Restaurants in Yeosu, Jeonnam - 19 Picks

The wang kkotge jeongsik, a king blue crab set, covers the table with soy-marinated and spicy marinated crab, grilled f…

Depending on the set, stone-crab gejang is refilled up to three times, though the crabs are small and hard-shelled and…

One large tray, carried out by the elderly owners, holds the whole meal: spicy yangnyeom gejang (raw crab in red chili…

Small three-spot crabs go into both the soy and the chili-marinated gejang, served with soy-marinated shrimp and soybea…

Whole eels about the length of a forearm simmer with dried radish greens in a clear doenjang broth; it looks like a spi…

Climb to the top of the Gosodong mural village lanes and the big windows take in Geobukseon Bridge and the Yeosu sea at…

Both agu-tang (spicy monkfish stew) and agu-jjim (braised monkfish with bean sprouts) are sold by the single portion, l…

Bean sprouts and whole perilla seeds crowd the red broth of the dwaeji-gukbap (pork soup with rice), which sets it apar…

Big chunks of whole eel and a generous handful of bean sprouts fill the jangeotang (eel soup). The broth looks red but…

Every gejang set brings both soy-marinated and spicy-marinated raw crab, and one of the two is refilled once on request…

In seodae hoe-muchim, thin strips of seodae, a small flatfish, are tossed with vegetables in a red sweet-and-sour dress…

Each floor, from the basement to the roof, is themed on forest, sea or sky. The white interiors fill with daylight, and…

Before the abalone porridge arrives, the table fills with seafood the owner, a former haenyeo diver, caught herself: ra…

Big windows look over the Dolsan sea from a wide dining hall on the coastal road toward Hyangiram Hermitage, and the me…

Each bowl of jjamppong holds both pork and seafood such as clams, and the noodles, made with bangpung, a coastal herb,…

Two older owners cook and serve, and a kimchi-jjigae set lands almost the moment you order: pork kimchi stew, seaweed s…

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

Fresh blue crabs, thick with meat, go into the pot shell and all with a doenjang (fermented soybean) broth, which takes…

Live fish from the southern coastal waters go onto the platters at this Soho-dong restaurant, in a district between cen…