Dongbuk Hoejip 동북회집

Dongbuk Hoejip is a sashimi and mulhoe restaurant on the second floor of a building opposite the waterfront park at Mukho Port in Donghae. Mulhoe begins with sliced raw fish and finely cut vegetables such as cucumber and carrot in a wide bowl, finished with sesame. A cold seasoned broth is combined with the fish at the table, producing a dish in which soft slices, crisp vegetables, and chilled liquid remain present in each spoonful. The seasoning is sweet, sour, and spicy rather than a plain soy-based sashimi dip. Rice can be added to the remaining broth, changing it from a loose seafood soup into a fuller cold meal. Hoebap uses a related set of raw fish and vegetables but places warm rice and red seasoning at the center. Mixing coats the grains and distributes the fish through the bowl, so its temperature and texture differ clearly from mulhoe. Assorted sashimi presents several fish in clean slices on one platter, with seafood such as octopus and sea snail alongside. Boneless flounder sashimi provides a more focused option without the variety of the mixed platter. Flounder also appears as gajami sikhae, in which the fish is seasoned and fermented, and as a braised dish cooked in sauce. These preparations move from raw slices to fermentation and moist heat while keeping the same fish identifiable. The hot soup section includes bokjiri and spicy blowfish stew. Bokjiri cooks blowfish flesh, chewy skin, and roe or milt in a clear broth, while the spicy version uses a red seasoned base. Boiled blowfish presents the fish and skin as solid pieces rather than dispersing their flavor through soup. Banchan may include seaweed stems, dressed octopus, mustard-leaf kimchi, and braised potato. The briny chew of seaweed and octopus sits beside fermented greens and soft potato instead of repeating the raw-fish plate. Tables extend from the windows toward the inner part of the upstairs room. The menu is divided by both temperature and vessel: chilled mulhoe in broth, warm mixed rice with sashimi, sliced fish on a platter, fermented or braised flounder, clear blowfish soup, and a red spicy stew. A table centered on mulhoe can add a small sashimi selection for unseasoned pieces, while bokjiri supplies a hot, clear counterpoint without duplicating the cold red broth.