Soseom Abalone 소섬전복

The honryesang set puts a hot abalone stew (jeonbok ttukbaegi) and a tangy cold abalone mulhoe on the same table, so spoonfuls of hot broth and chilled soup alternate. The abalone in the mulhoe is quite firm, a crunch some people love and others find tough. The abalone rice comes without a sauce to mix in; instead, geu-jeotgal, a fermented paste of abalone innards, goes into the rice or onto the abalone. Black pork skewers and soy-marinated crab arrive as side dishes.