Sangchunjae 상춘재

Every rice dish comes in a stone pot. The Tongyeong sea squirt bibimbap carries a strong briny aroma, while the sea urchin bibimbap is so wet it eats almost like sea urchin porridge. Braised mackerel, ordered separately, falls apart in soft flakes. The chef is said to have cooked at the Blue House, and the restaurant has moved from Seonheul-ri to Ara-dong.