Gampo Hoetjip 감포횟집

Only fish caught that day is served, and all of it is used up the same day; the mixed wild-caught platter shifts with the season among species such as flounder, filefish and squid. As the platter goes down, the owner walks through each cut and the order to eat them, and the soy dipping sauce, chojang and ssamjang are all made in-house. Among the side dishes, pickled seaweed wrapped in laver is the surprise. The maeuntang is simmered from fish heads, bones and radish into a clean broth with no fishiness, and the mulhoe sits in a cold broth much like dongchimi, turning sweeter as more seasoning goes in.