Donghaean Hoejip Pension 동해안횟집펜션

Donghaean Hoejip Pension combines a seafood restaurant and lodging in a large building facing the East Sea on Donghae-daero in Namjeong-myeon, Yeongdeok. Mulhoe is the central meal. Sliced raw fish and crisp vegetables fill a broad bowl, and chilled seasoned broth is poured in and mixed through the ingredients. Special versions add seafood such as abalone or sea cucumber. The menu also separates squid mulhoe and wild flounder mulhoe, allowing the main seafood to be chosen rather than hidden in a generic mixed bowl. Somyeon noodles take on the cold red seasoning and remain springy among the vegetables. Rice produces a denser final mixture when added to the liquid. Hoetbap uses raw fish with warm rice, vegetables, and sauce but omits the large volume of icy broth, giving it a warmer, more concentrated texture than mulhoe. The table begins with abalone porridge and a broad set of banchan. A hot maeuntang accompanies the cold fish meal, using cooked fish and vegetables in a spicy broth so temperature and technique change within the same order. Assorted sashimi presents live-fish slices on a platter without the mulhoe dressing. Soy sauce or chojang remains separate, leaving the thickness and grain of each slice visible. Snow crab is steamed and eaten by extracting the leg and body meat from the shell. Course combinations connect raw fish, crab, side dishes, and a final rice or soup component without mixing them in one vessel. The dining hall is large, with many four-person tables arranged in rows. Full-height windows and seats toward the terrace face the sea across the coastal road. The broad room can hold the numerous small side plates, a sashimi platter, and shared crab dishes without stacking them around a narrow table. Pension rooms occupy another part of the property, linking lodging and the restaurant within the same seaside site. A separate beverage area inside the restaurant and an outdoor section facing the water extend beyond the main dining tables. The seafood changes form across the menu. Mulhoe keeps sliced fish cold in seasoned broth; hoetbap combines it with warm rice; sashimi serves clean pieces with dips on the side; snow crab uses steam and shell; maeuntang applies prolonged heat to fish and vegetables. Abalone porridge adds finely cooked rice and shellfish before those dishes, while somyeon provides a smooth noodle texture inside the cold bowl.