Seafood in South Korea - 157 Restaurant Picks | Page 6

The assorted platter splits wild-caught fish such as sea bass, red sea bream, stone flounder and goedorachi (a soft-fle…

The skate is steamed so long that even the bones turn soft enough to chew, and the sauce is sweet, salty and properly h…

Mackerel, hairtail and flounder go into a very hot oven and come out with dry, crackling skin over flesh that is still…

The bomal ppulsora tot kalguksu combines buckwheat-blended noodles with bomal sea snails, horned turban and hijiki in a…

Jjebok, a small clam from Korea's east coast, tastes gentler than Manila clams, and the kitchen purges it so carefully…

Abalone stone-pot rice soaks up the flavor of the innards, with dates and chestnuts tucked in. Once the rice is scooped…

The slushy, tangy broth comes separately, to pour as freely as you like over the raw fish, cucumber, pear and peanuts.…

Right in front of Daewang Reservoir, the dining room looks out on the water while you eat. The spicy stir-fried webfoot…

No capsaicin goes into the sauce; the heat comes from domestic chili flakes grown under contract. Gapojingeo bulgogi, s…

In Sokcho, mussels are called seop, and this restaurant turns them into porridge and hangover soup. The taste depends h…

The mulhoe arrives already tossed in its sauce with no broth, and the slushy iced broth comes in a separate bowl. Eat t…

The oyster set starts with raw oysters and oyster salad, then moves through oyster pancake, fried oysters and parae gul…

Every fish comes with a pot of rice; scoop out the rice, then pour hot water over the crust left behind and drink it as…

Junchi, a bony herring-like fish, gets sliced bones and all, tossed with onion, cucumber and a tangy red dressing, then…

Walk the Ganjeolgot coastal trail and you reach this sashimi house, marked by a rice-cake-shaped rock at the door, with…

Abalone porridge only goes into the pressure cooker once it is ordered, which keeps the line moving slowly. On weekends…

Jjukkumi (baby octopus) gets a direct-flame stir-fry with a smoky, spicy sauce, and the portion of octopus runs large.…

Mackerel, flounder and a few other fish make up the mixed grilled fish plate, cooked crisp enough that the small outer…

Even the smallest haemul-jjim (spicy braised seafood with bean sprouts) feeds about three adults. The bean sprouts rele…

The ganjang modeum plate puts salmon, conch, shrimp, abalone and soy-marinated crab together, ranging from soft salmon…

Despite the name, Cheonho Nakji sits not in Cheonho-dong but on Sagajeong-ro in Dongdaemun-gu. Long-arm octopus is cook…

Even the banchan here is seafood, and they fill you up before the main dishes arrive. In the agujjim, braised monkfish,…

Salty fermented herring roe spooned over plain tofu sets the tone at this small seafood drinking spot in the Seochon al…

The galchi jorim is made with large hairtail; the fish stays tender while thin slices of radish soak deep into the sauc…