Glagla Hawaii 글라글라하와이

The Hawaiian seafood boil arrives with a small hammer, and you crack the ttak-saeu, Jeju's hard-shelled shrimp, to get at the meat. The pot is nearly all shrimp, so anyone hoping for a mix of seafood may be surprised, and the shelling takes real effort. Bread comes alongside for dipping into the leftover butter sauce. Moonfish (dalgogi) fish and chips are the standard fry, with hairtail and squid versions too, and the sushi tacos use fried seaweed in place of a tortilla. The shop faces the water in Moseulpo, and the owner delivers by motorbike.