Jeju seafood is the main reason many people plan a trip to Korea’s biggest island, but the best plates are rarely in the obvious places. Below are eight spots where a Revitguide reviewer ate mackerel sashimi by a harbor, doenjang mulhoe by the sea, spicy rock octopus, a whole braised rockfish, abalone porridge and a pufferfish soup that works as the ultimate hangover breakfast.
The picks below are adapted from visits by Revitguide reviewer 호미식 (Homisik), who rated each 4 out of 5. Each section links to the original Korean review.
If you are hunting for galchi (hairtail) specifically, see our separate guide to galchi in Jeju. This post covers the rest of the island’s seafood table.
What Jeju Seafood to Order
Jeju menus can look confusing at first, because many dishes use local fish names. Here are the dishes that appear in this guide.
- Mulhoe (물회): a cold soup of sliced raw seafood, vegetables and an icy broth. In Jeju, some places build the broth on doenjang (fermented soybean paste) instead of the usual sweet chili sauce. Gongcheonpo Sikdang is known for this style.
- Godeungeo hoe (고등어회): mackerel sashimi. Mackerel spoils quickly, so restaurants that serve it raw usually keep the fish alive in tanks and slice it to order.
- Dodari hoe (도다리회): flounder sashimi, usually eaten wrapped in seaweed with rice and a spicy sauce.
- Dolmuneo bokkeum (돌문어볶음): stir-fried rock octopus in a spicy gochujang sauce.
- Ureok (우럭): rockfish, often served whole as a set meal (jeongsik) with rice, soup and side dishes.
- Jeonbokjuk (전복죽): abalone rice porridge. The better versions use the abalone innards, which turn the porridge a greenish color.
- Bokguk (복국): pufferfish soup. Kimchi bokguk adds aged kimchi to the broth. Menus often list two kinds of pufferfish, milbok and the pricier chambok.
How to eat Jeju seafood like a local
Two of the places below put a small guide on the table, and both say the same thing. Lay a sheet of gim (seaweed) in your hand, add a little rice, a slice of fish and a dab of the house sauce, then eat it in one bite. As a result, the seaweed and sauce lift the fish rather than hide it. Many Jeju seafood restaurants also finish with a light fish soup made from the leftover bones. Similarly, rice and seaweed are usually refillable, so ask if you run out.
Jeju Seafood Spots at a Glance
| Restaurant | Area | What to order | Price paid | Best for |
|---|---|---|---|---|
| Sogeumbachi Sunine | Jongdal (east) | Rock octopus stir-fry, grilled mackerel | ₩40,000 / ₩55,000 | Groups on a Seongsan or Udo day |
| Eutteumi | Songdang (east, inland) | Ureok jeongsik (rockfish set) | ₩28,000 for two | An early local lunch |
| Jocheon Susan | Jocheon (northeast) | Takeout sashimi | ₩87,500 | A sunset picnic by the port |
| Dolbile Sikdang | Aewol (northwest) | Dodari (flounder) sashimi | ₩89,000 | Sashimi cut to order |
| Manseon Sikdang | Hamo port (southwest) | Mackerel sashimi | ₩60,000 | Mackerel sashimi fans |
| Seonchaehyang | Sagye (southwest) | Abalone porridge | ₩17,000 | Lunch near Sanbangsan |
| Daedo Sikdang | Seogwipo | Kimchi bokguk (chambok) | ₩20,000 | A hangover breakfast |
| Gongcheonpo Sikdang | Namwon (south) | Doenjang mulhoe | ₩18,000 | A light summer lunch |
1. Sogeumbachi Sunine (소금바치 순이네)
First visit (June 2025)
So far, this is the top tier of east Jeju restaurants for me, and my first Jeju seafood recommendation for the east coast. If you are planning a trip to the east side, such as Seongsan Ilchulbong or Udo, I recommend stopping here at least once. It is always busy, weekday or weekend. On a weekday in the off-season, however, you might get lucky and eat without waiting.
