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Uri Sikdang (local seafood & ssambap)
A Namhae coastal spot known for anchovy and cutlassfish dishes—from raw and spicy seasoned sashimi to —popular with both locals and visitors.
GyeongnamKorean Food > Bibimbap / Dolsotbap / Ssambap
3.7
(25 reviews)A Namhae restaurant specializing in the region's seafood: anchovy and cutlassfish served as sashimi, spicy seasoned sashimi (), and (rice wrapped in greens). Popular with both locals and tourists and frequently featured on TV, it offers deep, distinctive flavors rooted in local ingredients.
Local Tips
- •Specializes in Namhae seafood: anchovy (myeolchi) and cutlassfish (galchi) served multiple ways
- •Casual, locally favored restaurant often featured on Korean TV—expect steady traffic during meal times
- •Try the myeolchi ssambap or a hoe-muchim for bold, local flavors; parking is available
Menu
-gui (grilled cutlassfish)25,000 KRW
-jjigae (cutlassfish stew)20,000 KRW
(spicy seasoned cutlassfish sashimi)
-gui (grilled anchovies)20,000 KRW
(anchovy with rice wrapped in greens)13,000 KRW
(seasoned anchovy sashimi) (L/M/S)
Practical Information
- Category
- Korean Food > Bibimbap / Dolsotbap / Ssambap
- Address
- 7, Dongbu-daero 1876beon-gil, Samdong-myeon, Namhae-gun, South Gyeongsang Province, South Korea
- Operating Hours
- Daily 08:00–20:00
- Phone
- 055-867-0074
- Facilities
- Parking available
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Glossary
- Galchi
- Cutlassfish — a long, silver coastal fish popular in southern Korea; served grilled, stewed, or as a spicy raw salad.
- Hoe-muchim
- Spicy seasoned raw fish salad — thinly sliced sashimi mixed with chili paste, vinegar, and vegetables for a bright, tangy flavor.
- Myeolchi
- Anchovy — small coastal fish used whole grilled, dried, or in seasoned raw salads; here often paired with rice.
- Ssambap
- Rice wrapped in leafy greens (ssam) — eat by placing rice and a piece of fish or banchan on a leaf and folding it up.
