Jeju Haein Mulhoe 제주해인물회

Meongge jeonbok mulhoe pours an icy chili-vinegar broth over sea squirt and abalone, and a single spoonful brings the briny sea squirt and the chewy abalone together. Put the same seafood over rice and it becomes meongge jeonbok bibimbap. The thin noodles for the broth are refilled as often as you like. The woman behind this seaside shop in Sacheonjin-ri, Gangneung, used to dive as a Jeju haenyeo.