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Daeheung Sikdang
A down-to-earth lakeside restaurant known for slow-simmered freshwater made from mixed fish; locals come for the clear, intensely flavored broth and comforting .
ChungnamKorean Food > Seafood Stews & Hotpots
4.0
(17 reviews)A rustic, lakeside spot near Yedang Reservoir specializing in freshwater (spicy fish stew). The kitchen simmers a mix of freshwater fish for 6–7 hours to build a clean, deep broth, then serves it with (rice-and-noodle porridge) and ingredients like perilla leaves, bean sprouts, radish, and mushrooms; leftover broth is used to make a savory fried rice.
Local Tips
- •Slow-simmered freshwater maeuntang using catfish, carp, loach and other local fish
- •Casual, rustic atmosphere by Yedang Reservoir — reservations and parking available
- •Finish with eojuk or have the staff stir-fry the leftover broth into savory fried rice
Menu
Megi (메기매운탕) — Small45,000 KRW
Megi (메기매운탕) — Medium50,000 KRW
Mikkuraji Twigim (미꾸라지튀김, fried loach/mudfish)20,000 KRW
Ppaga (빠가매운탕) — Large55,000 KRW
Ppaga (빠가매운탕) — Small45,000 KRW
Ppaga (빠가매운탕) — Medium50,000 KRW
Saewu Twigim (새우튀김, fried shrimp)20,000 KRW
(어죽, fish porridge)10,000 KRW
Practical Information
- Category
- Korean Food > Seafood Stews & Hotpots
- Address
- 14 Nodong-gil, Daeheung-myeon, Yesan-gun, Chungcheongnam-do
- Operating Hours
- Daily 7:40 PM – 7:00 PM (hours listed may contain a typo; please confirm before visiting)
- Phone
- 041-335-6034
- Facilities
- Takeout,Reservations accepted,Parking available
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Glossary
- Bbaga (빠가 / 빠가사리)
- Local term for a freshwater river fish commonly used in spicy stews; you’ll see it on menus in rural fish restaurants.
- Eojuk
- A hearty porridge made by simmering fish with rice and vegetables; often served to finish a fish meal and soak up the broth.
- Maeuntang
- A spicy Korean fish stew cooked with gochujang/gochugaru, vegetables, and fresh fish — common with river or sea fish.
- Mikkuraji (미꾸라지)
- Loach — a small freshwater fish often deep-fried as a crunchy side or snack in Korea.
