Yeongjong seafood stew restaurant in Incheon, mild cuttlefish: 300°C

After a night at a pension in Eulwangni, Yeongjong, we stopped at 300°C Seafood Galbi Main Branch, famous as a go-to restaurant near Inspire. We were just looking for lunch, but the stew turned out to be cleanly spicy and delicious.

Where is 300°C Seafood Galbi Main Branch, and is there parking?

I'd driven past this place a lot while cruising around Yeongjong, so even though it was my first visit, it felt oddly familiar.

Parking was available both in front of and behind the building. We arrived first, but by the time we left, this lot was completely full.

There's a waitlist sign-up sheet, so I guess there's a wait during peak hours...

Even with enough people to cause a wait, the food seemed to come out fast — it felt like the kind of Inspire-area restaurant that stir-fries everything quickly over high heat. Of course we were the first table, but the speed still seemed impressive.

Ordering cuttlefish seafood stew instead of a set: side dishes and the self-bar

I thought about ordering a set menu, but after overeating all day the day before, I decided on the cuttlefish seafood stew instead.

The basic side dishes came out first.

• Bean sprouts and muk (jelly)
• Baek-kimchi (white kimchi), seaweed stem, pickled radish
• Rice and seaweed soup

The seaweed soup was on the salty side, but that's exactly my style. It's great for a spoonful when your throat catches while eating the stew~

Anything running low, including the muk and seaweed soup, can be refilled at the self-bar. I was happy the muk was refillable, but honestly I never got around to refilling it — too busy with the stew.

Cuttlefish seafood stew for 20,000 won — smoky flavor and how hot the mild level really is

Cuttlefish seafood stew — ₩20,000 × 3 servings. The moment we ordered, I could hear something being stir-fried furiously in the kitchen, almost like Chinese-style wok cooking. It sounded like it was being tossed hard and fast over high heat, and sure enough the bean sprouts and scallions had a faint charred, smoky flavor — not an artificial smoke taste, but one that made everything taste even better.

The cuttlefish was piled right on top — this really is a well-known Inspire-area spot. Since I'd had cuttlefish at a shellfish grill place the night before and loved it, this one looked even more appetizing.

There was tteok (rice cake) in there too. Of course rice cake goes well with seafood stew — chewy wheat tteok. With sauce this good, it couldn't be bad. You can choose your spice level, and we went with mild (about Shin Ramyun spicy). But even the mild level was surprisingly hot — my parents were sweating a bit while eating. Still, the sauce was spicy, tangy, and delicious.

Roe and soft roe in a sauce with no starchy thickness

There was a huge amount of roe and guts in there. Everything felt very fresh — the roe was firm and popping, the guts were soft. The spicy, tangy sauce was just right, seasoned so well that we didn't even need to dip it in soy sauce. And I appreciated that it wasn't heavy with starch — no greasy, clingy texture.

Such chewy, springy cuttlefish — cuttlefish is just on a different level from regular squid.

Since the sauce was so good, we stirred everything well with a big spoon to coat it evenly.

The guts were genuinely delicious — I'd recommend this as a top spot for seafood stew near Eulwangni. The portion was more generous than I expected, and it made me think I'd rather have cuttlefish seafood stew than monkfish stew.

My mom, loving the spicy tangy sauce, of course mixed it into her rice. She even asked if there was any seaweed to add — quite the food expert, haha.

Cuttlefish with delicious sauce — pure happiness,,

The tastiest way to eat it: wrapped in pickled radish

The best way to eat this is wrapped in pickled radish (ssammu). Put some bean sprouts and scallion on the radish, add whatever seafood you grab, and it's genuinely amazing. The spicy sauce paired with sweet, crunchy radish gives a clean, refreshing finish. Putting hot cuttlefish stew on cold radish also made for a nice contrast in temperature.

I pushed the idea hard, and my parents kept wrapping bites in the radish too. Once you try it wrapped, you can't stop.

I understand now why 300°C Seafood Galbi is such a popular Inspire-area restaurant. This actually made me curious about Inspire itself, which I've still never visited,,

The flavors were clean and good, so this seems like a solid pick if you're looking for a Korean restaurant in Yeongjong.

We kept saying we were full, we were full, and still cleaned the plate at this popular Inspire-area spot.

If you're craving a spicy seafood stew, I'd recommend 300°C Seafood Galbi near Inspire. Just keep in mind that even the mild spice level is surprisingly hot~!