Jeju Thai 제주따이

Tucked into a residential lane in Sin-Jeju, this abalone kitchen is easy for visitors to miss. Jeonbok dolsotbap, abalone rice in a hot stone pot, comes seasoned enough to eat plain before you start wrapping bites in laver. The ttukbaegi stew holds three good-sized abalones, the porridge turns green from the abalone liver cooked into it, and the butter-grilled abalone, taken from the tank, sizzles on an iron plate. Orders for two or more bring grilled mackerel and a chive pancake, and after the meal comes a cup of shindari, a Jeju rice drink that tastes like makgeolli without the alcohol. Some evenings ingredients run out and only single dishes are left.