Daegu sashimi for two with spicy maeuntang stew: Hanjan Meokgo Gajami

I'd been craving flatfish sashimi, so I headed to Hanjan Meokgo Gajami. It specializes in flatfish rather than the halibut or rockfish you usually see at sashimi restaurants, so I was excited even before walking in. This time we ordered a small size of yellow flatfish sashimi, spicy stew, and rice. Eating the sashimi through to the stew made for a hearty combo that worked as both a meal and a drinking snack.

What is Hanjan Meokgo Gajami in Pyeongni-dong like inside?

Walking into the Pyeongni-dong location, the whole place felt clean and comfortable.

The tables weren't cramped, and it had that friendly neighborhood-sashimi-spot feel — good for a relaxed meal or a casual drink. It seemed like a fine place to bring family or to swing by with friends for a light drink.

Since they specialize in flatfish, the menu was simple and easy to choose from. There were two of us, so we ordered the yellow flatfish sashimi in the small size. Adding the spicy stew and rice made it plenty filling.

What comes with the small yellow flatfish platter?

After ordering, the side dishes that pair well with flatfish sashimi came out one after another.

Lettuce wraps, garlic, chili peppers, and ssamjang came out — a good spread for eating with sashimi however you like.

The yellow flatfish sashimi finally arrived, sliced thin and into easy-to-eat pieces. Seeing it piled generously on the plate, the small size felt more filling than I expected.

Yellow flatfish had a particularly appealing texture compared to typical sashimi. Taking a bite, it was clean-tasting yet chewy and springy. The more I chewed, the more a subtle nuttiness came through, with a clean finish that kept me reaching for more. Even people sensitive to fishy flavors could probably enjoy this without much worry.

How to eat flatfish sashimi: soy sauce, chogochujang and wraps

The best way to eat the yellow flatfish sashimi was alternating between soy sauce, chojang (vinegared chili paste), and lettuce wraps. At first, I dipped it lightly in soy sauce to taste the flatfish's natural flavor. The salty soy sauce combined with the clean-tasting fish gave a refreshing, nutty flavor.

Dipped in chojang, it took on a sweet-and-sour flavor that felt more familiar and appetite-whetting.

Placing the sashimi on a lettuce leaf with garlic, chili pepper, and ssamjang gave a nice mix of crunch and chewiness. Rather than sticking to one method, alternating between soy sauce, chojang, and wraps kept it interesting until the last bite.

The flatfish's distinctive texture especially stood out, so it should suit anyone who prefers sashimi with a chewy bite over something soft. It goes well with soju or beer, but the sashimi itself is clean enough to enjoy as a meal without drinks too.

Finishing with maeuntang spicy fish stew and rice

After working through most of the sashimi, we ordered the spicy stew and rice. Ending with just sashimi felt a bit lacking, and I wanted to finish with something warm — adding the stew turned out to be a good call. Watching it bubble away was warming just to look at.

The broth was spicy yet had a refreshing savoriness from the fish. It wasn't just aggressively spicy — it had a sharp, clean kick that went well with rice, and it felt like it reset the palate nicely after the sashimi.

Is Hanjan Meokgo Gajami worth it for flatfish sashimi fans?

From the chewy yellow flatfish sashimi to the spicy, refreshing stew, this was a genuinely enjoyable meal. I'd love to come back the next time I'm craving flatfish sashimi.