Traditional Korean Dinner (Restaurant)

We went again to a traditional Korean restaurant with one of the Koreans from the test range. Just a note, we don't go to real Korean restaurants without a Korean escort. This sign had all the English we would see of restaurant materials.Here is our food. They put it on the floor next to the grates that will be over the heaters for us to cook our pork ribs. Of course we sit on the floor (on very thin pillows) with our legs crossed under us. Hard duty for old men like me. Also there are no rest rooms, so I tried not to drink too quickly.

These are the side dishes. Apparently for most big Korean meals, eaten at a long table by a relatively big group (more than 4 based on what I've seen, a limited sample to say the least), there are always a variety of side dishes. The fish there in the middle is cold and has the skin on, but is cooked. Squid and shrimp (both cooked, in the restaurant last Sunday night was thin strips of raw beef, but tonight everything was cooked) to the right, middle forward is apples in mayonnaise (I think this is at every Korean dinner), left corner is some gelatinous thing I couldn't identify even after tasting. Above the apples in mayonnaise is crab in kimchee seasonings, they said it was soft shell, but it was hard shell. It is shrimp and crab season now and next week I will be hosting a crab and shrimp boil. Mushrooms and gralic got grilled next to the pork ribs.
The waitress cuts the meat into smaller slices (except for the part near the bones) and turns the meat for you. Our Korean escort was impatient (and had the hots for the waitress) and cut the meat himself sometimes. He used scissors just like her.
One of the side dishes was a hot seafood soup that had this in it. After eating it I don't know what it was. It looked like a small brain, but tasted like a clam or a mussel. The engineer from California wouldn't eat it and he's eaten everything so far. I ate a couple. I'll post and let ya'll know if it kills me.

The waitress let me take her picture. She was working like six of these tables and had almost no help, although a 12 or 13 year old girl did start helping her later, but she kept up with our food all night without complaining (well, no complaints I could understand).
Here's the stuff that is most likely to kill me. This is soju, originally a rice based liquor, but now more based on sweet potatoes. It is the Korean form of Vodka and not bad. I am using a few old man tricks so I don't drink too much or get two wasted. I doubt I'll be able to avoid it for the whole trip though because the engineers have in their minds that one night (probably next Thursday) I will be the target. If my tricks work that night I will brag about it.
The restaurant is a family one. In spite of the fact that a lot of the adults in the rooms were drinking heavily the kids seemed to be having a good time, too. They seem amazed to see non-Koreans, but mostly friendly. These two girls were at the table behind me and kept trying to dodge my camera.
As we were leaving the grandma of this family was nice and bowed to us. I asked in English if I could take the picture of the entire family, but the grandfather said no, although in a very friendly way. In the end he made a big "X" by crossing his forearms in front of him. It was funny.
This is the entrance/exit where you leave/get your shoes. These kids were teasing one of my engineers when I came out. As we left the building they were singing some phrase over and over. I hope it wasn't naughty.