Cuisine

Seafood (해산물 요리 전문식당)

District

Pohang (포항시) , Gyeongbuk

Address

Gyeongsangbuk-do Pohang-si Buk-gu Haean-ro 189-1

Quick read

Why go

Hwanyeo Hoejip Bonjeom is a mulhoe restaurant near Yeongil-dae Beach in Pohang, Gyeongbuk Province, widely recognized as one of the city's most iconic mulhoe destinations.

Best for

Seafood-focused dining

Visit tip

Expect possible waits during weekends or peak meal times.

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Hwanyeo Hoejip Bonjeom is a mulhoe restaurant near Yeongil-dae Beach in Pohang, Gyeongbuk Province, widely recognized as one of the city's most iconic mulhoe destinations. When travelers discuss where they ate mulhoe in Pohang, this restaurant is almost invariably mentioned. Each mulhoe order comes with rice, thin wheat noodles, and a complimentary maeuntang as a complete set. The broth is served separately in a sweet-sour, semi-frozen slush state, meant to be poured over the dish according to personal preference. Crisp pear slices and cucumber combine with chewy raw fish in the icy broth to produce a refreshing flavor that reaches its full potential during hot summer months. The recommended eating sequence is to add noodles first, enjoy the mulhoe, and then mix in rice toward the end. Both standard mulhoe and flounder mulhoe are available with identical sauce, and ordering mulhoe-guksu substitutes additional noodles for rice. While the mulhoe itself is well-regarded, the accompanying maeuntang frequently emerges as an unexpected highlight. The seodari cod head stew delivers a bold, deeply savory broth that provides a satisfying thermal contrast when alternated with the freezing cold mulhoe. A persistent note across reviews, however, is that the raw fish portion appears modest relative to the restaurant's reputation and pricing. Some local diners also express preference for the original Pohang-style mulhoe, which uses no broth and relies instead on mixing seasoning paste directly with the fish and vegetables. The restaurant spans two floors with a large number of tables and maintains a relatively fast turnover, though peak-season queues have reached ninety groups. Numbered tickets are dispensed from a kiosk just inside the entrance, and securing a number immediately on arrival is essential for minimizing wait time. Parking options include a paid lot directly in front and a free lot a short distance away.