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Jinnam Maeuntang (spicy fish stew specialist)
A no-frills spot near Mungyeong Saejae known for a deeply herbal catfish broth that’s simmered and rested for a full day.
GyeongbukKorean Food > Seafood Stew/Seafood Hotpot
3.8
(11 reviews)A straightforward (spicy fish stew) restaurant near Mungyeong Saejae. Their broth is made from catfish stock simmered with about 10 medicinal herbs — including ginseng, hovenia (heotgae), and danggui — and is intentionally aged for a full day to deepen the flavor.
Local Tips
- •Broth made from catfish and about 10 medicinal herbs (ginseng, heotgae, danggui) for a rich, layered flavor
- •Comfortable, rustic place with parking — convenient for hikers visiting Mungyeong Saejae
- •Try the house Jinnam Maeuntang or the lighter mixed-fish (jabeo) version for a single-person portion
Menu
(Doribaengbaeng) — single serving25,000 KRW
Deungsim Donkatsu (sirloin pork cutlet)10,000 KRW
Maegi (catfish spicy stew, per person)19,000 KRW
(/korean perch spicy stew, per person)35,000 KRW
Jabeo (mixed freshwater fish spicy stew, per person)22,000 KRW
Jinnam (house special spicy fish stew, per person)29,000 KRW
Practical Information
- Category
- Korean Food > Seafood Stew/Seafood Hotpot
- Address
- 210 Jinnam 1-gil, Maseong-myeon, Mungyeong City, Gyeongsangbuk-do
- Operating Hours
- Daily 09:00–00:00
- Phone
- 054-552-8888
- Facilities
- Parking available
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Glossary
- Doribengbeng
- A regional dish of small whole fish, lightly fried and coated in a sweet-spicy sauce — crunchy and communal
- Maeuntang
- Spicy Korean fish stew made with vegetables and gochugaru/gochujang (chili paste), often served bubbling and shared
- Megi
- Catfish, commonly used in Korean spicy stews for its firm texture
- Ssogari
- Also called mandarin fish or Korean perch — prized in freshwater stews for delicate flavor
