Seafood in South Korea - 157 Restaurant Picks | Page 2

Crab, octopus, conch, abalone, shrimp and scallops fill the pot so completely that the dish reads more like a seafood b…

This king crab house looks straight at the sea off Taeheung-ri, which means the view disappears if you come after dark.…

Yellowtail takes center stage here, lean-tasting rather than greasy, and even the small platter fills the table. Friday…

Waiting for a table here means watching the Disco Pang Pang and Viking rides right next door on Wolmido's amusement str…

Before the main dish arrives, the table fills with grilled tilefish, soy-marinated crab, grilled mackerel and hairtail…

Bean sprouts fill most of the stone pan, with octopus and beef intestine scattered among them; anyone expecting heaps o…

The flatfish comes from the farm right next to the restaurant, and the gwangeo-hoe is cut thick, firm and springy, with…

Hallasan snowflake sushi tops raw salmon with cream that melts on the tongue, while buldaengi sushi uses cooked salmon.…

The name Maniju sounds like Korean for 'gives a lot', and the hoe jeongsik, a raw-fish set meal, lives up to it. Abalon…

Gravel covers the indoor floor, so walking to your seat sounds like crossing a beach at a seaside clam shack. Grilled s…

Sliced abalone covers the bowl edge to edge, and a sweet-sour, slushy iced broth goes over the top, so every bite is co…

Before the rice bowl arrives, tofu and a few slices of sashimi with a soybean paste and sesame sauce are set down. The…

A whole wild octopus, caught that day, goes into the pot uncut with blue crab, shrimp, mulmangchi (a local sea fish) an…

Nothing is eaten on site: live fish are filleted to order and packed to take away, and the text-message reservations ar…

Check whether Kkomak Sikdang in Okryeon-dong, Yeonsu-gu, Incheon is operating before planning a visit. On September 13,…

Licensed in Nampo-dong in 1981, this hagfish (kkomjangeo) restaurant later moved to Gudeok-ro under the same name. Live…

Give the mackerel stew a few minutes of simmering before you dig in; it gets better as it reduces. The nutty perilla an…

Three generations of women, grandmother, mother and daughter, run the place, and their haemuljang is cured in a soy sau…

Order kalguksu and the pot looks more like a seafood braise, piled with clams, mussels, squid and octopus. The seafood…

The jjamppong noodles are made with hijiki and gulfweed, two seaweeds Udo is known for. U-jjam is loaded with abalone,…

A mother and son have run this cockle restaurant since around 2003, with no other branches, using cockles from Beolgyo.…

The honryesang set puts a hot abalone stew (jeonbok ttukbaegi) and a tangy cold abalone mulhoe on the same table, so sp…

The owner warns you up front not to eat too much rice before the hairtail arrives. Soy-marinated crab, a deboned hairta…

The waiting list at the door asks for your order and phone number along with your name, and when the call comes and you…