Seafood in South Korea - 157 Restaurant Picks | Page 4

A single order of the set meal puts pork duruchigi (spicy stir-fried pork) and grilled mackerel on the table together w…

The mulhoe comes without broth. Raw fish and vegetables are topped only with gochujang sauce, and diners adjust it them…

Ordering cockle bibimbap brings more than one bowl: boiled Handon pork, vegetable pancakes, seaweed soup and side dishe…

Everything from the sea here was caught by the owner herself, a haenyeo, one of Jeju's free-diving women. Bomal kalguks…

Mackerel, Spanish mackerel, Atka mackerel and flounder are not grilled ahead; they go on the fire only after you order,…

The menu sticks to aged sashimi and kaisendon, and from the bar counter you can watch the fish being sliced and laid ov…

A redevelopment-related closure notice went up in August 2024, halting service at this forest cabin in Gwangmyeong. Unt…

The name suggests Jagalchi Market in Nampo-dong, but the restaurant is actually tucked into the gopchang alley of Gwang…

Stone octopus stir-fry (dolmuneo bokkeum) comes heaped with perilla leaves, its sauce sweet and salty in a way that rec…

Shops selling the same dish line both sides of Daegu's Bangogae muchimhoe alley; this one rebuilt its building and has…

Kodari, pollack dried halfway, has firm flesh that stays in flakes through a long braise in sweet, spicy red sauce. The…

Nakgopsae, the Busan pot of octopus, beef intestines and shrimp simmered together, leads the menu, and its sauce soaks…

For a jjukkumi restaurant, the dining room is unexpectedly done up like a classic European cafe, restrooms included. Th…

Pay at the end and you are handed a cup of fruit and a drink to take out to the parasol tables in the front garden. The…

Abalone porridge is made in a big cauldron, rice and abalone simmering together. Over the long cooking the grains break…

Live squid comes two ways: raw as san ojingeo hoe with vegetables and chili-vinegar sauce, or cooked as san ojingeo jji…

Kodari-jjim arrives as one whole semi-dried pollack per person, with a clean, straightforward heat. Put a braised chili…

Kodari-jjim, semi-dried pollack braised in a sweet, spicy sauce, has thick flesh and sits on a bed of siraegi (dried ra…

A whole lobster crowns the pot, with clams, octopus, abalone and vegetables simmering underneath, and pots come in medi…

A whole hairtail, laid out at full length, arrives twice on the same table: once grilled, once braised. Staff take the…

Try to order the sea urchin bibimbap out of season and the owner will warn you first that the urchin may taste a little…

Fresh mangchi, a local East Coast fish, does not arrive every day, and when it is missing there is no mangchi maeuntang…

Gaekjuri jorim is filefish, which Jeju calls gaekjuri, braised in a sweet-spicy soy sauce; the lean, chewy flesh takes…

When the main shop is full, you either wait in the lounge on its second floor or get sent to the second branch, a 30-se…