Jinju Hoetjip 진주횟집

Both the mulhoe and the hoe-deopbap are made with sekkoshi, small fish sliced thin with the fine bones left in, for a crunch that boneless sashimi lacks. In the mulhoe, melting ice slowly thins the tangy, spicy broth, and the first spoonfuls are the strongest; the hoe-deopbap mixes the same fish with vegetables, rice and cho-gochujang and fills you up more. As of 2026-08, both cost 15,000 won.