I first came on a friend’s recommendation, and I felt it was a taste that anyone, young or old, would enjoy. The signature dolmuneo bokkeum (rock octopus stir-fry) has a gochujang-based sauce with a gentle smoky flavor. It reminds me of jeyuk bokkeum, the spicy pork stir-fry that is a kind of soul food, and the rock octopus adds its own chewy texture. Everyone in our group was happy with it.
Because it is so crowded, the dining room can feel a bit hectic. Still, I did not mind the noise. It felt like the energy of a popular local spot. Above all, the staff were friendly even while busy, so I stayed in a good mood the whole meal.
Second visit (June 2026)
No matter how I think about it, it is hard to leave this place off a list of east Jeju restaurants. Because I had good memories from my first visit, I came back naturally. When you return to a place you liked, you check whether the first impression was exaggerated. To cut to the conclusion: it was still good.
The rock octopus stir-fry satisfied me again. The gochujang sauce had a gentle smoky note, familiar but hard to stop eating. It leaned sweet and spicy rather than harshly hot, and the octopus was not tough while keeping its chewy bite. It still reminded me of jeyuk bokkeum, a taste that pleases whoever you bring.
This time I also ordered grilled mackerel. I thought of it as a side, but the fish turned out thick and full, golden outside and moist inside, which made it great with rice. Moreover, switching between the rich octopus sauce and the clean mackerel made a good rhythm, so the two dishes work well together.
It was still busy and the room was a little hectic. Since it was my second visit, though, even that felt familiar. Meanwhile, plates moved quickly between tables and people were enjoying themselves, which gave the place its own energy. This was not a place that was good only once. It was still good on a return visit. If you are heading to Seongsan Ilchulbong or Udo, put it high on your list. Order the octopus stir-fry as a base, and add the grilled mackerel.
Good to know
- Address: 2196 Haemajihaean-ro, Gujwa-eup, Jeju-si (제주시 구좌읍 해맞이해안로 2196), in Jongdal-ri. Open in Naver Map
- Hours: about 09:30 to 19:30 with an afternoon break, per DiningCode in June 2026. Check Naver Map for the current break time.
- Price: a 2026 visitor paid ₩30,000 for a small octopus stir-fry. The reviewer paid ₩40,000 in 2025 and ₩55,000 in 2026 for the table.
- Phone: 064-784-1230. A June 2026 visitor reported plenty of parking in front and across the road.
- Nearby: Fritz Coffee’s Seongsan branch makes an easy coffee stop on the same side of the island. Original review on Revitguide (2026) and Original review on Revitguide (2025)
2. Eutteumi (으뜨미)
Eutteumi finishes service in the early afternoon. When we arrived around noon, however, the ureok jeongsik (rockfish set) prepared for the day was almost sold out. They make a set amount each day, so the food runs out before the clock does. By the time we arrived, it was effectively closed.
Then the white-haired owner told us to wait a moment. She kindly said that if the group ahead of us did not answer their phone, we could eat. Luckily, before long, we were told to come in. Once inside, I understood why it sells out so fast. The fairly large dining room was nearly full, and dozens of tables were all eating the same rockfish set. There was no need to think about the menu, so we ordered the set for two right away.
A Jeju seafood lunch that sells out
The rockfish sat in a soy-based seasoning that goes well with rice. It was not aggressively salty. Instead, it was seasoned so that a spoonful of rice follows naturally. Finely chopped onion added crunch, and the seasoning had soaked into the fish, so the two did not feel separate. The flesh was tender and flaked easily while keeping its grain. With the sauce and onion on rice, I kept going back for more.
These days, even at famous restaurants, the tables are often mostly tourists. At Eutteumi, on the other hand, the sight of every table in a large room eating the same rockfish set was striking. If we had left when we heard it was sold out, I would have regretted it. If I had to pick one meal in Gujwa again, this would come to mind. I am happy to call it a true Gujwa favorite.
Good to know
- Address: 2287 Jungsangandong-ro, Gujwa-eup, Jeju-si (제주시 구좌읍 중산간동로 2287), in Songdang-ri. Open in Naver Map
- Hours: opens around 09:30 and ends in the early afternoon. A February 2026 blog lists 15:00 with last order at 14:20, and it closes early when food runs out. Closed Thursdays.
