Seafood in South Korea - 157 Restaurant Picks | Page 3

Lunch only, and the doors close whenever the ingredients run out. Jeonbok dolsotbap, abalone rice in a stone pot, takes…

Order hoe-deopbap and a separate plate of thick sashimi comes first; eat that on its own, then mix the rest into the ri…

Two slices of mackerel at a time get a deep dunk in the house sauce before being wrapped in a leaf, and the owners talk…

Topped with Pyongyang-style pollack hoe, the bibim soba comes cold and sweet-tangy. The rest of the menu leans on the s…

While you wait, the fish order goes in at the counter, so the plate reaches the table almost as soon as you sit. Kiln-r…

Staff cook the jjukkumi bokkeum, stir-fried baby octopus, on the table griddle from start to finish, so diners never ha…

Plates line up in order in front of the big oven behind the counter, and the fish comes out in that same order. The mac…

Trout from the restaurant's own farm is sliced thick, chewy and nutty with no fishy smell. It gets tossed with self-ser…

Call about 20 minutes before you arrive and they will have the whole hairtail grilling by the time you sit down. The sm…

Mackerel sashimi is eaten wrapped in a perilla leaf with a bit of wasabi rice and onion sauce, and the belly cut stands…

As soon as you sit down, barley rice with hijiki seaweed arrives, and the meal opens with mixing in the house-made blac…

More than one diner brings up the tot-bap before the hairtail. Rice cooked with hijiki seaweed is topped with dallae-ja…

This abalone restaurant is on the second floor of the Daepunggwan building across from Tongyeong's honey-bread street,…

This is said to be where kkomak-muchim bibimbap was first made and sold. Half of the wide tray is cockles already mixed…

Each diner gets a big empty bowl to fill with rice, bean sprouts, vegetables and seaweed flakes, then top with the smok…

Baby octopus is stir-fried fast over a direct flame until it picks up a charred edge, in a sauce as sweet as it is spic…

Flounder sliced bone-in, Japanese sekoshi style, covers more than half of every bowl of hoeguksu (cold noodles with spi…

Mussel, clam and scallop shells pile so high on the kalguksu that the noodles start out hidden. Pick out the meat, stac…

Dodari sekkosi, flounder sliced bone-in, is cut so thin that the small bones barely register, and stacking a few slices…

In Mokpo, bandaengi (a small, oily herring-like fish) is also called songeo-hoe, and here it is sliced thin with the bo…

The dol-muneo bokkeum is buried under mussels, and only once you clear them does the chewy rock octopus show, in a spic…

A whole live octopus goes into the munneo ramyeon, and the spicy broth is built from seafood stock rather than seasonin…

The assorted grilled fish set brings three or more kinds at once, such as Norwegian mackerel, rockfish and flatfish, an…

Staff clean and cut the seafood as the pot bubbles, leaving little wrestling with shells. The haemultang, a shared seaf…