Gijang Korean restaurant for perilla-leaf cockle wraps: Kkomak Hansang

A full cockle spread near Osiria Tourism Complex

I visited Kkomak Hansang Gijang Main Branch, a Gijang Korean restaurant that lays out a delicious full spread with cockles brought in from Bulgyeo. It is near Gijang's Osiria Tourism Complex, so it is also a great Korean restaurant to stop by for a meal after visiting Gijang Lotte Outlet or Lotte World. You can use the building's underground parking lot for two hours of free parking, and if it is full, street-side parking is possible during the 11:30–14:30 parking grace period.

Kkomak Hansang Gijang Main Branch

A waiting area and spacious group seating

Kkomak Hansang is a great Gijang spot for a satisfying meal of delicious cockle dishes. It often has a wait during lunchtime and weekend peak hours in particular. Still, there is a separate space to wait, so you can sit comfortably while you wait.

We came in the early evening and were able to eat at a relaxed pace. The interior was clean and pleasant overall, with plenty of space between tables, making it comfortable for a meal. With soft lighting, a calm atmosphere, and lots of group seating, it also seemed like a good place for a group gathering in Gijang.

What came with the cockle bibimbap and yukjeon set

Kkomak Hansang offers a range of full-set menus, from weekday-special cockle bibimbap to barley-aged dried corvina, yukjeon (pan-fried beef), and cockles in sweet-and-sour dressing, so it was easy to choose according to our tastes. We ordered the cockle bibimbap and yukjeon set, which came with cockle bibimbap, yukjeon, cockles in sweet-and-sour dressing, and 12 house-made side dishes.

First, the assorted basic side dishes arrived beautifully plated: soy-marinated cockles, braised quail eggs, acorn jelly, pollock jeon, fried eggplant, lotus-root salad, and more.

The soy-marinated cockles were nicely salty with a pleasantly chewy texture, while the lotus-root salad was crisp and refreshing. The pollock jeon was soft and mild.

The fried eggplant was crisp outside and soft and moist inside, so its characteristic texture came through beautifully, and the sweet-and-tangy sauce was really delicious.

The yukjeon and sweet-and-sour cockles

Then the cockle bibimbap, cockles in sweet-and-sour dressing, and yukjeon arrived in earnest. The yukjeon was tender and savory, and having it with the dressed scallions added a tangy, spicy note that kept me reaching for my chopsticks. The cockles in sweet-and-sour dressing had a tangy, sweet, and spicy seasoning that went so well with the chewy cockles and really woke up my appetite.

Wrapping Bulgyeo cockle bibimbap in perilla leaves

The cockle bibimbap looked so appetizing, with plump cockles piled generously over glossy rice. I was even more excited because it is made with cockles brought in from Bulgyeo every dawn and a special soy-sauce seasoning based on a 20-year recipe. The salty, deep flavor of the soy sauce blended harmoniously with the nutty rice, while the cockles' signature chew made it truly delicious. Now I could see why people seek it out as a Gijang Korean restaurant.

The cockles were chewy and delicious on their own, but wrapping both the sweet-and-sour cockles and the cockle bibimbap in perilla leaves added their fragrant aroma for an even more abundant flavor.

The miyeokguk (seaweed soup) also contained tender fish. The broth was clean, mild, and refreshing, and the soft seaweed and flaky fish made it easy on the stomach.

After-meal drinks and ice cream

After the meal, children's drinks, coffee, and ice cream were available, which was nice for a little palate cleanser.

From cockle bibimbap made with cockles brought in daily from Bulgyeo to yukjeon and a generous range of southern-style banchan (side dishes), we enjoyed a hearty meal. It would be great for a family meal in Gijang with children, and with its well-equipped group seating, it is a good place to visit for Gijang dining, cockles, or Korean food.