In January, a month characterized by weather that makes going out without thick coats and scarves difficult, there are places that beckon even in cold weather. The protagonists are the seaside eateries showcasing a variety of seasonal winter seafood. The fresh seasonal seafood dishes found in places close to the sea deserve more than just praise; they are not merely delicacies but gastronomic wonders. Especially the well-established restaurants that have stood the test of time provide flavors that are even more extraordinary.

As the cold intensifies, let's embark on a New Year's culinary journey to coastal cities where one can taste the true value of seasonal winter seafood.

Budu Sikdang, Moseulpo, Jeju

Located at the southernmost tip of Jeju Island in the southwestern region, Moseulpo Port has long been renowned as the hometown of yellow tail. As spring approaches and the breeding season looms, yellow tail, well-fattened, gather here. Because as the yellow tail in this area need to withstand the rough currents around Mara-do and Gapa-do, their flesh is even firmer and their taste more savory.

'Budu Sikdang' was the first place in the Moseulpo area to introduce large yellow tail hoe, showcasing the essence of Moseulpo yellow tail. Yellowtail offers varying tastes and textures based on different parts of the fish, making it enjoyable to compare and taste each part. From the colossal belly to the special cut called 'saitsal', laid out on a large plate, the sight alone can make one's stomach full. 'Budu Sikdang' uses freshly caught yellow tail daily for their hoe, proving its freshness with its firm and bouncy texture.

The special ssamjang sauce unique to 'Budu Sikdang' elevates the deep flavor of the yellow tail as you chew, and the accompanying chamjogi jorim (braised yellow croaker) is one of their outstanding dishes. Finishing the meal with maeuntang (spicy fish stew), by the end, you can confidently say you've truly experienced the taste of the Moseulpo sea.

Address | 62 Hamo Hanggu-ro, Daejeong-eup, Seogwipo-si, Jeju
Hours | Open at 10:00–21:30 Fri. to Wed. / Open at 17:00–21:30 on Thurs.

Haegu Sikdang, Pohang 

Gwamegi (half-dried saury), which is made by repeatedly freezing and thawing saury or herring in the sea breeze, is considered a winter delicacy and the best gift from the cold winter. In Guryongpo, Pohang, known as the holy land of gwamegi, every winter, an impressive scene unfolds with saury hung on racks. At the origin of this tradition lies 'Haegu Sikdang,' a 40-year-old restaurant.

‘Haegu Sikdang,’ which first started selling gwamegi in Pohang, has a simple menu. The two menu reflects their confidence as the original gwamegi restaurant. The two simple choices are: the thick and tender herring gwamegi and the thin-sliced, chewy-textured saury gwamegi. Guests can choose whichever best suits their taste.

The special dipping sauce served with gwamegi at Haegu Sikdang is another weapon in its arsenal. This homemade sauce, made from the spring water of Cheongsong’s Ice Valley in Gyeongsangbuk-do, harmonizes perfectly with the ssam (leaf wraps) ingredients like seaweed, kimchi, and cabbage, enhancing the rich taste of gwamegi even further. Haegu Sikdang offers nationwide delivery services, from packaging to orders, so you can easily enjoy the taste of local gwamegi in the comfort of your own home.

Address | 18 Jungang-sangga 2-gil, Buk-gu, Pohang-si, Gyeongsangbuk-do.
Hours | Open at 09:00–23:00 everyday / Closed irregularly

DaePungGwan, Tongyeong 

As winter arrives and the days get colder, it's time to enjoy delicious oysters. And when you want to savor the taste and aroma of seasonal oysters, there's only one place in South Korea – Namhae (the South Sea). Among the many cities of Namehae, Tongyeong boasts the cleanest water quality in the country, making it no exaggeration to call it the paradise of oysters.

For about 27 years, over two generations, Tongyeong's renowned restaurant DaePungGwan has maintained its reputation for oyster course meals. They use only oysters certified by the Fisheries Cooperative, presenting fresh and hearty oyster dishes. From oyster hoe capturing the essence of the sea, tangy gulmuchim(oyster salad), crispy guljeon (pan-fried battered oyster) and gultwigim (deep-fried oysters) to nutrient-rich gulbap (oyster rice)—DaePungGwan's array of oyster dishes captivate the eyes, nose, and palate.

The course begins with oyster hoe that instantly evoke the vastness of the Tongyeong sea. The crispy and well-cooked guljeon retain the bounciness of fresh oysters, while the tangy gulmuchim tantalizes the taste buds throughout the meal. Finishing the meal with the savory gulbap will leave you marveling at the endless charm of oysters.

Address | 29 Haesongjeong 2-gil, Tongyeong-si, Gyeongsangnam-do
Hours | Open at 09:30-21:00 everyday / Last Order 20:00

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