Tewak 테왁

Rice cooked with abalone liver goes into a stone pot, topped with thin slices of abalone and turban shell and finely cut vegetables, and arrives in brass bowls. The barley doenjang sauce is nutty rather than salty and doesn't bury the seafood. Octopus bibimbap and abalone porridge are also on the menu, and every tray comes with hot seaweed soup. A small family team makes each bowl to order, which means a wait at lunch and food that comes out slowly.