Yehyang Hanjeongsik Restaurant
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| Location |
Mokpo city
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862,Sang-dong, Mokpo city |
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| Capacity |
120
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Tel |
82-61-285-6900
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Specialty |
Korean full course meal
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Experience the true taste of southern Korean traditional food! The seafood, a fundamental ingredient of Korean dishes, is as fresh as can be, caught and shipped directly from western coast of Mokpo.
Amongst the more famous Korean dishes, the thin-tentacle octopus and Hongtak Samhap(skate, boiled pork, and kimchi) prove to be the best here. The naturally cool skate, warm Makgulli, rich pork, and spicy kimchi, complement each other to make a great taste.
These traditional dishes remind people of days gone by in Jeollanam-do.
The restaurant also has numerous rooms of different sizes suitable for different groups and parties.
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Cheonghae ilsik Seafood
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| Location |
SoonChun city
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2-11,Deogwol-dong, Suncheon city |
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| Capacity |
400
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Tel |
82-61-742-1717
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| CEO |
Kim Eun-suk
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Specialty |
Japanese and Korean dishes
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Cheonghaeilsik serves an exquisite blend of Korean and Japanese traditional dishes. Located at the foot of the Suncheon Bay reed fields, Cheonghaeilsik is famous for its dishes which preserve the taste of nature. Cleanliness, friendly service, and excellent chefs combine to allure even the most selective diners.
Cheonghaeilsik specializes in pickled, fermented, and soy sauce-based food, using freshly caught sea food prepared in a style which fuses the strong points of Korean and Japanese cuisines. When dining in Cheonghaeilsik, one thing to note is the china in which food is served, which is manufactured specifically for Cheonghaeilsik’s exclusive use
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Hongeo ilbeonji Seafood
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| Location |
Naju city
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252-7,Yeongsan-dong, Naju city |
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| Capacity |
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Tel |
82-61-332-7444
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| CEO |
An Deok-hyeon
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Specialty |
kate triple combination, skate sashimi
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Hongeo ilbeonji, located in Youngsanpo,Naju city, is the first restaurant there to specialize exclusively in skate. The chief chef boasts dishes that he has refined over 17 years. Skate samhap is merely one example. Various other dishes such as seasoned skate, deep-fried skate, and pan-fried skate are among the chef’s specialties. Hongtak is a dish where the piquant taste of skate and Makgulli magically combine to create wonders. Skate Eh soup combines the first buds of barley from early spring, stuffed into the innards of skate to create an exquisite taste. Of course, more common ways of eating skate, such as sashimi, roasted, smothered skates are also popular.
The dishes served are nothing short of artworks, as they should be, for each are masterpieces of the skate master chef.
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Samdae Gwangyang Bulgogi Restaurant
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| Location |
Gwangyanggun
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959-11,Chilseong-ri, Gwangyang-eup, Gwan |
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| Capacity |
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Tel |
82-61-762-9250
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| CEO |
Lee Hyeong-jung
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Specialty |
Charcoal grilled barbecue
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At Samdae Bulgogi, we insist that all grilled beef be grilled over the finest natural bamboo charcoal from Baekwoon Mountain in the traditional Gwangyang method. All the meat used are finely and meticulously minced sirloin with all sinews and fats removed.
In Gwangyang, there are many bulgogi restaurants boasting fine dishes and taste. Among them, Samdae Bulgogi stands out as the restaurant whose knowhow has been passed on for three generations, as the name suggests.
As we maintain the tradition of grilling beef over hardwood charcoal, the meat grills quickly, preventing the beef stock from leaving the beef. The pleasantly vague scent of bamboo can be considered as a bonus added on to the already near-perfect grilled sirloin.
Kimchi Stew and Korean Miso Stew cooked over the charcoal after the grilling is another delicacy to enjoy.
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Bangmulgwan Apjip Restaurant
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| Location |
Dangyanggun
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670-13,Baekdong-ri, Damyang-eup, Damyang |
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| Capacity |
250
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Tel |
82-61-381-1990
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| CEO |
Lee Su-geum
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Specialty |
Bamboo Rice
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Famous for healthy rice cooked in bamboo stalks, Bangmul gwanapjip('House in front of the Museum') is an exquisite restaurant that wins lots of points for atmosphere, taste, and price.
Bamboo is known to cleanse the body through eradicating accumulated toxin, and the calcium, potassium, and magnesium present in bamboo makes it healthy to eat... The popular bamboo rice was created to incorporate such health benefits of bamboo. It is prepared in bamboo stalks that are more than 2 years old and 10cm in diameter. The rice is prepared with 13 other minor grains, such as African millet, and cooked in water extracted from bamboo shoots.
