Gijang seafood restaurant with anchovy set and sea views: Namhang

We headed to Namhang Hoetjip at Gijang Daebyeon Port

Let me introduce Namhang Hoetjip (남항횟집), a Gijang restaurant specializing in anchovy sashimi with a 40-year tradition.

Namhang Hoetjip Gijang Daebyeon Port

Namhang Hoetjip, Gijang's anchovy sashimi specialist, is located at Daebyeon Port in Gijang. There was a large parking lot right in front, so it was an easy visit.

Even on the way up the stairs, I spotted signs of its appearances on shows such as 6 O'Clock Hometown and Live Today—just what you'd expect from a place famous for Gijang anchovy sashimi. It has also been selected for the Blue Ribbon for nine consecutive years, so I wondered what kind of flavor had kept people coming back for so long. As it turned out, five years' worth of Blue Ribbon stickers had been lost, which is why it was marked as nine years; this Gijang sashimi restaurant has actually been selected for the Blue Ribbon for an incredible 14 years. With 40 years of history, TV appearances, and consistent Blue Ribbon recognition, I visited Namhang Hoetjip excited to find out what Gijang anchovy sashimi would taste like.

Seats where you can dine with a view of the sea

Namhang Hoetjip is a Gijang ocean-view restaurant where the blue sea spreads out before you from the window seats, so we could enjoy the scenery along with our meal. There were plenty of tables, making it a nice choice for families, and there was also room for larger groups, so it seemed suitable for a group gathering or family meal in Gijang.

A menu with anchovy sashimi and full courses

As you'd expect from a Gijang anchovy sashimi specialist where you can enjoy anchovy sashimi all year round, there was a wide range of anchovy-centered dishes. There were various set menus pairing anchovy sashimi with grilled anchovies, anchovy stew, ssambap (rice with wraps), and more. Depending on the set, anchovy mulhoe (chilled raw-fish soup) came instead of anchovy sashimi, so you could choose according to your preference.

There were also course meals where you could enjoy anchovy sashimi, conger eel, hagfish sashimi, grilled anchovies, and meal dishes all at once, perfect when you want a generous spread. Other than that, there were à la carte dishes including anchovy sashimi, anchovy stew, anchovy ssambap, and hagfish, so it was easy to pick just what you wanted.

We ordered the anchovy stew set for three

We ordered the anchovy stew set for three, which came with anchovy sashimi, grilled anchovies, anchovy stew with siraegi (dried radish greens), and steamed rice.

A variety of side dishes arrived too, including japchae (stir-fried glass noodles), kelp salad, angel-hair noodles, and seasoned seaweed stems. The japchae had soft glass noodles that had absorbed the savory seasoning nicely, making it pleasantly light to eat. The salad was crisp, tangy, and refreshing, a great way to wake up the appetite.

Tangy, spicy anchovy sashimi

The anchovy sashimi paired fresh anchovies with a tangy, spicy seasoning that really whetted the appetite. It had the anchovies' distinctive nutty flavor without any fishiness, while the sweet-tart heat of the seasoning brought a full burst of umami across the palate. The anchovy flesh was tender with a subtle bite, and it was delicious wrapped in lettuce too.

Grilled anchovies that our child loved too

The grilled anchovies arrived on a hot stone plate, golden and crisp. They were simple and savory, with the anchovies' characteristic nutty flavor. The outside was crisp while the flesh inside was tender, and the more we chewed, the more that nutty flavor came through. Eating them right away while warm brought out the anchovies' rich taste without any fishiness.

Best of all, our child tried one grilled anchovy and, apparently finding it just right, kept reaching for more. It must have been even tastier with rice, because they ate the grilled anchovies with rice so well—far better than we expected—that we were pleased too.

Anchovy stew generously filled with siraegi

We ordered the anchovy stew with siraegi, and it was generously filled with large anchovies and softly cooked dried radish greens. The broth had deep flavor from the anchovies' rich umami and the earthy savor of the siraegi, with a pleasantly spicy kick that went well with rice. The well-cooked siraegi was so soft that it practically melted apart, and spooning it up with the broth was even more delicious.

In particular, topping hot rice with anchovy and siraegi, then adding just enough stew broth, made one bowl of rice disappear in no time—so we ordered another.

At Namhang Hoetjip, a Gijang sashimi restaurant where its 40-year history came through in the food, we were able to try a range of Gijang specialties, from anchovy sashimi and grilled anchovies to anchovy stew. For a generous anchovy sashimi spread at an ocean-view restaurant in Gijang, give Namhang Hoetjip at Daebyeon Port a try.