Seafood in South Korea - 157 Restaurant Picks | Page 5

A server strips the bones from a whole grilled hairtail using nothing but a spoon, right beside your table. The fish is…

Assorted live-fish sashimi and lobster sit in the middle of the table, ringed by a 60-plate spread so large the dishes…

The mulhoe uses sekkoshi, fish sliced with its fine bones in, so say so when ordering if you would rather avoid them. T…

Winter adds cod milt and liver to the pot of saengdaegu-tang, fresh cod soup, and the milt turns rich and soft, almost…

The clams are well purged, so no sand turns up in either the grilled shellfish or the noodle soup. Clam kalguksu has a…

Mackerel here also comes as sashimi from live fish, which adds a third option next to grilled and braised. Oven-roasted…

If you cannot decide between fresh-made kalguksu and fresh ramen for the noodles at the end, just ask for half of each.…

Freshwater crab and river shrimp go into the doenjang broth, and a faint note of banga, Korean mint, keeps out the mudd…

On the assorted platter, sizing up only adds more of the main fish; the side servings of mackerel, hairtail and filefis…

It is called maeuntang, spicy fish stew, yet hardly any chili goes in, so the broth stays clear and lightly seasoned. C…

Abalone innards are stirred into the jeonbokjuk, turning it dark and rich, though the standard bowl holds only a little…

A faint scent of medicinal herbs rises from the broth of the abalone seafood ttukbaegi, an earthenware hot pot. Abalone…

A piece of braised pollack goes onto a sheet of unseasoned laver with some rice, sometimes with a few bean sprouts, and…

Sets at this snow crab house are fixed by party size, the couple set for two and the Big Boss set for four, so there is…

Squid is stir-fried in a chili sauce over a bed of cabbage and garlic chives right on an iron pan, and it stays tender…

The clam porridge (jogae-juk) keeps the rice grains whole rather than grinding them to a paste, so each spoonful has bi…

The abalone rice sets grilled abalone on rice dressed in rosé sauce, a Korean seafood staple crossed with an Italian-st…

Two people can order two different fish, one mackerel and one flounder, say, without having to match. Oven-roasted fish…

Haecheon-tang piles live octopus, abalone, scallops and mussels over a whole large chicken, and haesin-tang puts small…

Whole anchovies are braised bones and all in a spicy, salty sauce and wrapped with rice in lettuce leaves for Namhae-st…

Only fish caught that day is served, and all of it is used up the same day; the mixed wild-caught platter shifts with t…

Squid laid on a wire rack over a coal-briquette fire comes off smoky as ojingeo-bulgogi, its sweet-hot sauce making sho…

Jjukkumi bokkeum, stir-fried baby octopus, comes in spice levels 0 to 5; level 0 is mild enough for young schoolchildre…

Staff handle the whole of haemul samhap, from cooking octopus, abalone and shrimp in sweet seasoning to cutting them an…