Flatfish sashimi restaurant in Seo, Daegu: Hanjan Meokgo Gajami

I had chamgajami (yellowfin sole) sashimi at Hanjan Meokgo Gajami (한잔먹고 가자미) in Pyeongni-dong, Seo-gu, Daegu. My wife and I ordered the medium size, and we were very full. I’ll go through everything from the vegetables and side dishes served with the sashimi to the spicy fish stew at the end.

Where is Hanjan Meokgo Gajami, and does it have meal options?

The address is 29 Tonghak-ro 39-gil, 1st floor, Seo-gu, Daegu, South Korea. The original post listed its hours as 11:30–23:00. There were chamgajami in the fish tank in front of the restaurant, and they took one out and prepared it as sashimi once an order came in.

A sign at the entrance introduced meal options such as mulhoe (cold raw-fish soup), hoe-deopbap (rice topped with raw fish), and a flatfish set meal. It looked suitable both for drinks with sashimi and for stopping by for lunch or dinner.

There was also a Chuseok event underway during my visit.

What are the dining room and kitchen like?

The interior had neat wooden tables and chairs. The open kitchen let me see the ordered sashimi and other dishes being prepared.

One wall displayed the main menu items and the origins of the ingredients. According to the notice, most were domestic.

The dates ingredients were used were also written down, so I could check information on ingredient management.

How was the medium chamgajami sashimi for two?

The menu posted on the wall focused on flatfish, flounder, and sea snail. We ordered the medium chamgajami sashimi.

The accompaniments and side dishes were set out before the sashimi arrived. They looked fresh, and there was ssamjang, chojang (vinegared red chili paste), and soybean powder for mixing with the vegetables.

The chamgajami sashimi arrived about 15 minutes after we ordered. The medium size left the two of us very full, so I thought the small size might also have worked for us. However, I did not order the small size myself.

Once the sashimi and accompaniments were laid out, the table was full. I took photos of the whole spread and closer views.

What did I eat with the chamgajami sashimi?

Of the accompaniments, the soy-marinated crab stayed with me. It was full of meat, so I was glad it came as a side dish.

I mixed cabbage, lettuce, perilla leaves, and onion generously with chojang and soybean powder, then ate it with the sashimi. It was a good match for the chamgajami sashimi. I also enjoyed making ssam (leaf wraps) with lettuce and perilla leaves, sashimi, chili peppers, and garlic.

How were the complimentary item and final spicy fish stew?

They served mulhoe as the complimentary item that day. I was told a complimentary dish is always served, but the item changes daily. I was happy that it happened to be mulhoe, which I like.

At the end, we ordered rice and maeuntang (spicy fish stew). The stew was ₩2,000 at the time. It had plenty of radish and vegetables, and its broth was deep and pleasantly spicy, making it a good way to finish the meal.

I also remember the owner’s kind service. We alternated between eating the chamgajami sashimi with vegetables and in wraps, and enjoyed the range of accompaniments as well.