Since ancient times, “Jeolla-do†had large, fertile land and a natural environment close to the sea, and was full of rich food. A food culture that presents fresh ingredients, such as grains grown on rich land and seafood caught fresh from the sea, has naturally developed. There is a saying, “The food is Jeolla-do, after all,†and Jeolla-do food is considered one of the regions with the best food flavors. “Namdo cuisine,†which means food from the Jeolla-do region, uses seasonal seafood such as komak, cuttlefish, bottlefish, octopus, and redfish, and you can enjoy flavors that vary from season to season. Also, the side dish, which is generously prepared as if the top leg is curled before the main dish is served, enhances the taste buds and further enhances anticipation before the meal. Here are 5 of the best Namdo cuisine restaurants in Seoul that are as warm as a mother taking care of her children.
South Korean cuisine restaurants in Seoul include Yeoksam Haenam Cheonil Hall, Gwanghwamun Sinan-chon, Sindang Station Hwanghak-dong Okgyeong Inegun Fish, Cheongdam-dong Bigeumdo, Sinsa-Garosu-gil Coral, Yeouido Suncheon Restaurant, Seoul National University Bongcheon-dong Gaibong Rock, Nambu Terminal Yeongsan River, Sinsa Station Haenam House, Nonhyeon Mokpo Sisters House, Shinnonhyeon Nodeul River Bonchae, Samcheong-dong Byeong-jae, Yangjae Changchang Restaurant, Mapo Namhae Sea, Jongno Hongcheon Commercial Association, Jongno Ikseon-dong Mokpo Red Fish House, Sadang Heuksando Hongtak, Jongno Sunra-gil, Mangwon-dong, Jongno Totokjeong, Seongsu Ttukseom Seoullian, Sangbong-dong Beolgyo Komakpocha, Yangjae Sik Yeong-jeong, Kondae Anju Nara, Banpo Jamwon Sanmaru Rock Grill, Songpa Bangi Dokcheon Octopus, Euljiro Mugyo-dong Mokpo Sebalse Octopus, Samseong-dong Macchi, Daeji-dong Macchi Famous places include Dong Healing Pocha, Dongdaemun Mokpo Octopus Village, Guro Garibong-dong Goheung-jip, Balsan Station Todamjip, Sadang Makgeolli Story, Mokdong Yeomchang-dong Mokpo Octopus Village, Myommok-dong Island Village, Hongdae Hapjeong Redfish, Mangwon Seasoning Project, Hongdang Yatap Mangang Eel, Gyodae Imone Seafood Bossam, Hongdae Yeonnam-dong Heart, and Gyodae Tasting Festival Season.
South Korean cuisine restaurants from all over the country include Muan Muan Restaurant, Mokpo Deokin Restaurant, Naju Hongeo No.1, Muan Mokpo Gold Medal Restaurant, Muan Cheewon Restaurant, Yeongam Yeongmyeong Restaurant, Anyang Pyeongchon Heuksan Dohwa, Mokpo Indongju Village, Hwasun Dalmage Black Tofu, Busan Yeonsan-dong Dohwa, Jangheung Myung Hee-ne Restaurant, Iksan Chosun Ok, Gwangju Sangmu Hongane, Gangjin Nest Restaurant, Gwangju Sangmu Kimgawon, Hongbok Dongpo Sinan-gun Seongwoo Jeong Hall, Jangheung Yeoda Branch Village, Boseong Subok Restaurant, Damyang Traditional Restaurant, Mokpo Yeongran Sashimi Restaurant, Dongincheon Hwasun Sashimi Restaurant, Mokpo Celadon Sashimi Restaurant, Ansan Jindo Restaurant, Dongincheon Gyeongnam Sashimi Restaurant, Mokpo Central Sashimi Restaurant, Busan Station Samsung Hall, Mokpo Pungyeokgwan, Jangheung Sinnokwon Restaurant, Mokpo Sungyeong Junchi Sashimi Restaurant, Anyang, Hulseon Po Sodo, Yeosu Gyeongdo Hall, Yeosu Scenic Sashimi Restaurant, Yeosu Fishing Village, Yeosu Mirim Sashimi Restaurant, Yeosu Daesung Restaurant, Yeosu Four Season Sashimi Sashimi Sashimi, Mokpo Dokcheon Restaurant, Muan Guro Sashimi Restaurant, Gwangju Dongsanjeong, Mokpo Tutchae, Mokpo Hadang Food, Sinan Ihak Restaurant, Gwangju Daekwang Restaurant, Gwangju Yeonhwa Restaurant, Muan Dokcheon Restaurant, Yeongam Dokcheon Restaurant, Muan Dokcheon Restaurant, Muan Dokcheon Restaurant, Muan Dokcheon Restaurant, Muan Dokcheon Restaurant, Muan Dokcheon Restaurant, Muan