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Myeonghee-ne Eumsikjeom
A regional Jangheung eatery known for jangheung — the local trio of hanwoo, shiitake and pen-shell scallop — and its distinctive doenjang , often seen on Korean TV.
JeonnamKorean Food > Ribeye / Beef Ribs / Brisket
3.8
(15 reviews)A Jangheung specialty restaurant famous for jangheung — the local combination of Jangheung hanwoo, shiitake mushrooms and pen-shell scallops — and a popular doenjang . A regional favorite that has been featured on several Korean TV programs.
Local Tips
- •Signature: Jangheung samhap — grilled local Hanwoo with shiitake and pen-shell scallops
- •Casual, locally loved spot popular with visitors after TV exposure — good for shared hotpots
- •No parking on site; order samhap or doenjang mulhoe in the correct size for your group
Menu
Tteokguk ( seaweed and rice-cake soup)9,000 KRW
Tang ( seaweed soup)9,000 KRW
Bibimbap (clam bibimbap)13,000 KRW
Hoe-muchim — Medium (seasoned raw clam salad)40,000 KRW
Hoe-muchim — Large (seasoned raw clam salad)50,000 KRW
Somori Gomtang (beef head soup)9,000 KRW
Yukhoe Bibimbap (raw beef bibimbap)13,000 KRW
Jangheung Jeongol — Large (Jangheung hotpot)55,000 KRW
Jangheung Jeongol — Medium (Jangheung hotpot)45,000 KRW
Jeonbok Doenjang Ttukbaegi (abalone soybean-paste stew in earthenware)12,000 KRW
Jjangttungeo Tang (goby fish soup)13,000 KRW
Hanwoo Bibimbap (stone-pot bibimbap with Korean beef)10,000 KRW
Hanwoo Doenjang — Large (cold doenjang-based broth with Hanwoo)55,000 KRW
Hanwoo Doenjang — Small (cold doenjang-based broth with Hanwoo)35,000 KRW
Hanwoo Doenjang — Medium (cold doenjang-based broth with Hanwoo)45,000 KRW
Practical Information
- Category
- Korean Food > Ribeye / Beef Ribs / Brisket
- Address
- 3-6 Toyo Sijang 2-gil, Jangheung-eup, Jangheung-gun, Jeollanam-do
- Operating Hours
- Daily 09:00 ~ 21:00
- Phone
- 061-862-3369
- Website
- Visit Website →
- Facilities
- Takeout,No parking
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Glossary
- Bajirak
- Clams — a common coastal ingredient; used here in bibimbap and spicy sashimi-style salads (hwae-muchim).
- Dolsot
- A heated stone pot used for bibimbap that crisps the rice at the edges and keeps the dish sizzling.
- Maesaengi
- A delicate winter seaweed (thin green algae) prized in southern Korea for its silky texture and used in soups and stews.
- Mulhoe
- Cold raw seafood or beef served in a chilled, often tangy broth — refreshing in summer and a local specialty when paired with doenjang (soybean paste) here.
- Samhap
- A regional concept meaning a harmonious trio of local ingredients — in Jangheung it refers to a locally styled three-combo hotpot showcasing area specialties.
