Yeonmijeong 연미정

Abalone sotbap is cooked with the innards, and even the rice grains taste nutty, while the abalone porridge has a strong innard aroma but gentle seasoning. The abalone ttukbaegi, an earthenware hotpot, has a deeper, more savory broth than the clear abalone soups common in Jeju. A set meal for one means a solo traveler around Sehwa can still have the rice or a rice bowl with grilled abalone on the side.