Why Korean Seafood is Legendary
Korea’s coastline stretches over 12,000 km, with cold and warm currents colliding to create nutrient-rich waters. This means ultra-fresh catches delivered daily. Unlike frozen imports, Korean seafood restaurants prioritize “siksaeng” (live seafood)—tanked or market-fresh. From buttery-soft raw fish to fiery stews, it’s a world where texture meets bold fermentation.
Top 3 Must-Visit Spots
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Busan: Jagalchi Fish Market (Korea’s Largest)
- Experience: Buy live octopus, king crab, or sea bream from 1st-floor vendors. Upstairs, restaurants cook your haul for ₩3,000-₩5,000 per dish.
- Must-eat: Hoe (raw fish) platter + Maeuntang (spicy fish stew). Try sannakji (live octopus) for the brave!
- Pro Tip: Go early (7-9 AM) for auctions. Vendors speak basic English; point and negotiate!
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Seoul: Noryangjin Wholesale Market
- Why foreigners love it: 24/7 access, 30 min from Myeongdong. Select a live fish (e.g., flounder ₩20,000), pay ₩10,000 for cooking.
- Don’t miss: Hwangtae gui (grilled pollock) + soju. Night visits (10 PM–2 AM) feel cinematic.
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Sokcho: Daepo Port
- Hidden gem: Near Seoraksan Mountain. Tiny shacks serve seafood right off the boat.
- Specialty: Ganjang gejang (soy-marinated crab) – creamy, umami-rich roe. Pair with rice.
Ordering Like a Pro: Foreigner-Friendly Tips
- “Hoe vs Sashimi”: Hoe is Korean-style raw fish (thin-sliced, served with chogochujang chili dip). Sashimi is thicker Japanese cuts.
- Menu Hacks:
- Haemultang (seafood hotpot): Feeds 2–3 (₩35,000~).
- Godeungeo gui (grilled mackerel): Budget-friendly (₩12,000).
- Etiquette:
- Use scissors for cutting fish.
- Wrap fish in perilla leaves + ssamjang.
- Say “Jal meokkesseumnida!” (“I’ll eat well!”) before digging in.
When & What to Eat Seasonally
- Spring (Mar–May): Jeonbok (abalone) – try abalone rice porridge.
- Summer (Jun–Aug): Jjukkumi (baby octopus) – stir-fried with gochujang.
- Winter (Dec–Feb): Gul (oysters) – plump and sweet. Best in Tongyeong.
Final Advice
Skip fancy spots—authenticity lives in markets and portside tents. Bring cash (some stalls don’t take cards), and trust ajummas (middle-aged ladies) who’ll grill your fish perfectly. Korea’s seafood isn’t just food; it’s adrenaline for the palate. Dare to try it live?
> “The sea’s bounty, served before it knows it’s caught—that’s Korean seafood.” 🌊🍣🔥