Seafood in Seogwipo: Gojip Dol Ureok Jungmun & More - 21 Local Picks

The abalone, shrimp and rockfish braise has a thin, sweet sauce that soaks deep into the radish, tofu and siraegi green…

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

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

Give the mackerel stew a few minutes of simmering before you dig in; it gets better as it reduces. The nutty perilla an…

Before the main dish arrives, the table fills with grilled tilefish, soy-marinated crab, grilled mackerel and hairtail…

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

The flatfish comes from the farm right next to the restaurant, and the gwangeo-hoe is cut thick, firm and springy, with…

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

The owner warns you up front not to eat too much rice before the hairtail arrives. Soy-marinated crab, a deboned hairta…

The owner cooks everything alone, so plates come out one at a time, timed to how fast your table is eating. Order the a…

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

When an order comes in, the elderly couple who run the place pull a live abalone from the tank and only then start cook…

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…

This king crab house looks straight at the sea off Taeheung-ri, which means the view disappears if you come after dark.…

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

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

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

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

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…