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Suhee Sikdang (Jeju local seafood)
A tidy two-story Seogwipo spot serving Jeju-style seafood stews and braised fish; locals come for hearty and seasonal sea urchin dishes.
Jeju IslandKorean Food > Seafood Restaurant
2.8
(8 reviews)A clean, two-story restaurant in Seogwipo specializing in Jeju-style seafood and homey stews. Suhee is best known for its earthen-pot stews () and braised dishes (jorim); the clear, refreshing seafood is a popular hangover cure. Off-menu seasonal highlights include a delicate sea urchin mulhoe (cold raw seafood soup) when in season.
Local Tips
- •Known for rich earthen-pot stews (haemul ttukbaegi) and braised galchi (hairtail)
- •Casual, two-floor setting — comfortable for family meals and groups
- •Ask about seasonal seongge mulhoe (sea urchin cold dish) — it’s off-menu but often available
Menu
-guk (hairtail fish soup)17,000 KRW
-jorim (braised hairtail) — Large90,000 KRW
-jorim (braised hairtail) — Small55,000 KRW
miyukguk (sea urchin & seaweed soup)20,000 KRW
Jeonbok (abalone hot pot)17,000 KRW
Practical Information
- Category
- Korean Food > Seafood Restaurant
- Address
- Taepyeong-ro 377, Seogwipo City, Jeju Special Self-Governing Province
- Operating Hours
- Weekdays 08:00 ~ 21:00
- Phone
- 064-762-0777
- Facilities
- Reservations available
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Glossary
- Galchi
- Cutlassfish — a long, silvery fish common around Jeju, often braised (jorim) or served in soup (guk)
- Seongge
- Sea urchin — prized for its briny roe; commonly paired with miyeok (seaweed) in soups on Jeju
- Ttukbaegi
- An earthenware pot used to serve and keep stews and hot pots piping hot at the table
