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Geujip Sogari (그집쏘가리) — Sogari House
A Danyang riverside restaurant known for sogari (freshwater perch) dishes and hearty — ranked among Korea's notable spicy-fish stew places. Locals come for fresh domestic fish, comforting broths, and simple riverside hospitality.
ChungbukKorean Food > Seafood Stews/Hotpots
4.7
(7 reviews)A Danyang specialty spot famous as one of the country's five notable (spicy fish stew) restaurants. Danyang, beside the Namhan River, is known for its sogari (freshwater perch) — the restaurant uses only domestic fish for stews and sashimi with a firm yet tender texture.
Local Tips
- •Famous for Danyang sogari maeuntang and fresh sogari sashimi made from domestic fish
- •Casual, local atmosphere popular after fishing or walks along the Namhan River
- •Reserve ahead on busy nights; parking and takeout are available
Menu
Danyang Sogari Hoe (sogari sashimi, 1kg)200,000 KRW
Danyang Olgengi Muchim (Small) — seasoned river snails30,000 KRW
Danyang Sogari (Small) — spicy freshwater-perch stew80,000 KRW
Danyang Olgengi — river-snail hangover soup13,000 KRW
Megi (Small) — spicy catfish stew60,000 KRW
Bbagasari (Small) — spicy small-catfish stew70,000 KRW
Gui — grilled wild deodeok (mountain root)20,000 KRW
Sogari (Medium) — spicy perch stew110,000 KRW
Sogari (Large)130,000 KRW
Sogari (Extra Large)150,000 KRW
Olgengi (Small) — river-snail hotpot50,000 KRW
Olgengi — scallion pancake with river snails20,000 KRW
Jayeonsan Minmul Jangeo (Wild freshwater eel, 1kg)300,000 KRW
Jabgogi (Small) — mixed-catch spicy fish stew60,000 KRW
Chambungeo Jorim — braised wild crucian carp70,000 KRW
Extra Twigim (fried items)5,000 KRW
Practical Information
- Category
- Korean Food > Seafood Stews/Hotpots
- Address
- 1st Floor, 97 Subyeon-ro, Danyang-eup, Danyang-gun, North Chungcheong Province
- Operating Hours
- Daily 08:00–21:00
- Phone
- 0507-1412-2111
- Website
- Visit Website →
- Facilities
- Takeout,Reservations available,Parking available
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Glossary
- Haejangguk
- A hearty 'hangover' soup—rich and restorative, made with meat or seafood and vegetables.
- Hoe (회)
- Raw sliced fish (Korean-style sashimi), usually dipped in chili paste or soy-vinegar sauce.
- Jeongol
- A communal hot pot cooked at the table, loaded with fish, vegetables, and broth.
- Maeuntang
- A spicy fish stew made with vegetables and chili paste—robust, warming, and commonly shared.
- Olgaengi
- Freshwater snails common in Chungbuk cuisine, served in salads, soups, or hot pots.
- Pajeon
- A savory scallion pancake; often served with seafood or other mix-ins as a shared side.
- Sandeodeok
- A wild mountain root (deodeok) with an earthy, slightly bitter flavor, often grilled or served as a side.
- Ssogari
- Korean perch (Siniperca scherzeri), a prized freshwater fish with firm, sweet flesh; often eaten raw (hoe) or in spicy stew (maeuntang).
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