Dokcheon Restaurant, Muan Dokcheon Restaurant, Muan Dokcheon Restaurant, Muan Dokcheon Restaurant, Muan Dokcheon Restaurant, Muan Dokcheon Restaurant Sinanpo Octopus, Mokpo Buchon, Mokpo Haechon, Mokpo Market Restaurant, Yeonggwang Ilbanji Restaurant, Gangjin Cheongjagol Jongga Restaurant, Yeosu Samhak Restaurant, Gurye Seoul Hall, Yeonggwang Haitae Restaurant, Yeonggwang Gukil Hall, Yeosu Gubaek Restaurant, Mokpo Honggil-dong Fish Restaurant, Hampyeong Daeheung Restaurant, Hampyeong Seonyu Restaurant, Yeosu Sangol Restaurant, Mokpo Sangol Restaurant, Mokpo Manseon Restaurant, Yeosu Haitae Restaurant, Suncheon Mihyang Restaurant, Haenam Seongnae-do, Seosu Restaurant Famous places include Woodam, Goheung Podoo Restaurant, Gwangju Big Room, Gwangju Giant Meal, Gwangju Myung Seon-heon, Korean Food at Daegu's Inkmaking Opportunity, and Daejeon Yeosu Gejang Baekban.
1. “Haenamjip†at Sinsa Station, a Korean style that captures the flavors of hometown
Image source: sienna_psy's Instagram
Image source: haenamzip's Instagram
“Haenam House†was named after his hometown by the boss from Haenam. I want to recreate the taste of my hometown using seafood brought directly from the fish center by the boss and hand-soaked side dishes. Among the richly prepared side dishes, the simmered pulchi (skewer roe) topped with gochujang sauce is perfect as a snack for drinks due to its rich texture and salty sauce. The signature menu, “San-octopus tantangi,†is served by finely chopped live octopus, mixed with sesame oil, and sprinkled with sesame seeds. Wild octopus, which has the flavor of savory sesame oil, is chewy yet has a fun texture that wriggles in the mouth. Haechang Makgeolli, which has a deep flavor with only non-glutinous rice, sticky rice, and yeast without additives, goes well with seafood and is great to drink.
[Shikigami Tip]
â–²Location: 10, Gangnam-daero 160-gil, Gangnam-gu, Seoul
▲Opening hours: 11:30 — 22:00 every day, B/T 15:00 — 17:00, closed on Sundays
â–²Price: Wild octopus soup 30,000 won, sea cucumber soup 90,000 won
â–²Testimonial (Zerg): There were so many side dishes that I didn't know what to start with. The jelly made from the boss's own salted fish was really great. They say they only use domestic ingredients, but the freshness of the food is definitely different.
2. A fantastic combination of octopus and yukhoe, Daechi-dong 'Barisu'
Image source: specialme1004's Instagram
Image source: biahn99's Instagram
“Barisu†is a place loved by nearby office workers as they can find Namdo food at reasonable prices. The signature menu is “pork and radish sauce,†where you can enjoy fresh yukhoe and octopus at the same time. You can mix the octopus placed on top of the reddish yukhoe with the thinly sliced pear and eat it in one bite. Starting with the chewy octopus, the yukhoe that is soft and crunchy as if it melts, and the pear, which is crunchy yet has a refreshing aftertaste, are exquisite. The “bottleneck stew,†made by simmering bottled fish and radish with sharp condiments, is also a popular menu. The combination of seasoning that penetrates deep into the scabbard and the light fish meat is fascinating.
[Shikigami Tip]
â–²Location: 25 Samseong-ro 82-gil, Gangnam-gu, Seoul
▲Opening hours: 11:00-22:00 on weekdays, 12:00 — 22:00 on weekends, closed on Sundays
â–²Price: Pork, radish sauce 40,000 won, boiled bottled fish (medium) 30,000 won
â–²Testimonial (Pippi LEE): I visited for a meal at lunchtime, and the food was so delicious that I went out to drink after work, and the snack menu was also really good. In particular, it was nice to be able to enjoy the flavors of the ingredients of the meat and radish sauce, which are eaten with yukhoe and octopus soup.
