Delicious Namdo

A dish of yellow croaker dried in sea breeze and then steamed in rice water. It is characterized by its salty and chewy texture, and is usually eaten with rice mixed in cold green tea.

A dish of rice topped with fresh raw fish, lettuce, cucumber, and other vegetables. Mix with spicy and sweet gochujang sauce.

A dish where fresh raw fish and vegetables are mixed with a spicy and refreshing broth. A refreshing taste that cools you down in the summer heat.

A bibimbap with bone-in sliced raw fish (sae-kkosi). The crunchy texture of the bones adds to the savory flavor.

Mulhoe with bone-in sliced raw fish. The savory crunch of the bones combined with the refreshing broth is a key feature.

A dish of stir-fried octopus and vegetables mixed with rice. The chewy texture of the octopus and the spicy sauce stimulate the appetite.

A clear soup made with pufferfish. The broth is clear, mild, and refreshing as it is not made with red pepper powder.

A spicy soup made with pufferfish, red pepper powder, and various seasonings. It is characterized by its sharp and refreshing broth.

A soup made with cool pufferfish broth and soft seaweed called maesengi. It is full of the aroma of the sea and has a smooth texture.

A soup made by simmering fragrant oysters with maesengi seaweed. It has a refreshing and savory taste and is highly nutritious.

A stew made with fresh pollock (saengtae). The fish meat is tender, and the broth is deep and refreshing.

A soup dish made with various seafood such as abalone, octopus, and carpet shell clam. Its deep and rich broth is perfect as an accompaniment to drinks.

A dish where pungent fermented skate, tender boiled pork, and well-fermented kimchi are wrapped and eaten together. The harmony of the three flavors is exquisite.

A dish of thinly sliced fermented skate. Fully enjoy the distinct strong ammonia aroma and chewy texture of skate.

Steamed skate topped with seasoning sauce. The meat becomes tender during the steaming process, and the fermented aroma is subtle.

Steamed fresh, unfermented skate. You can taste the natural, mild, and soft flavor of skate instead of the pungent taste.

A pancake made by coating skate meat with egg. The pungent aroma of skate intensifies when heated, creating a unique dish.

A soup made with skate and vegetables like chives. The broth is deeply infused with the skate's aroma, offering a refreshing yet pungent taste.

A dish of thinly sliced flatfish, including the bones. The crunchy texture of the bones combined with the savory flavor of the fish meat makes for a delightful chew.

A generous portion of mulhoe to enjoy with drinks. The refreshing spicy broth is filled with plenty of raw fish.

A dish with premium seafood such as sea cucumber and sea squirt added to regular mulhoe. Enjoy the deep sea aroma and various textures.

A platter of fresh sea cucumber and sea squirt, sliced. The chewy texture of sea cucumber and the slightly bitter sea aroma of sea squirt harmonize well.

A dish of live octopus finely chopped and seasoned with sesame oil and salt. Enjoy the lively texture and savory taste of wriggling octopus.

A clear soup dish made with octopus and various vegetables. It is not stimulating, but refreshing, and is eaten after lightly cooking the octopus before it becomes tough.

A dish of octopus lightly blanched in boiling water. Enjoy the tender and soft texture, and dip it in gochujang sauce.

A dish of blanched octopus mixed with vegetables like chives and onions in a spicy and sour sauce. A refreshing delicacy that stimulates the appetite.

A course meal featuring 7 distinct dishes from the Namdo region, served sequentially. Enjoy a rich variety of seafood dishes.