Marado Hoe Sikdang 마라도회식당

The slushy broth is made with plum extract, acacia honey and kelp extract, but it does not go in at the start. First the raw fish and vegetables are mixed with gochujang and eaten for a few spoonfuls; then the broth goes in, then thin noodles, and finally rice to finish the bowl. The maeuntang, spicy fish stew, served alongside comes out piping hot, the opposite of the cold mulhoe. The Choe-gang Dalin mulhoe adds abalone, sea cucumber, whelk and seasonal seafood, each with its own kind of chew. Seasonal dishes include daebang (large yellowtail) sashimi and a gwamegi set of half-dried fish, and snow crab is sold by the piece or as courses sized to the group.