3. Seasonal flavors presented with seasonal seafood, Yangjae “Gochang Restaurantâ€
Image source: sunyoung.choi's Instagram
Image source: sunyoung.choi's Instagram
“Gochang Restaurant†offers a variety of cuisines using live seasonal seafood. You can enjoy seasonal menus such as croaker, bottlefish, cockles, monkfish, hamo, and cuttlefish. This season, “cockles,†where you can enjoy cockles in a shabu-shabu-style broth containing vegetables such as boiling green onions and Chinese cabbage, is popular. When the broth boils, you can lightly boil the fresh-colored cockles and eat them with vegetables. The cockles, which are moist in the broth, have a subtle sweetness and elastic texture that spreads as you chew. After eating shabu-shabu, the method of adding ramen sari to the leftover broth and cooking it is also popular.
[Shikigami Tip]
â–²Location: 72, Nonhyeon-ro 27-gil, Seocho-gu, Seoul
▲Business hours: Weekdays 11:30 — 21:30, B/T 15:00 — 17:00, closed on weekends
â–²Price: 60,000 won for cockles, 30,000 won for komak
â–²Review (Green Scrubber): I think it's a hot spot for local residents. A gourmet restaurant in Yangjae-dong known to those in the know. Since only living things are used, no matter what kind of seafood you eat, there is absolutely no chance of getting rid of it, and in particular, cockle shabu-shabu shabu-shabu, when the soup boils, the more it becomes rich, so alcohol goes into the mouth.
4. Enjoy thick Spanish mackerel sashimi in Seoul, Mapo Gongdeok 'Namhae Sea'
Image source: baki_woni's Instagram
Image source: marcus_han's Instagram
“Namhae Sea†is a place that specializes in fish such as mackerel and bottlenose, which are hard to find in Seoul. All of the menus they sell are characterized by the fact that they are made with wild fish and seafood. The signature menu is “Japanese mackerel sashimi,†made by cutting 6 kg or more of Japanese mackerel sent directly from Geomundo into thick slices. Mackerel sashimi, which has a glossy appearance that enhances the taste buds, has various parts on one plate, so you can enjoy everything from the crunchy texture to the tender flesh at the same time. Here, I recommend putting mackerel sashimi soaked in sauce on top of seaweed and eating it in one bite with jelly, red pepper, garlic, and miso paste. Other than that, it's fun to combine various side dishes to suit your taste, such as raw wasabi, yellowtail roe, and Chinese cabbage.
[Shikigami Tip]
â–²Location: 46 Tojeong-ro 37-gil, Mapo-gu, Seoul
▲Opening hours: 10:00 — 23:00 every day
â–²Price: Spanish mackerel sashimi (small) 45,000 won, cuttlefish sashimi 40,000 won
â–²Testimonial (132): I ate Spanish mackerel sashimi in Yeosu and it was very tasty, but there are few places that sell it in Seoul. Then I discovered Namhae Sea, and it was great to be able to eat delicious Japanese mackerel sashimi without having to go far. There are plenty of seats and rooms, so it's great for a dinner party! ^^
5. The smell of the sea that fills your mouth, “Beolgyo Komakpocha†in Sangbong-dong
Image source: chungkijang's Instagram
Image source: Yinzhusong's Instagram
“Beolgyo Komakpo Cha†is an indoor pot that specializes in seafood, located inside the food alley of Sangbong Terminal. Using seasonal seafood, they sell a variety of dishes, from sashimi to soup, steamed food, and grilled food. The signature winter menu, “Beulgyo chamkomakâ€, is a freshly boiled komak brought from Beulgyo and served hot. Komak can be eaten by first drinking the blood water contained in the shell, feeling the deep smell of the sea, and then chewing on the plump flesh. Komak, which has a deep sweetness that comes out as you chew, has a rich flavor that comes out even more when seasoned with soy sauce. The “komak sauce,†which is a sweet and sour sauce mixed with komak and then sprinkled with sesame seeds, is also a popular menu. There are two types of sauce, soy sauce and vinegar sauce, and you can enjoy it like bibimbap by adding rice after eating about half of it.
[Shikigami Tip]
â–²Location: 41, Bongwoojae-ro 33-gil, Jungnang-gu, Seoul
▲Business hours: 14:00 — 01:00 every day
â–²Price: Beulgyo chamkomak 30,000 won, komak sauce 25,000 won
â–²Testimonial (I mean eating Beolgyo chamkomak): This is one of the few places in Seoul where you can eat Beulgyo chamkomak properly. The key is to boil chamkomak so that the juice doesn't come out and the meat doesn't come out. Do it right here. The taste of slurping on komak full of blood is excellent. Other seafood products are also cheap and nice.