Hallajeonbok 한라전복

Lunch only, and the doors close whenever the ingredients run out. Jeonbok dolsotbap, abalone rice in a stone pot, takes a while to cook, so booking ahead means it lands as soon as you sit down. Butter gets stirred in, and the rice stuck to the bottom is left soaking in water for a soft nurungji to finish on. The rice is lightly salted and really wants the grilled mackerel beside it, but mackerel only comes when two or more people order. The big windows frame Seongsan Ilchulbong and the sea toward Udo.