Seogwipo seafood restaurant with braised cutlassfish and mackerel

Parking and exterior near Seongsan Ilchulbong

It was easy to find because it is located toward the coastal road near Seongsan Ilchulbong. As a standalone building, its sign was easy to spot even from a distance, and there was parking right in front, so we could park comfortably before heading in.

A neat interior and signature dishes

The interior had a simply organized layout, with four-person dining tables neatly spaced apart. A window-side seat gave us a view outside, so it did not feel stuffy, and the tables were kept very clean, letting us start the meal feeling comfortable.

• Bada Punggyeong Braise (cutlassfish and mackerel; minimum order for 2): ₩19,500 per person, with complimentary whole grilled cutlassfish
• Bada Punggyeong Ttukbaegi (earthenware pot stew): ₩16,000
• Whole grilled cutlassfish: ₩28,000–₩48,000
• Obunjagi Ttukbaegi (small abalone earthenware pot stew): ₩19,000

Table setting

Bada Punggyeong Braise for two and complimentary whole grilled cutlassfish

We ordered two servings of Bada Punggyeong Braise. After a short wait, the braise pot—the main dish—arrived with neatly arranged banchan (Korean side dishes) and the complimentary whole grilled cutlassfish.

The Bada Punggyeong Braise came partially cooked from the kitchen and was finished with another boil on the burner at the table. The pot was generously filled with thick pieces of cutlassfish and plump mackerel, topped with plenty of seasoned radish, green onion, and onion.

As the broth reduced, the savory, spicy aroma rose up. The heat was not just aggressively spicy; it had depth from the sweetness of the vegetables and the fish oil coming together. When I lifted out a piece of cutlassfish and separated the flesh, it held its shape while coming away firm yet tender.

A little broth spooned over the pale cutlassfish and eaten with rice was seasoned just right. I especially liked that it included mackerel as well as cutlassfish, so we could alternate between the nutty, rich taste of mackerel and the mild texture of cutlassfish. The thoroughly softened radish had soaked up plenty of seasoning and was perfect mashed over rice.

How the whole grilled cutlassfish tasted

The complimentary whole grilled cutlassfish that comes with the braise arrived browned from head to tail on a long rectangular plate. I was surprised by how substantial its size and thickness were for a complimentary dish, haha. Its surface was lightly salted and crisp, while the flesh inside stayed moist. After running a spoon along to remove the long bones, I took a large bite of flesh, and its mild, lightly salty flavor filled my mouth.

A bite of mild grilled cutlassfish alongside the spicy, rich braising broth made for an excellent balance of flavors. It was such a rice-stealer that one bowl of rice was not enough, and being able to enjoy the two fish generously in turns made it a very satisfying meal ♡.

A hearty braised cutlassfish meal in Seongsan

This is a great Seongsan spot for braised cutlassfish where you can enjoy braised cutlassfish, braised mackerel, and whole grilled cutlassfish together at good value.

For the price of a single dish, we could have two kinds of braised fish plus whole grilled fish, making it a place that eased the burden on a travel budget, haha. With its straightforward seasoning and fresh fish, it was a reliable choice when we wanted a hearty meal near Seongsan Ilchulbong.