Jukdo Market sashimi takeout platter in Pohang: Gallilli Daegae

I took a trip to Pohang to blow off some stress. It was a spontaneous getaway with zero planning, but I ate well and had a genuinely happy trip. Going to the market meant there was so much good food around. Let me start with the Jukdo Market spot I really enjoyed eating at.

Gallilli Daegae Hoe Sikdang hours and location at Jukdo Market

Gallilli Daegae Hoe Sikdang is at 35 Jukdo Sijang-gil, Buk-gu, Pohang-si, Gyeongsangbuk-do. It's open 9:30 AM–10:30 PM, last order 8:30 PM, and runs year-round with no closed days.

Live tanks out front: fish and blue crabs still moving

The first thing that caught my eye walking into this Jukdo Market spot was how neatly the tanks were arranged. Each one was packed with fresh seafood, fun just to look at, and seeing everything alive and moving made the freshness obvious even before tasting anything. The tanks stretched on for a while with a good variety, and one side had all sorts of seafood laid out and ready. Since you can pick exactly what you want to eat, I felt that fun anticipation of wondering what to try today. The whole place had an energy and liveliness that felt distinctly like a market.

At the live sashimi and crab center, the fish, crabs, and shrimp swimming around kept me looking for ages trying to decide what to pick. The tank packed full of blue crabs stood out too, all moving actively — it really felt like being at a proper live-fish sashimi center.

The outdoor menu board and steaming crab steamer

I liked that this Jukdo Market spot in Pohang had a menu board outside. Being able to see photos of the seafood dishes at a glance made it easy to decide what to order. There was also a huge steamer pot with steam pouring out — it looked like lifting the lid would reveal a mountain of delicious crab.

What the inside of Gallilli Daegae Hoe Sikdang looks like

Stepping inside, the space was more spacious and pleasant than I expected. Everything was tidy and clean, and each table already had basic tableware and condiments set up. There were quite a few people already eating when I visited, which gave the sense that this is a popular spot.

Looking around the place, I noticed they were running a receipt review and Instagram tag event too. It was set up so participating was easy, so it seemed like a nice thing to do after the meal. There was also a memo board where staff jot down orders, and it was packed full of writing — a sign that plenty of orders come through.

On the wall, they had info posted about Pohang Guryongpo gwamegi (dried herring), from prepared mixed sets to various other set menus, and apparently gwamegi season starts next month. Worth keeping an eye out if you're a fan.

How big is the takeout sashimi platter?

I got a take-out order from the live sashimi center at this Jukdo Market spot, and the table filled up completely once it all arrived. The sashimi was laid out neatly on a wide plate, thick-cut and vividly fresh-looking — just the sight of it made my mouth water. Beyond the sashimi itself, there was a wide range of seafood and side dishes, plus wrap vegetables and sauces, so there was plenty to mix and match.

What comes on the mixed seafood plate

The mixed seafood platter was solidly put together — abalone, sea squirt, fruit, whelk, conch, bullet squid, and hand-sliced sashimi, and it was fun trying one piece of each.

They even brought out a pot of spicy fish stew already boiling, which made things easy, and gave us a generous serving of wrap vegetables too. There was garlic and chili peppers tucked underneath the wraps as well.

What the sea squirt (meongge) tastes like

The sea squirt came piled high with its orange color, looking fresh at a glance. It had a springy yet moist texture, and once in the mouth, its distinctive fragrant ocean smell and subtle sweetness spread through. A real specialty that let you taste the sea properly.

How to eat the sashimi wrapped in perilla leaves

With fresh sashimi ready, a drink was a must. Glasses got poured and the real eating began. It's clean-tasting even plain, but this time I tried it wrapped in perilla leaves with a few extras piled on top. Putting the sashimi on a perilla leaf and adding sauce and dried seaweed flakes to taste looked delicious and tasted even better — the fragrance of the perilla leaf, the clean flavor of the sashimi, and the savory sauce all came together really well.