yolk and green chili, and the yuksashimi, thin-sliced raw beef, almost melts.