Jindongdun Hoejip 진동둔횟집

Jindongdun Hoetjip is a long-established raw-fish restaurant in Jamwon-dong, Seoul, centered on seasonal sashimi and sekkoshi, fish sliced finely with small bones left in. A mixed platter may bring together flatfish, pomfret, red sea bream, black sea bream, greenling, flounder, gizzard shad, filefish, and squid as seasons and daily supply change. Broad slices made only from flesh place softness and clean muscle grain first. Flounder sekkoshi and other bone-in cuts introduce a fine crunch and resistance beside the elasticity of raw fish. The fish does not depend only on the snap of immediate cutting; some pieces are served after enough resting for their savory depth to become more pronounced. Red gochujang and ssamjang are the main condiments when the sashimi is wrapped in leafy vegetables. A small amount of fermented paste, garlic, and greens combines cool fish, sweetness, salt, and crisp leaves in one bite. Rather than covering the table with a large assortment of decorative sides, the restaurant includes concentrated fish dishes such as braised kodari and braised anchovies. Kodari, semi-dried pollack, retains a firmer grain under its sauce. Small anchovies supply compact salinity and umami that differ from the clean raw slices. After most of the platter has been eaten, remaining pieces from several species can be placed over a bowl of rice and mixed with gochujang. Soft sashimi, bone-in sekkoshi, distinct rice grains, and red fermented seasoning then become a mixed bowl with a texture far removed from the neatly arranged opening plate. This final use of leftover fish also lets species with different fat levels and muscle structures appear in the same spoonful. The interior has the walls and private rooms of an older Korean sashimi restaurant rather than a modern seafood counter. Evening tables often include groups sharing raw fish and drinks, so conversation can grow loud around the rooms. The meal's important contrasts are seasonal fish species, flesh-only slices versus bone-in sekkoshi, fresh leaves versus cooked fish banchan, and intact sashimi versus a final gochujang rice mixture. A visit varies with the fish arriving that day, but the eating structure stays anchored in raw cuts, fermented pastes, leafy wraps, braised pollack and anchovies, and rice.