Suhyang Hoe Sikdang 수향회식당

No broth goes into Pohang-style mulhoe at this Jukdo Market stall: flounder, Asian pear and cucumber are sliced paper-thin and evenly, then mixed with gochujang, sesame seeds and sesame oil, so the result is soft and nutty rather than chewy. Seasoning starts deliberately mild, with chojang (vinegared chili paste) on the table to add as you go. A clear clam soup comes out instead of the usual spicy fish stew.