Woljeong Hangari Kalguksu 월정항아리칼국수

Crab, octopus, conch, abalone, shrimp and scallops fill the pot so completely that the dish reads more like a seafood braise than a noodle soup. At first there is no room for the knife-cut noodles, so the usual move is to eat through some seafood before adding them; by then the broth has taken on the shellfish and soaks into the chewy strands. The octopus is boiled so it stays tender, and anyone wanting more can add a separate order of fried octopus. Fruit comes out for dessert after the meal, and strings of shells hang here and there around the room.