Grilled fish restaurant in Suseong, Daegu: Geumdeungeo

I visited Geumdeungeo Deulanguil Main Branch (금등어 들안길 본점) because I wanted a full meal of grilled fish and assorted side dishes. That day, I ordered two portions of stone-oven grilled mackerel and added cockle muchim (seasoned cockles). Alternating the mild, nutty mackerel with the spicy, tangy cockle muchim made for a satisfying meal.

Where is Geumdeungeo Deulanguil Main Branch, and how does parking work?

The restaurant is on the second floor of the building at 57 Deulan-ro, Suseong-gu, Daegu. Its large sign on the exterior made it easy to find, even on my first visit. About 10 cars can park on the building's first floor; when it is full, a parking attendant can direct you to the tower parking lot.

Is it suitable for family meals or larger groups?

Inside, I noticed wood-toned tables and warm lighting. The high ceiling and large windows made the space feel open, and its neat layout made it comfortable for a meal. There are also group tables and private rooms.

There were quite a few diners when I visited. Seeing families and larger groups eating together, I felt it would suit a family outing or group meal.

How is the stone-oven mackerel cooked, and was there a wait?

One cooking area was arranged so that I could see the stone oven through glass. Cooking began after I ordered, so there was a short wait, but I thought it was worthwhile to eat the freshly grilled fish warm.

According to the restaurant's information, its signature dish is nuruk-aged stone-oven mackerel, baked in a 450-degree stone oven. It also states that its nuruk salt uses naturally harvested sea salt from New Zealand.

What were the prices and side dishes for my order?

There was a corner of handmade side dishes on one side of the restaurant. They were neatly prepared, making it easy to choose according to my taste.

The stone-oven grilled mackerel cost ₩19,000 per serving, and I ordered two servings. I added the cockle muchim for ₩9,000.

After I ordered, side dishes that paired well with grilled fish were brought out one by one. It was a full table setting with several side dishes.

The rice was good, and the soup served alongside it was mild.

What did the stone-oven grilled mackerel actually taste like?

The mackerel arrived on a plate with a nicely browned exterior. When I separated the flesh with my chopsticks, the inside was moist and tender.

It had mackerel's characteristic nutty flavor, and the exterior was simply cooked and tasty too.

I dipped the mackerel flesh in nuruk salt, placed it over warm rice, and ate it with the handmade side dishes. Its savory, nutty flavor went well with the rice.

Did the cockle muchim pair well with the grilled mackerel?

The cockle muchim contained plenty of cockles in red seasoning, topped with sesame seeds. Shredded cucumber and perilla leaves added a crisp texture and fragrance.

The seasoning was spicy and sweet with a tangy note, while the cockles were pleasantly chewy. Having it between bites of the mild, nutty grilled mackerel changed up the flavors, and I was glad I ordered both. I alternated mackerel and cockle muchim over rice, adding the side dishes for a filling meal.

After the meal, cold and hot coffee were also available. There was a wait after ordering, but on a day when I wanted warm grilled fish with side dishes, I felt it would be a decent place to come with family.