- Menu (from the board in the reviewer’s photo): ureok jeongsik ₩14,000 per person, for two or more; jari mulhoe and hanchi (squid) mulhoe ₩17,000 each. One dish per person.
- Rules: no reservations, phone orders or takeout, and it runs as a no-kids zone (Siksin, January 2026).
- Original review on Revitguide
3. Jocheon Susan (조천수산)
I booked a place to stay nearby just to come here. I had heard that if you arrive right at dinnertime, you may not get a spot, so I came early and claimed one. That is how much I was looking forward to it.
By the time we arrived around 4:30 p.m., five or six tables had already set up and started. So we quickly went to the convenience store, rented a table and grabbed our spot first. Then we ordered the sashimi around 4:40, picked it up around 5:05 and started right away.
The fish was fresh and the mood was great. Above all, the sunset was incredible. That view alone made me want to come back.
Jocheon Susan is a different kind of Jeju seafood stop. In other words, you buy sashimi to go and eat it outdoors by the port, so bring drinks and plan for the weather.
Good to know
- Address: 35-6 Jocheonbuk 1-gil, Jocheon-eup, Jeju-si (제주시 조천읍 조천북1길 35-6), next to a convenience store. Open in Naver Map
- What it is: a takeout sashimi shop, not a sit-down restaurant. Its Instagram says it is run directly by the Jocheon fishing village cooperative (조천어촌계).
- Hours: 15:00 to 21:00, last order 20:30, closed Tuesdays (Instagram @jocheonsusan).
- Tip: arrive by late afternoon in summer if you want a seat facing the sunset, as the reviewer did.
- Original review on Revitguide
4. Dolbile Sikdang (돌빌레식당)
When I walked in, the owner was there alone. He looked like he might head out to sea on a boat at any moment. It seemed to be a time when he was running the place by himself. When I ordered, he caught a dodari (flounder) on the spot and sliced it right there. Maybe that is why the fresh-cut flounder was so lively. It was bouncy and chewy, and a gentle sweetness came through as I chewed.
The sauce that makes this Jeju seafood stop
However, one thing stayed in my memory as much as the fish: the sauce. I think it had chojang (vinegared chili paste), onion, sesame oil, ssamjang and chili, but I honestly cannot explain it precisely. Each ingredient is familiar on its own, yet together they made something strangely addictive. This sauce was the kick.
I put a little rice on a sheet of gim and wrapped it with the flounder and this sauce. At that moment, the flounder tasted twice as good. On its own, for example, the fish was simply fresh and good. With the seaweed, rice and sauce, however, it felt like eating a complete dish.
It is not a fancy sashimi restaurant, just a modest place where the owner catches the fish and slices it on the spot. Yet the flounder I ate that day is one of the clearest memories of all the sashimi I have had in Jeju. I learned at Dolbile Sikdang that flounder could be this delicious.
Good to know
- Address: 48 Gueom 4-gil, Aewol-eup, Jeju-si (제주시 애월읍 구엄4길 48), across from Gueom port on the Aewol coastal road. Open in Naver Map
- Hours: 10:00 to 22:00 with a 15:00 to 17:00 break (DiningCode). Closed on the first and third Tuesdays of each month.
- Menu: blogs list sashimi, braised fish (jorim), stews and mulhoe. Prices change with the catch, so ask on the day.
- Phone: 064-713-5149. Original review on Revitguide
5. Manseon Sikdang (만선식당)
Manseon Sikdang sits at the far southwest corner of Seogwipo, in a neighborhood where the smell of the sea makes you want a plate of sashimi. In hot summer weather, you cannot get mackerel sashimi just anywhere, even in Jeju. Mackerel is a sensitive fish, and I was told it is hard to keep alive when the water warms up.
I came all the way to Manseon Sikdang, right by the sea, for one plate of mackerel sashimi, the Jeju seafood dish I wanted most that summer. Miyeongine, which is also famous for mackerel sashimi and which we cover in our galchi guide, is right next door. I hesitated for a moment, but it was closed that day, so the choice was easy.
