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Hongane
A seasonal hanjeongsik in Gwangju where the daily-changing menu highlights the freshest local seafood and homestyle banchan — call ahead to check the day’s offerings and reserve.
GwangjuKorean cuisine > Hanjeongsik (traditional Korean set meal)
3.5
(15 reviews)Hongane serves only seasonal, locally sourced hanjeongsik-style meals, so the menu changes daily — call ahead to confirm that day’s offerings and make a reservation. Main dishes rotate through coastal and regional favorites like samhap (seafood-meat-vegetable trio), saengtae-tang (spicy pollack soup), jori maeuntang (spicy braised croaker), maesaengi (spring seaweed), bori-gulbi (barley-dried croaker), jeoneo (gizzard shad), (live octopus), as well as abalone and grilled shellfish. The homemade banchan — ssam vegetables, assorted namul, kodari jorim (braised dried pollock), roasted gim (seaweed), and aged kimchi — are simple but memorable, which is why locals return.
Local Tips
- •Daily-changing set meals centered on seasonal seafood and regional produce
- •Homey, local-favorite atmosphere; reservations recommended and parking on site
- •Call before you go to ask about today’s specials — try samhap or bori-gulbi when available
Menu
Dom sashimi (domsashimi, sea bream sashimi)80,000 KRW
Byeong-eo (byeong-eo, butterfish/pomfret)65,000 KRW
Bori-gulbi (bori-gulbi, barley-dried croaker set)27,000 KRW
(, live octopus)80,000 KRW
Jeonbok (jeonbok, abalone)80,000 KRW
Kijogae gui (kijogae-gui, grilled pen shell)65,000 KRW
Tangtangi (tangtangi, Jeolla-style raw fish and vegetable plate)80,000 KRW
Heuksan hongo (heuksan hongo, fermented skate from Heuksan Island)120,000 KRW
Practical Information
- Category
- Korean cuisine > Hanjeongsik (traditional Korean set meal)
- Address
- 7 Mareukbokgaero 150beon-gil, Seo District, Gwangju
- Operating Hours
- Hours vary; call ahead to confirm the daily menu and opening times
- Phone
- 062-384-9401
- Facilities
- Reservations accepted,Parking available
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Glossary
- Borigulbi
- Yellow corvina that has been lightly salted and sun-dried on barley — a salty, savory preserved fish prized in Jeolla cuisine.
- Heuksan hong-eo
- Fermented skate from Heuksan Island with a very strong, ammonia-like aroma and sharp taste; an acquired flavor often eaten with kimchi and soju.
- Sannakji
- Small live octopus served freshly cut; pieces may still move on the plate — a chewy, briny experience often enjoyed with sesame oil and salt.
- Ttangtangi
- A regional raw-fish dish where sliced or chopped fish is tossed in a simple seasoning — textural and often served for sharing.
