Korean in Seogwipo: Matna Sikdang & More - 21 Local Picks

Big chunks of radish sit under the fish and soak up the red braising sauce until they cut with chopsticks. The menu is…

A 3,500-pyeong garden surrounds the restaurant, and families with children sometimes take a lap around it after eating.…

Large hairtail pieces simmer with radish and potato in an earthenware pot for the galchi-jorim (braised hairtail), and…

According to the owner, few places still serve meldoenjang, doenjang simmered with anchovies. Rice gets mixed into it,…

A whole slab of boiled five-layer pork belly arrives on a tall wooden cutting board with legs, the dombe, and the owner…

A bamboo basket (sokuri) packed with side dishes surrounds a plate of jeyuk-bokkeum, spicy stir-fried pork, in the Soku…

This Seogwipo restaurant takes its name from godeungeo ssambap, mackerel and rice wrapped together in leafy greens. Its…

Eating galchi jorim, braised cutlassfish, alone is hard to manage in Jeju, but here it comes as a set for one. The eart…

Duruchigi here comes with rice and a bowl of momguk, Jeju seaweed and pork soup, refilled when it runs low. Thickened w…

The hairtail in the sunsal galchi jorim is boned before braising, so pieces can go straight onto a child's rice. The sa…

So-hanmari-gukbap, a beef soup along the lines of yukgaejang, has a peppery kick without being harsh, and plenty of bee…

A couple runs this small kitchen in a converted house in a village just off the Jungmun resort area, and on rainy days…

The sauce on the boneless silver cutlassfish braise doesn't lead with sugar, and the radish, potato and kabocha cooked…

Cutlassfish and radish braise in red chili sauce in a pot sized to the table, and a whole grilled cutlassfish comes on…

Free pickup and drop-off within 5km of the restaurant means visitors in Seongsan can leave the rental car at their lodg…

Gogi-guksu, Jeju pork noodle soup, comes in a bone broth that leans clean and mild rather than MSG-savory, gentle enoug…

Black pork duruchigi comes heaped with bean sprouts, seasoned scallion and shredded radish, and staff toss it all toget…

One tray of the bapdoduk set (literally 'rice thief') holds soy-marinated crab, abalone, salmon and shrimp together. Th…

Seasoning is kept light, so even the braised cutlassfish tastes of radish and fish before sauce. The set for two pairs…

The horse-meat course runs from sashimi and yukhoe through grilled cuts, braised meat, ribs and gomtang, ending with a…

Rice cooked with abalone liver goes into a stone pot, topped with thin slices of abalone and turban shell and finely cu…