Honestly, sashimi is rarely at its best in summer. Here, though, I could enjoy truly fresh mackerel. It was by far the best mackerel sashimi I have had. There was no fishy taste at all, and a nutty richness spread softly in my mouth. Maybe that is the power of mackerel eaten close to the sea.
Eating Jeju seafood the house way
The walls were covered with autographs from celebrities. Clearly, many people had come all the way to the southwest tip of Jeju for mackerel sashimi, just like me. The table also had instructions for eating it, and at a place like this you should listen to the experts. As instructed, I put rice, mackerel and sauce on seaweed and wrapped it up. It was delicious. The nutty mackerel, the aroma of the seaweed and the savory sauce came together in one bite.
The fish soup served at the end completed the meal. In addition, the side dishes filled the table, and the price felt fair for everything we got. Even though it was busy, every staff member was kind. From the fresh mackerel to the generous table and the friendly service, I understood why Manseon Sikdang has been famous for so long. If I come back to Jeju, I want to return for another plate of mackerel sashimi.
Good to know
- Address: 44 Hamohanggu-ro, Daejeong-eup, Seogwipo (서귀포시 대정읍 하모항구로 44), by Hamo port near Moseulpo. Open in Naver Map
- Hours: listings give roughly 10:00 or 11:00 to 21:00. Closed Tuesdays.
- Price: an undated Polle listing shows mackerel sashimi at ₩70,000 (small) and ₩95,000 (large). The reviewer paid ₩60,000 in August 2026, so check the board on the day.
- Phone: 064-794-6300. Parking is available, per listings. Original review on Revitguide
6. Seonchaehyang (제주선채향)
A friend who lives in Jeju recommended this place, so I went in with some expectations. The moment I took a spoonful, I understood why they had kept recommending it. I had been to Sagye-ri many times, and I almost regretted finding this place so late.
For one thing, it is famous for brutal waits, the hours are short, and it may close early when ingredients run out. So I went for an open run that day. Thanks to that, I got in without a long wait. I wondered if any other place in Jeju makes abalone dishes this clean and neat. Rather than strong, punchy flavors, it brought out the nutty depth of the ingredients themselves.
Above all, I especially recommend the abalone porridge, one of the gentlest Jeju seafood dishes you can order. It was soft, rich and nutty, so the spoon kept moving without feeling heavy. If you like abalone porridge, try it at least once. Also, if you register remotely on the Tabling app before you go, you can cut your waiting time a little. My Jeju friend did not recommend it for nothing. If you are craving abalone porridge in Jeju, you will probably leave happy.
Good to know
- Address: 6 Sagyenam-ro 84beon-gil, Andeok-myeon, Seogwipo (서귀포시 안덕면 사계남로84번길 6), near Sagye Beach and Sanbangsan. Open in Naver Map
- Hours: 11:00 to 16:00, closed Mondays, and it closes early when ingredients run out (2026 blogs).
- Menu: abalone porridge ₩17,000, abalone kalguksu ₩11,000 to ₩12,000, abalone sashimi ₩45,000.
- Waiting: on-site registration on the Tabling tablet reportedly opens from 07:00, and remote Tabling registration opens at 11:00. Original review on Revitguide
7. Daedo Sikdang (대도식당)
At Daedo Sikdang I ordered kimchi bokguk made with chambok pufferfish. From the first spoonful, the broth was so good for a hangover that it felt like a waste to eat it without needing one. With any dish that uses kimchi, the kimchi has to be good, and Daedo Sikdang’s kimchi was more than up to the job.
The cool, salty flavor of well-aged kimchi meets the clean taste of pufferfish. The broth is refreshing but not thin. It soothes your stomach, yet you still feel you had a proper meal. From now on, Daedo Sikdang will probably be the first place I think of for kimchi bokguk in Jeju. It is also proof that Jeju seafood is not only raw fish.
I arrived at opening time in the morning, and the room was already full. Luckily, we got a seat without waiting, but this might be a restaurant that is busier at breakfast than at lunch. If you are in Jeju the morning after a night of drinking, this is where I would go first. Next time, I want to come back when I truly need a hangover cure.
