Udo Muldeuri Haenyeo's Jip 우도물들이 해녀의집

Everything from the sea here was caught by the owner herself, a haenyeo, one of Jeju's free-diving women. Bomal kalguksu pairs a dense, nutty broth of tiny sea snails with noodles that hold their shape and springy fresh seaweed, and the leftover broth is turned into fried rice at the end. Jeonbok mulhoe sets firm abalone and tender octopus in a cold sweet-sour broth, with thin wheat noodles to dip in it. The conch bibim noodles have no broth at all, and the conch meat gives a crunchy bite.