Haechon 해촌

Clams dressed with makgeolli vinegar arrive sweet and tangy in a big mixing bowl with seaweed flakes, and tipping in the rice turns it into bajilak bibimbap. The dressing leans quite sweet, so anyone who dislikes chojang-style sauces may prefer yeonpo-tang, a soup with tender Korean octopus. Clam cooking began here in 2003 and is now in its second generation.