Good to know
- Address: 18 Soldongsan-ro 22beon-gil, Seogwipo (서귀포시 솔동산로22번길 18), in central Seogwipo. Open in Naver Map
- Hours: a morning and lunch place. Blogs list about 07:30 or 08:00 to 14:00, last order 13:30, and it may close early when food runs out. Closed Sundays.
- Menu (from the board in the reviewer’s photo): kimchi bokguk, spicy maeuntang, clear jiri and buckwheat bokguk at ₩15,000 with milbok or ₩20,000 with chambok.
- Parking: no lot, so park in the nearby streets. Phone: 064-763-1033. Original review on Revitguide
8. Gongcheonpo Sikdang (공천포식당)
Last time I had the abalone hoedeopbap (raw fish rice bowl). It was good enough, but I was still left wondering why the place is so famous. As it turns out, most people come to Gongcheonpo Sikdang for the mulhoe. In the end, I came back out of curiosity.
With the first spoonful, I could tell it was clearly different from a regular mulhoe. Usually, mulhoe means a sweet and sour red sauce. Here, however, the broth is built on doenjang. At first it felt a little unfamiliar. However, the nutty doenjang, the tang of vinegar and the salty, savory notes flowed together the more I ate. The taste is not a familiar one, yet I kept reaching for the spoon. In fact, this is the kind of Jeju seafood dish you would crave in hot summer when you have no appetite, and the cold broth left me feeling refreshed.
Worth trying, but not for everyone
That said, it will clearly divide opinion. If you come expecting a typical mulhoe, it may surprise you. Still, it is a dish with a clear personality, so it is worth trying once. Now I understand why people think of mulhoe first when they talk about Gongcheonpo Sikdang. For me too, this is a place I would return to for the mulhoe rather than the rice bowl.
Good to know
- Address: 89 Gongcheonpo-ro, Namwon-eup, Seogwipo (서귀포시 남원읍 공천포로 89), by Gongcheonpo port, not far from Soesokkak. Open in Naver Map
- Hours: 2026 blogs list 10:00 to 15:30, last order 15:00, while older listings say 19:30. Closed Thursdays.
- Menu: September 2026 visitors paid ₩16,000 for abalone mulhoe and ₩15,000 for frozen hanchi (squid) mulhoe. Abalone porridge is about ₩13,000. The seafood on offer changes with the season.
- Parking: a few spaces in front, plus a free lot by the shore. Phone: 064-767-2425. Original review on Revitguide
A Second Visit to Gongcheonpo Sikdang (Rated 3.5)
On a later visit I had the abalone hoe-deopbap. The abalone was chewy and fresh with the vegetables, a light meal for a hot day, but it felt fairly ordinary overall. The doenjang mulhoe is the real signature here, so order that instead. The sea right in front of the restaurant was the highlight.
Original review of the second visit on Revitguide
More Jeju Seafood Spots Rated 3.5
These extra picks are adapted from visits by Revitguide reviewer 호미식 (Homisik), who rated each 3.5 out of 5.
Seopji Haenyeo-ui Jip (섭지해녀의 집), Seopjikoji
This haenyeo house opens early and has plenty of seating. Its abalone porridge had a stronger abalone flavor than the one I had at Jungmun. The real find was the gaeng-i guk, a small crab soup with deep flavor that is hard to find elsewhere. I would order both again.
Area: Seopjikoji, Seongsan-eup. Open in Naver Map. Original review on Revitguide
Baekgi Haenyeo-ui Jip (백기해녀의집), Gwangchigi Beach
The location sells it: right by Gwangchigi Beach, facing Seongsan Ilchulbong. The abalone porridge was dark with abalone innards, nutty with sesame oil, and had chunky pieces of abalone. Simple food, but eating it by this sea makes it feel very Jeju. See our Seongsan Ilchulbong food guide for more.
Area: Gwangchigi Beach, Seongsan-eup. Open in Naver Map. Original review on Revitguide
Geumdegi Hoetjip (금데기횟집), Pyoseon
Big windows look over Pyoseon Beach. The assorted sashimi included rock bream, red sea bream, grouper, octopus, abalone, horned turban and mackerel, each served on its own plate and all very fresh. I was already full and still kept eating. The owner was kind, and I would like to come back at night.
