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Budu Sikdang (Budu Sikdang - Harbor Seafood Restaurant)
A long-running, family-run seafood spot in Hamo known for seasonal in spring and rich yellowtail sashimi the rest of the year.
Jeju IslandKorean Food > Seafood Stew / Braised Seafood
4.1
(46 reviews)Located in Hamo, Budu Sikdang is a multi-generational, family-run seafood restaurant that has kept its flavors for 44 years. From mid-March to early July the seasonal jari (cold raw fish dish) is the house favorite; for the rest of the year yellowtail () sashimi takes center stage. Thick-cut yellowtail sashimi is silky and nutty, with the belly slices delivering concentrated richness — locals prefer dipping it in chojang (spicy vinegar sauce) and wrapping it in lettuce with garlic and chili. The lighter yellowtail soup ( jiri) is refreshing and you can add ramyeon noodles if you like.
Local Tips
- •Seasonal highlight: mid-March to early July try jari mulhoe (cold raw-fish salad); outside that, order yellowtail (bangeo) sashimi.
- •Casual, local atmosphere with parking and reservations available — open daily 08:30–21:00.
- •Tip: ask for belly cuts of yellowtail, dip in chojang and wrap with lettuce; try the bangeo jiri (yellowtail soup) and add ramyeon if you want a heartier finish.
Menu
45-nyeon Wonjo Godeungeohoe SET (45-Year Original Mackerel Sashimi Set)60,000 KRW
45-nyeon Jeontong Jecheol (45-Year Traditional Seasonal , takeout available)15,000 KRW
Gapado Set (2-person, takeout available)60,000 KRW
Gui (Grilled Cutlassfish / Hairtail)40,000 KRW
Gui + Special (Grilled cutlassfish + yellowtail sashimi special)75,000 KRW
-guk (Cutlassfish soup)15,000 KRW
Jorim + Special (Braised cutlassfish + yellowtail sashimi special)60,000 KRW
Godeungeo Gui (Grilled Mackerel)13,000 KRW
Godeungeo Jorim (Large) (Braised mackerel, large)45,000 KRW
Daebangeo (2-person) (Large yellowtail sashimi for 2)60,000 KRW
Marado Set (2-person, takeout available)70,000 KRW
Maeuntang (Spicy fish stew)15,000 KRW
(2-person) (Yellowtail sashimi for 2)50,000 KRW
Miyeok-guk (Sea snail + seaweed soup)10,000 KRW
Budu Sikdang Seasonal Modeumhoe (Seasonal assorted sashimi)65,000 KRW
Saengseon Naejang-tang (Fish innards soup)15,000 KRW
Miyeok-guk (Sea urchin seaweed soup — limited)10,000 KRW
Okdom Gui (Grilled Tilefish)35,000 KRW
Wang Gui (Large grilled cutlassfish)80,000 KRW
Ureok Jorim (Small) (Braised rockfish, small)40,000 KRW
Eungalchi Jorim (Large) (Braised silver cutlassfish, large)85,000 KRW
Eungalchi Jorim (Small)65,000 KRW
Ieodo Godeungeo Special (Ieodo mackerel special)60,000 KRW
Jaridom Gui (Grilled jari bream)20,000 KRW
Jwichi Jorim (Large) (Braised filefish, large)60,000 KRW
Jwichi Tang (Large) (Filefish soup, large)60,000 KRW
Teukdae (2-person) (Extra-large yellowtail sashimi for 2)80,000 KRW
Teukdae / Daebangeo / (takeout available)
Hanchi (Cuttlefish )15,000 KRW
-poktan Hwe-deopbap + Mini (Sashimi 'bomb' rice bowl + mini )15,000 KRW
Hiras (Small) (Hiras — grilled amberjack/seriola, small)50,000 KRW
Practical Information
- Category
- Korean Food > Seafood Stew / Braised Seafood
- Address
- 62 Hamohanggu-ro, Daejeong-eup, Seogwipo, Jeju Special Self-Governing Province
- Operating Hours
- Daily 08:30–21:00
- Phone
- 0507-1422-1240
- Facilities
- Reservation available,Parking available
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Glossary
- Bangeo
- Amberjack/yellowtail used for sashimi (bangeo‑hoe) — a common, meaty fish on Jeju menus.
- Bomal
- A Jeju specialty sea snail (whelk) often served in soup with seaweed (bomal miyeokguk).
- Galchi
- Cutlassfish — a long, silver fish prized on Jeju; commonly served grilled (gui) or braised (jorim).
- Hoe
- Korean term for raw fish/sashimi (not to be confused with cooked dishes).
- Mulhoe
- A cold, often spicy raw‑fish dish served in chilled broth with vegetables and ice — very popular in coastal Korea, especially in summer.
- Seongge
- Sea urchin — often served in small‑quantity dishes and can be a limited daily item.
