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Hansanseom Sikdang (spicy fish stew specialty)
A Tongyeong seafood stew house known for seasonal fish broths — especially the spring Dodari Ssukguk (flounder & mugwort) and year‑round bollak (rockfish) dishes.
GyeongnamKorean Food > Seafood Stews & Braised Seafood
4.0
(10 reviews)A busy (spicy fish stew) spot where locals come each mealtime for a clear, satisfying broth. The restaurant is known for spicy stews made from seasonal, locally caught fish — in spring their Dodari Ssukguk (flounder with mugwort) is especially popular: a clear, fragrant soup made with plump flounder and fresh ssuk (mugwort). The broth is deep yet refreshing, good with a drink or as a hangover cure. Another year‑round favorite is bollak (rockfish) — try Bollak‑gui (grilled rockfish) with a dip of anchovy fish sauce or the Bollak (spicy rockfish stew) for the fish’s springy texture and nutty flavor.
Local Tips
- •Seasonal fish-focused menu: spring flounder & mugwort soup; winter cod and catfish stews
- •Lively, local crowd at mealtimes — straightforward, no-fuss seafood cooking
- •Tip: ask what’s freshest that day and try Bollak‑gui with a little myeolchi aekjeot (anchovy fish sauce)
Menu
Daegutang (대구탕) — cod soup (winter seasonal)
Dodari Ssukguk (도다리쑥국) — flounder & mugwort clear soup (spring)
Megitang (메기탕) — catfish stew (winter seasonal)
Bollak-gui (뽈락구이) Medium — grilled rockfish50,000 KRW
Bollak-gui (뽈락구이) Large — grilled rockfish60,000 KRW
Bollak-gui (뽈락구이) Small — grilled rockfish40,000 KRW
Bollak (뽈락매운탕) — spicy rockfish stew15,000 KRW
Hwe (생선회) — raw fish / sashimi
Sseombangi (쏨뱅이매운탕) — spicy stew with sseombangi (local fish)15,000 KRW
Jwichi (쥐치매운탕) — spicy spiny filefish stew15,000 KRW
Practical Information
- Category
- Korean Food > Seafood Stews & Braised Seafood
- Address
- 58 Jeongdong 4-gil, Tongyeong, Gyeongsangnam-do
- Operating Hours
- Daily 06:30–20:30
- Phone
- 055-642-8021
- Facilities
- Reservations available,Parking: none
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Glossary
- Maeuntang
- A spicy Korean fish stew made with various seasonal fish, vegetables, and chili; often shared at the table.
- Saengseonhoe
- Fresh raw fish (Korean-style sashimi), typically served with spicy dipping sauces and side dishes.
- Ssuk (mugwort)
- A fragrant wild herb used in Korean soups (ssukguk) for a slightly bitter, aromatic note—common in spring dishes.
