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Seosan Hoegwan (Seosan Seafood House)
A seaside seafood house overlooking the West Sea known for live jjukkumi stir-fried on a hot iron plate and a tidy set of home-style banchan.
ChungnamKorean Cuisine > Seafood Jjim / Seafood Stew (Haemul Jjim / Haemul Tang)
3.7
(11 reviews)Seosan Hoegwan sits facing the wide, open West Sea, a relaxed spot where neat, home-style banchan — miyeokguk (seaweed soup), seasoned namul, kimchi — set the tone before the main course. Their signature dish, jjukkumi bokkeum, is prepared from live webfoot octopus tossed with minari, onion and mushrooms, then piled onto a hot iron plate and cooked in a mild, chili-and-perilla-based sauce that lets the ingredients' natural flavors come through. After you've eaten the octopus, locals always finish by frying rice with the remaining sauce and a sprinkle of seaweed — a simple but essential finale.
Local Tips
- •Signature live jjukkumi cheolpan bokkeum cooked with minari and mushrooms on a sizzling iron plate
- •Casual coastal atmosphere with neat side dishes (miyeokguk, namul, kimchi); reservations and parking available
- •Finish the meal with bokkeumbap — fry rice into the leftover sauce with gim (seaweed) for the best endnote
Menu
(soy-marinated crab — meaty female with roe)15,000 KRW
Gwang-eo Hoe (flatfish sashimi)
Kkotge-tang (large blue crab soup, large)60,000 KRW
(spicy seasoned octopus)40,000 KRW
Wooruk Tang (rockfish soup)60,000 KRW
Jeoneo Gui (grilled gizzard shad)
Jjukkumi Shabu-shabu (webfoot octopus hotpot)60,000 KRW
Jjukkumi Bokkeum (stir-fried webfoot octopus on iron plate)50,000 KRW
Practical Information
- Category
- Korean Cuisine > Seafood Jjim / Seafood Stew (Haemul Jjim / Haemul Tang)
- Address
- Seosan Hoegwan, 320 Seoin-ro, Seomyeon, Seocheon County, South Chungcheong Province
- Operating Hours
- Daily 10:00–20:00
- Phone
- 041-951-7677
- Facilities
- Takeout,Reservations accepted,Parking available
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Glossary
- Cheolpan
- An iron griddle used for quick, high-heat cooking (cheolpan-bokkeum refers to stir-frying on this hot plate).
- Ganjang gejang
- Soy‑marinated raw crab; often made from female crabs whose roe adds a rich, briny texture.
- Nakji tangtangi
- Chopped (and often pounded) small octopus dressed in a spicy-sour sauce — tenderized by pounding and served as a shared cold or room-temperature dish.
