The last dinner with our BFFs warranted some pre-dinner self-timer shots... 
싱싱조개구이
Sing Sing Chogae Gui
An amazing shellfish restaurant that we were first introduced to by our Korean friends Suyeon and Sungki. When we would go out to dinner with them, we'd always let them choose where, which usually worked out quite well. This was one of the first places they showed us, and we fell in love instantly. The food was delicious and the preparation was unlike anything we had seen before. 
It doesn't look like much from the outside
No meal with Dave & Teresa is complete without the usual bev assortment: Hite, soju and cider.
After we cracked open our bottle of soju, Dave added our cap to the wall...The table of Koreans in front of him found this really funny.
The side dishes - Cucumber with gochujang (chili sauce with soybean paste), hard boiled eggs, and a spicy pepper and bean sprout soup (in the summer time the soup is served cold and in the winter it's served warm).
The kimchi looks really gross in this picture, sorry.
계란말이
Kaeran Mari
We are guessing this omelet contains at least a dozen eggs... And, it's not your usual omelet fixins' either. It's only carrot, onion and hot peppers. It's spicy, eggy, ketchupy and delicous! Surprisingly, the carrot actually makes quite a tasty omelet addition.
A person from the restaurant stands at the table and works the grill for you. They rotate various shells around the heat until the meat can be easily picked off. Then they grab it with the tongs, and scissor it into that tin of spicy broth.
The assortment of delectable sea creatures includes clams, scallops, snails and some giant thing we've never seen before coming to Korea.
Mmmm...
The second round (our favorite) cooks inside the shell of the huge, unknown shellfish. They use three clam shells to prop up the giant shell, then fill it with a spicy mixture of garlic, peppers and some unidentified things.
And then they add cheese!!!
That first wave of the red sauce cooked in the shell is neat, but there is only so much you can get into a shell. After the shell is scraped clean, they add a foil tin to the mix and cook it the same way, only in a much larger quantity.
The delicious aftermath
싱싱조개구이Sing Sing Chogae Gui
It doesn't look like much from the outside
No meal with Dave & Teresa is complete without the usual bev assortment: Hite, soju and cider.
After we cracked open our bottle of soju, Dave added our cap to the wall...The table of Koreans in front of him found this really funny.
The side dishes - Cucumber with gochujang (chili sauce with soybean paste), hard boiled eggs, and a spicy pepper and bean sprout soup (in the summer time the soup is served cold and in the winter it's served warm).
The kimchi looks really gross in this picture, sorry.
계란말이Kaeran Mari
A person from the restaurant stands at the table and works the grill for you. They rotate various shells around the heat until the meat can be easily picked off. Then they grab it with the tongs, and scissor it into that tin of spicy broth.
The assortment of delectable sea creatures includes clams, scallops, snails and some giant thing we've never seen before coming to Korea.
Mmmm... 
The second round (our favorite) cooks inside the shell of the huge, unknown shellfish. They use three clam shells to prop up the giant shell, then fill it with a spicy mixture of garlic, peppers and some unidentified things.
And then they add cheese!!!
That first wave of the red sauce cooked in the shell is neat, but there is only so much you can get into a shell. After the shell is scraped clean, they add a foil tin to the mix and cook it the same way, only in a much larger quantity.
The delicious aftermath
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