Gongcheonpo Sikdang 공천포식당

Doenjang and chili flakes give the cold broth a savory, gently spicy tang that sets it apart from the sweet-sour mulhoe (chilled raw seafood soup) served elsewhere. Hanchi squid is tender with a little bite, while abalone is firmer. The restaurant faces Gongcheonpo harbor on Jeju's south coast and closes once ingredients run out.