Raw Fish in South Korea - 44 Restaurant Picks

Stalls 9 and 10 in the basement fish market of Gangneung Jungang Market fillet fish to order and pack the sashimi to ta…

Rather than a long parade of small side plates, the table here puts its weight on fish and crab. One Set A fills two pe…

Far from the sea, in inland Naenam-myeon, one dish has filled every table for 43 years: hoedeopbap, raw fish over rice…

When you order, a mackerel is netted from the tank and sliced on the spot, and staff tell you to eat it within an hour…

Two people who order one hoe-guksu and one ojingeo sundae (stuffed squid) usually get the noodles split into two bowls…

Plates of mackerel sashimi with almost no fishy edge anchor the table, and ttaksaeu, small hard-shelled Jeju shrimp, ar…

The draw is sekkosi: chamgajami, a small flounder, sliced thin with the bones in. It is crunchy, and the fine bones giv…

No broth goes into Pohang-style mulhoe at this Jukdo Market stall: flounder, Asian pear and cucumber are sliced paper-t…

There are almost no side dishes; the whole point is the fish, so anyone expecting a pampering sashimi house will be dis…

Two restaurants share one menu: a raw-fish house and a black-pork grill sit side by side, but only the pork room has gr…

Mackerel is netted from the tank by the door and sliced to order. On a sheet of laver goes a small rice ball seasoned w…

Inside a market alley in Jeju City, a small Japanese-style kitchen runs a set course that moves between cold and hot pl…

Only extra-large yellowtail (bangeo) is served here, sliced long and thin so each piece shows a stripe of red meat runn…

Before the main sashimi arrives, the table fills with sea squirt, abalone, sea cucumber, conch, small octopus and octop…

A bowl of rich seaweed soup comes alongside both the mulhoe and the hoedeopbap, giving something warm between bites of…

Slushy, half-frozen broth is poured over a full bowl of raw fish and vegetables in the assorted mulhoe, and the broth i…

Live fish from the southern coastal waters go onto the platters at this Soho-dong restaurant, in a district between cen…

The trout sashimi comes out ice-cold and springy, with almost none of the muddy taste people worry about in freshwater…

Mixed raw fish such as yellowtail, hairtail and mackerel is piled high over chewy fresh noodles in the modeum-hoe-guksu…

There is no slushy ice in this mulhoe. It is simply cold, and the broth leans sour rather than sweet, so the thin-cut s…

The mulhoe comes without any broth, looking more like a rice bowl: flounder sekkosi, thin slices with the soft bones in…

A whole rockfish comes to the table deep-fried, and staff pick the flesh off while explaining that everything but the s…

Sekkosi, small fish sliced with their fine bones left in, has a crunchier bite than fillet-only sashimi. The shop also…

Thick-cut mackerel sashimi, godeungeo hoe, tastes rich and nutty, with little fishiness but a few fine bones. The house…