Korean restaurant in Dalseo, Daegu: mild seafood boil

My husband and I were looking for somewhere to eat steamed seafood when I became curious about a seafood boil, so we visited Sin Yeongung Cheonggukjang Haemulttukbaegi Seongseo Moda Outlet branch (신영웅청국장해물뚝배기 성서모다아울렛점). I eat steamed seafood often, but this was my first seafood boil, so we chose something new.

Where is it near Moda Outlet, and is parking available?

The restaurant is on the first floor at 27 Seongseogongdan-ro 15-gil, Dalseo-gu, Daegu. Near Seongseo Moda Outlet, it is a place where you can have seafood dishes and ttukbaegi (earthenware-pot stew) together.

About three cars can park in front of the restaurant, and there was one hour of parking support at the public parking lot directly behind it. The hours listed in the original post were 10:00–22:00, with a break from 15:30–17:00 and last orders at 14:50 and 21:20.

What are the seats like, and can groups dine here?

The interior was generally neat. Partitions between tables made it feel less cramped beside other diners, and there was seating for group meals. I also saw quite a few people having seafood ttukbaegi alone, so it did not seem uncomfortable for solo dining.

What did we order, and how much did it cost?

We ordered the medium haemul hanpan boiling (seafood boil platter) for ₩49,000. We chose the mild spice level and added a ₩15,000 seafood ttukbaegi because we also wanted to try the broth.

What basic side dishes are served, and can you get refills?

The basic side dishes were salad, stir-fried fish cake, cucumber chili peppers dressed with doenjang (fermented soybean paste), seokbakji (cubed radish kimchi), and pickled mushrooms. You can take more side dishes from the self-service bar. I especially liked the seokbakji; it reminded me of the side dish served at a good gukbap restaurant.

How substantial is the medium seafood boil platter?

A large platter arrived filled with seafood. A staff member cut it up for us, which made it easy to eat.

It included octopus, squid, scallops, crab, shrimp, mussels, algoni (fish roe and milt), tteokbokki (spicy rice cakes), spaghetti, and corn. The medium size was said to serve two to three people, and it felt like quite a lot for the two of us.

Was the mild seasoning rich or too spicy?

The seasoning tasted like steamed-seafood sauce with butter added. I initially worried it might be too rich, but the mild version was less rich than expected and lightly spicy, which suited my taste.

My favorite ingredient was the octopus. It was tender rather than chewy or tough, so I kept reaching for it.

The corn was an unexpected highlight, too. I do not usually like waxy corn, but here it had absorbed the seasoning, and I held it in my hands and ate it straight from the cob. Alternating between the tteokbokki and spaghetti among the seafood was also fun because there was so much to choose from.

How was the seafood ttukbaegi alongside the seafood boil?

The seafood ttukbaegi also had a generous amount of seafood, and its broth was refreshing. Taking spoonfuls of the ttukbaegi broth while eating the spicy, savory boil worked well together.

By alternating between the two dishes, the two of us finished our meal feeling full. For my first seafood boil, the variety of ingredients and lightly spicy seasoning stayed with me. My husband and I said that next time, we would like to have seafood boil rather than steamed seafood.