Hyeonmi Seafood Heaven 현미 해물 천국

Even the banchan here is seafood, and they fill you up before the main dishes arrive. In the agujjim, braised monkfish, the flesh stays springy and the bean sprouts crunchy, with bang-a leaves (Korean mint) giving it an unusual scent. The leftover sauce gets a portion of ramyeon noodles mixed in. Horaegi, tiny squid, is softer than bullet squid, and the braised cutlassfish comes in a generous portion.