Seafood restaurant, Seogwipo: braised hairtail at Jejurowoon

During my trip to Jeju, I visited Jejurowoon Cheonghaewon Seongsan Ilchulbong Branch (제주로운청해원 성산일출봉점) for braised hairtail. I ordered Set A for two, which let me have braised hairtail along with grilled tilefish and stone-pot rice.

Where should I stop during a Seongsan trip?

The address is 101 Sinyang-ro, Seongsan-eup, Seogwipo, Jeju Special Self-Governing Province, South Korea. The original post lists the hours as daily from 08:00 to 21:30, with last orders at 21:00. Parking is available.

It is near Sinyang Seopji Beach, close to Seongsan Ilchulbong, Seopjikoji, and Aqua Planet Jeju. I found it conveniently located for a meal while traveling around eastern Jeju.

Is it suitable for families or larger groups?

The dining room was neat and comfortable. There were plenty of tables and generous space between seats, so I ate comfortably. From four-person tables to seating for larger groups, it seemed suitable for family meals or group dining.

What are the price and contents of Set A for two?

After sitting down and looking over the table menu, I ordered Set A for two.

At the time of my order, it was ₩48,000. The set included braised hairtail, grilled tilefish, stone-pot rice, soy-marinated crab, and a choice of seafood stew or sea urchin seaweed soup. I chose the seafood stew. I liked being able to eat several dishes together in one set.

How were the side dishes and seafood stew?

The seafood stew and side dishes arrived first. The side dishes were soy-marinated crab, stir-fried fish cake, steamed kabocha squash, pickled onions and peppers, corn mayo, napa cabbage kimchi, and seasoned seaweed. With such a variety, they were nice to alternate with the main dishes.

The seafood stew contained large blue crab, shrimp, mussels, squid, and shellfish. It arrived bubbling hot, and the broth was clean and refreshing. It was not overly intense for my taste.

How did I eat the stone-pot rice and grilled tilefish?

The stone-pot rice, cooked to order, was fluffy and separate-grained. After the meal, I could pour hot water over the rice left in the pot and enjoy it as sungnyung (scorched-rice tea), which made for a nice finish.

The grilled tilefish was cooked to a golden finish, almost as though fried. When I separated the flesh, it was crisp outside and moist inside. Its mild, nutty flavor paired well with the stone-pot rice.

What were the sauce and flesh of the braised hairtail like?

The braised hairtail was described as a dish made with 100% Jeju hairtail. It was prepared by gently simmering radish, onion, scallion, and peppers in a red sauce. The hairtail flesh was thick, and the sauce had soaked in evenly.

At first, I tasted the hairtail and sauce as they were. After simmering it a little longer on the burner, the sauce soaked in more deeply and the flavor became richer.

I removed the hairtail flesh and placed it over the stone-pot rice. The tender flesh and sweet-spicy sauce went well with the fluffy rice. The sauce brought out the hairtail's mild flavor while adding savoriness, and this was the combination I remembered most.