Wonjo Sarainneun Samseonghyeol Haemultang Bonjeom 삼성혈해물탕 본점

Live octopus and clams squirm in the pot until the heat sets them, and staff cut the larger seafood into bite-size pieces at the table. The haemultang broth starts out almost bland, then turns clean and deep as the clams and crab cook, so fans of fiery, chili-heavy seafood stew may find it too mild. The octopus is best pulled out early, when it is just cooked through, and once the seafood is gone, complimentary ramen noodles go into the remaining broth. A pot for two costs a lot relative to what it holds, and the value improves as more people share one.