Gangneung Eomjine Kkomakjip 1 강릉엄지네꼬막집 1호점

This is said to be where kkomak-muchim bibimbap was first made and sold. Half of the wide tray is cockles already mixed with rice, the other half seasoned cockles with no rice: wrap the mixed side in seaweed, then order a bowl of rice to stir into what is left, and one tray becomes two rounds. Two people rarely finish it, and packing up the leftover cockles to go is common. The cockles are Korean, from bays near Beolgyo such as Yeojaman, Suncheonman and Deungnyangman, and the main shop and branches 1 and 2 stand side by side, so when one is full you are sent next door.