Raw Fish in South Korea - 44 Restaurant Picks | Page 2

Bone-in slices of flounder and herring go under cucumber, onion, crown daisy, water parsley and sesame, then the owner…

Mixed raw fish (modeum-hoe) is sold in small, medium and large sizes to match the number of people sharing the platter.…

Nearly thirty numbered sashimi shops share one building at Yeonan Pier, with almost the same menu, prices and table spr…

Despite the name, gajami mulhoe arrives without any broth. Wild flatfish sashimi is mixed at the table with gochujang a…

Meongge jeonbok mulhoe pours an icy chili-vinegar broth over sea squirt and abalone, and a single spoonful brings the b…

Winter daebangeo, large yellowtail, is sliced thick and plated by cut: pale belly whose fat melts on the tongue, and da…

Modeum mulhoe, the house cold raw-fish soup, fills a sweet-sour chilled broth with flatfish, abalone, octopus, sea cucu…

Planes landing at Jeju Airport pass low over the water just across the coast road from this wild-fish sashimi house. Th…

Mangchi is what Gangneung's coast calls the fish that goes into this shop's spicy stew. The pot sits on a burner at the…

Stay near Sol Beach in Yangyang and the restaurant will send a car to pick you up and drive you back after the meal. Wi…

The trout is cut thick and wrapped together with cabbage salad tossed in roasted soybean powder and a soy and sesame-oi…

Shaved ice and cold broth go over live raw fish, cucumber, pear and carrot, and the gochujang dressing tastes sweet fir…

The restaurant sits right on the Bongpo beachfront, so an evening table comes with sunset light. Order the smallest ass…

The 60-dish seafood spread puts thick slices of seasonal sashimi in the middle, then brings live octopus, abalone sashi…

Yellowtail comes cut thick and split by section on one plate: back, belly, the navel cut and the strip between, each ca…

The wild-caught sashimi course opens with boiled octopus, abalone and sea squirt, moves through steamed fish and fried…

The sun sets over the sea right outside the windows on Biungdo; to catch it, book a seaside window table ahead. The liv…

The restaurant now trades as Manho Galmi Shabu-shabu. In Myeongji the local surf clam is called galmi, after its orange…

The slushy broth is made with plum extract, acacia honey and kelp extract, but it does not go in at the start. First th…

The East Sea is just across the road, filling the picture windows and the terrace seats. Mulhoe here is live raw fish a…