Area: Pyoseon-myeon. Open in Naver Map. Original review on Revitguide
Gimnyeong Orai (김녕오라이), Gimnyeong Beach
A tent-style pocha by Gimnyeong Beach. The deep-sea shrimp sashimi was fresh enough, though the tent was hot in midsummer even with air conditioning. Not worth crossing the island for, but great after a swim or for drinks if you stay nearby. More nearby picks are in our Woljeongri Beach food guide.
Area: Gimnyeong, Gujwa-eup. Open in Naver Map. Original review on Revitguide
Sambo Sikdang (삼보식당), Seogwipo
My first galchi guk, a hairtail soup with green vegetables. The broth was spicy yet clean and very refreshing, with a thick, soft piece of galchi. A great choice when braised or grilled galchi feels too heavy. More hairtail spots are in our Jeju galchi guide.
Area: Seogwi-dong, Seogwipo. Open in Naver Map. Original review on Revitguide
Chunsimine (춘심이네), Andeok
Famous for whole grilled galchi. The restaurant is big, with a large parking lot and friendly, organized staff, and watching them debone the long fish at the table is fun. The flesh was mild and not fishy, but for the price the taste itself felt fairly ordinary. Good for families and the show.
Area: Changcheon-ri, Andeok-myeon. Open in Naver Map. Original review on Revitguide
Okmanine Shinhwa World (옥만이네 제주신화월드점), Andeok
An unplanned stop that I remember for the owner, who thanks every table. The seafood galbijjim with octopus was a classic, tender braise without much of a twist. The surprise was the clear, refreshing cod soup on the side.
Area: Sangchang-ri, Andeok-myeon (near Jeju Shinhwa World). Open in Naver Map. Original review on Revitguide
Tips for Eating Jeju Seafood
- Go early. Several of these places close by mid-afternoon or sell out. For example, Daedo Sikdang, Eutteumi, Seonchaehyang and Gongcheonpo Sikdang are best for breakfast or an early lunch.
- Check closing days. They vary a lot: Sundays at Daedo, Mondays at Seonchaehyang, Tuesdays at Manseon and Jocheon Susan, Thursdays at Eutteumi and Gongcheonpo.
- Plan by area. Jeju is large and most of these spots are easiest by car. Pair Sogeumbachi Sunine and Eutteumi with an east-side day, and Manseon Sikdang and Seonchaehyang with Sanbangsan and Moseulpo.
- Use waiting apps. Seonchaehyang uses Tabling. Elsewhere, ask at the door or check Naver Map.
- Ask what is in season. Mulhoe fillings and sashimi change with the catch, so the board on the day matters more than any online menu.
For more on the island, see our guides to Jeju coffee, Korean sundae in Seoul and Jeju and Fritz Coffee in Seongsan, or browse everything in our Jeju section. Back in Seoul, the Noryangjin Fish Market guide shows you how to buy sashimi on the mainland.
Jeju Seafood FAQ
What seafood is Jeju famous for?
Jeju seafood is known for galchi (hairtail), mackerel, abalone, rock octopus and local fish such as jari (damselfish). In this guide, the reviewer’s highlights were mackerel sashimi, flounder sashimi, doenjang mulhoe, rockfish and abalone porridge.
Where can I eat mackerel sashimi in Jeju?
Manseon Sikdang at Hamo port in the southwest is the pick here. The reviewer called it the best mackerel sashimi they had ever eaten, even in summer.
What is Jeju-style mulhoe?
It is a cold raw seafood soup. At Gongcheonpo Sikdang the broth is based on doenjang rather than sweet chili sauce, so it tastes nutty and tangy. The reviewer found it unusual but addictive.
Which Jeju seafood spot is best for breakfast?
Daedo Sikdang in Seogwipo opens in the morning and is busiest at breakfast. Its kimchi bokguk is a classic hangover meal.
Do I need a car to visit these restaurants?
A car or taxi is the easiest way to reach most of these Jeju seafood restaurants, since they are spread around the coast and inland villages. Daedo Sikdang in central Seogwipo is the easiest to reach without one.
We checked prices and hours in November 2026, and they can change. Check Naver Map before you go.