Gungjung Haemultang 궁중해물탕

The haemul-jjim shows more seafood than bean sprouts, and the red sauce starts sweet before a quiet heat comes through. In haemultang, abalone, octopus and clams go into the pot alive. The single-serving haemul-ttukbaegi has drawn complaints of a fishy taste, and the restaurant's reputation really rests on the shared braise and hot pot. A sign asks diners not to pack up the side dishes, which says how fast they go. When the braise or soup is finished, rice is fried in the leftover sauce.