Moreover, the Korean traditional antiques and housing style compliment meals prepared with absolute devotion.
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Halmae Doenjangguk Jip Restaurant
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| Location |
Guryegun
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895-5,Tapjeong-ri, Sandong-myeon, Gurye |
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| Capacity |
100
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Tel |
82-61-783-6931
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| CEO |
So Mi-suk
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Specialty |
Korean traditional miso soup and mushroom bibimbop
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Located at the front gate of the Jiri Mountain hot spring complex, Grandma’s Korean Traditional miso stew has been named as the ‘house of taste’ by the Gurye district. The taste of Korean traditional miso stew has remained unchanged throughout the ages—excellent, just as it was years ago. The flavor of home is ever present in everything served, reminding one mother’s devotion. Such can only be achieved through meticulous selection of ingredients—not so common these days.
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Pyeonghwa Restaurant
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| Location |
Goheunggun
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209,Okha-ri, Goheung-eup, Goheung county |
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| Capacity |
80
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Tel |
82-61-835-2358
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| CEO |
Jeong Ae-sun
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Specialty |
Korean full course meal
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Pyeonghwa sikdang (‘Peace Restaurant’) is otherwise known as the pride of Goheung’s taste itself. Numerous different sashimi served according to season occupy the center of the table surrounded by octopus cooked in Chinese radish broth, fiery fish stew, boiled pork, fully fermented Kimchi, grilled scabbard fish, spicy pickled king crab, ribs seasoned with garlic, and seasoned bamboo shoot. Including all the other side dishes served alongside the abovementioned dishes, the number goes way over 30.
Even though the table is absolutely filled with delicacies, it costs merely 10,000won per person.
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Nokchameogin Dwaeji Sigyuk Restaurant
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| Location |
Bosunggun
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341-8,Boseong-ri, Boseong-eup, Boseong c |
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| Capacity |
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Tel |
82-61-853-3399
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| CEO |
Yang Sun-im
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Specialty |
Green pork
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Pork from animals raised on green tea has low levels of cholesterol compared with other porks. Green tea-pork has finally attained the qualification of IOAS.
It would not be an overstatement to say that the fat layer of the pork reflects the overall quality of the pork itself. The green tea-pork’s fat layer is pleasantly hard yet savory, and even after the pork has cooled a little, the meat remains soft—a quality unseen by any other pork.
A popular restaurant for those who wish to dine in a well-being manner, Nokcha meogin dwaeji sigyuk sikdang('Green Tea-Pork Restaurant') invites you to start eating healthy there.
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Dalmaji Heukdubu Restaurant
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| Location |
Hwasoongun
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480,Cheondoek-ri, Dong-myeon, Hwasun cou |
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| Capacity |
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Tel |
82-61-375-8465
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| CEO |
Yang Deok-seung
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Specialty |
Black tofu
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While the interest in black beans is rising, there is a place focused on the powers of black bean in Korea—Dalmaji heukdubu('First Moon Black Tofu'), where the first black-bean tofu was born in korea. Although the black soy beans are processed through machines, the tofu itself maintains the taste of having been processed through traditional grinding stones.
Starting from black tofu mushroom casserole, soft tofu pot stew, tofu kimchi pot stew, and bean-extract noodles, First Dalmaji heukdubu’s menu is saturated with mouthwatering courses. The interior also adds to the excellent taste.
On weekdays, black tofu is sold for takeout.
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Sin Nogwongwan Restaurant
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| Location |
Jangheunggun
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710-10,Geonsan-ri, Jangheung-eup, Janghe |
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| Capacity |
500
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Tel |
82-61-863-6622
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| CEO |
Choe Sun-nim
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Specialty |
Korean full course meal
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Located in front of the rear gate of Jangheung county office is Sinnogwon gwan('New Green Restaurant') specializing in Korean full-course meal. New Green prides itself on the fact that it is able to fill the table, quite literally, with more than 40 dishes whose ingredients are delivered directly from the fishery. Thanks to the variety and freshness of the meal, Sinnogwongwan is bustling with tourists' reservations.
As a person who has been cooking Korean full-course meals, the chief chef’s love for food is outstanding. Delicious and plentiful, according to the chef, is the very spirit of southern-Korean's benevolent heart.
At Sinnogwongwan, guests can enjoy fresh red shellfish that cannot be found elsewhere, and the yellow corvina served after the main course is a delicacy.
There are 500 seats over two floors, making Sinnogwongwan perfect for big parties of guests
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