Sanbangsan seafood restaurant in Jeju: sea urchin soup, Sikgwa Hamkke

Sikgwa Hamkke / Photos and writing © Haru

Why we picked Sikgwa Hamkke for braised cutlassfish near Sanbangsan

Since I'd come all the way to Jeju, I wanted somewhere that felt properly Jeju rather than just another ordinary braised cutlassfish spot — and that's how I found Sikgwa Hamkke. It's a well-known braised cutlassfish restaurant in Seogwipo near Sanbangsan, already famous locally.

Where Sikgwa Hamkke is and when it opens

• Location: 11-9 Hwasun-ro142beon-gil, Andeok-myeon, Seogwipo-si, Jeju-do, South Korea, 1st floor
• Hours: Mon–Sun 09:00–22:00
• Break time: 16:00–17:00
• Regular closed day: Thursdays

Inside Sikgwa Hamkke Jeju Sanbangsan Branch

Overall, the atmosphere at this Seogwipo favorite was clean and comfortable. I expected something a bit rougher for a local Jeju restaurant, but it was nicer than I imagined — a pleasant surprise.

What is on the menu at Sikgwa Hamkke

How do the side dishes arrive at Sikgwa Hamkke?

The braised cutlassfish set at Sikgwa Hamkke comes with fried-and-braised cutlassfish, abalone intestine rice, muk muchim (acorn jelly salad), soy marinated crab, whelk salad, and sea urchin seaweed soup as side dishes. The fried-and-braised cutlassfish caught my eye first. It was great to taste cutlassfish prepared a totally different way (cutlassfish lover here). The texture felt like it had been fried once before the sauce was added, so the outside was slightly chewy with the seasoning soaked in well. Regular braised cutlassfish is more about the soft fish flesh, but the fried version has more bite to it, which made it a great side for rice.

Geuwubap (abalone intestine rice)

Geuwu is the Jeju word for abalone intestines, and geuwubap is a Jeju dish that mixes their rich, savory flavor into rice. It has a distinctly nutty aroma that made it feel totally different from regular rice. The abalone intestine flavor was deep but not overwhelming when eaten with rice, and it was also delicious mixed with the braised cutlassfish sauce.

Muk muchim (acorn jelly salad)

Even my husband, who doesn't usually eat muk muchim, enjoyed this one. The seasoning wasn't overly strong, and the soft, springy texture of the jelly made it easy to eat between other dishes. When you keep eating heavily seasoned dishes like braised cutlassfish, your palate can get a bit heavy, but the muk muchim felt like it reset the flavors each time.

Soy-marinated crab with no fishy smell

You can't skip crab in Jeju. This soy marinated crab was really different from the usual version. My husband and I are both sensitive to any hint of a fishy smell or taste, and honestly, this was a thumbs-up from both of us right after the first bite. It was hard to believe it was even crab — the seasoning wasn't heavy at all, and it had none of the fishy smell crab usually has, which surprised us. It was only a side dish, but it was good enough to be the main.

Seasoned horned turban shells (ppulsora muchim)

A chewy whelk salad also joined the feast. The crunchy yet chewy texture that's characteristic of whelk came through nicely, and the seasoning had a delicious tangy-spicy balance.

The biggest surprise: sea urchin seaweed soup

Personally, what surprised me most at Sikgwa Hamkke was the sea urchin seaweed soup.

Wow, this is the real thing...

The broth was clean yet deeply savory, with the sea urchin's nutty, rich ocean aroma rising up gently through it — absolutely delicious. Despite having sea urchin in it, it wasn't fishy at all; instead the nutty, mild flavor took center stage, so I kept eating without any hesitation.

How does the braised cutlassfish at Sikgwa Hamkke taste?

I've eaten braised cutlassfish many times in Jeju, and I've realized it really comes down to both the quality of the fish itself and how well the sauce blends with it. At Sikgwa Hamkke, the pot arrives with a shallow pool of sauce and big chunks of cutlassfish, so it's mouthwatering just from the visuals alone.

I tasted the sauce first, and it wasn't just spicy or just salty and harsh — it had a spicy-sweet balance with deep umami. The first taste has a slight kick of spice, and as you keep eating, the sauce's deep savoriness and gentle sweetness come through more. So the broth alone is delicious on its own, but dipping the cutlassfish flesh thoroughly into the sauce and eating it with rice was the best way to enjoy it.

Gapado barley makgeolli

Sikgwa Hamkke also has Gapado barley makgeolli. Made with barley grown on Jeju's Gapado island, it feels distinctly Jeju just from the name. The soft, gentle sweetness was lovely, and with its smooth finish, it paired well with just about anything on the table.

The cutlassfish flesh was so moist that it fell apart softly with just a light touch of chopsticks, and the sauce wasn't just coating the surface — it blended naturally with the fish when eaten together. Braised cutlassfish can be disappointing if the flesh turns dry, but at Sikgwa Hamkke, placing a piece of fish on rice with a bit of sauce on top gave a properly moist, tender bite every time.

Receipt review freebie: hallabong juice

If you leave a Naver receipt review, they give you a seasonal juice as a free service. When we visited, we got hallabong (Jeju tangerine) juice. Its bright, sweet flavor was great to drink after the meal, and after all the spicy, rich sauce from the cutlassfish, the refreshing juice felt like it cleaned my palate right up. It felt like I'd even gotten my vitamins in on the way out — a satisfying finish from start to end.

Is Sikgwa Hamkke in Seogwipo worth a stop? Final verdict

Sikgwa Hamkke lets you enjoy a wide variety of well-made side dishes alongside boneless braised cutlassfish. Every single side dish is made with real care, so you can eat generously without feeling shortchanged. I'd recommend it to anyone looking for a great braised cutlassfish restaurant near Sanbangsan, a dog-friendly restaurant, or a filling but easy-on-the-stomach Korean set meal.