Paldo Jeonbok Haemul Ttukbaegi 팔도전복해물뚝배기

A faint scent of medicinal herbs rises from the broth of the abalone seafood ttukbaegi, an earthenware hot pot. Abalone, mussels, clams, blue crab and scallops go in, and there is a soft tofu version made with the same broth. The squid jeotgal among the side dishes gets wrapped in seaweed, and the flounder, fried to order, comes out hot. The hanwoo seaweed soup holds just one abalone but so much beef that the meat alone fills you up.