Udo Jeonbokjuk 우도전복죽

Jeonbok mulhoe, cold abalone soup, comes with a generous bundle of thin wheat noodles; tip them all in at once and the bowl turns into naengmyeon with abalone as garnish, so fish out the seafood first and add the noodles a little at a time. Thin abalone slices share the sweet-sour broth with octopus and sea snail. The abalone porridge (jeonbok-juk) is cooked with the innards and rice, which turns it yellow, and the abalone is cut into large slices on top rather than minced. Even after the move to a new building across the street, food takes a long while to arrive once you are seated.