Suyeong Station seafood pub in Busan: monkfish suyuk for three

What kind of place is Sintongyeong Agu Suyuk.Tang?

• Sintongyeong Agu Suyuk.Tang is a seafood restaurant in Suyeong-gu, Busan, serving monkfish suyuk (steamed monkfish) and seasonal seafood.
• It grew out of the original Sintongyeong Gulguktang, which had already expanded once for seasonal seafood and oyster soup, and now opened a new space adding monkfish to the lineup.
• It's a great spot near Suyeong Station for a seafood dinner or a night of drinks.

From oyster rice soup and seafood to monkfish

I'd had my eye on this place since it was just a handful of tables at the entrance to Paldo Market near Suyeong Station — the tiny original Sintongyeong Gulguktang. It was always so packed with regulars that I didn't dare walk in for two whole years.

After expanding once for seasonal seafood and oyster soup, they've now opened a new spot called Sintongyeong Agu Suyuk.Tang, adding monkfish to the mix. This place had basically earned legendary status among the ajae (middle-aged guys) crowd. Time to tell that new chapter.

Hours, parking and the essentials

• Visited: Monday, 8pm
• Hours: 15:00–23:00
• Closed: Sundays
• Parking: No dedicated lot; use nearby paid parking
• Note: After expanding from the original Sintongyeong Gulguktang, they're now offering monkfish dishes in a separate space
• Oyster soup: Resumes after Chuseok, from 11am

Outside and inside: at the Paldo Market entrance near Suyeong Station

Walk from Suyeong Station toward Paldo Market and you'll spot it right away. Such a straightforward sign. Love it!

Monday, 8pm — every table has a drink on it, and the chatter of ajae voices fills the room. The interior seats about 30. There's also the adjoining space from the original shop, so larger groups or work dinners can book ahead.

Menu and prices at Sintongyeong Agu Suyuk.Tang

Sintongyeong Agu Suyuk.Tang centers its menu on agu suyuk (steamed monkfish), alongside agujjim (braised monkfish) and agutang (monkfish stew), using live monkfish. Agu suyuk is ₩50,000 for small and ₩65,000 for medium, and any leftover suyuk can be converted into agujjim for an extra ₩10,000.

They also prep seasonal seafood like jeoneo (gizzard shad), sanhoraegi (a local seasonal shellfish), boiled octopus, and live shrimp — everything is cleaned and prepped fresh right after you order.

It's jeoneo season right now!! See you next time, pretty ones~

Small agu suyuk, 50,000 won

Agu suyuk is live monkfish steamed and served whole, letting you enjoy the flesh, skin, and various other parts together. Any leftover meat can be converted into agujjim for an extra charge.

The setup.

And the 10-side-dish spread comes out.

Omandungi (sea pineapple) showing up as a side dish — automatic bonus point.

C'mon guys, stack it all up under me.

This is the small size of agu suyuk. Once it hit the table, it felt way more generous than expected.

The water parsley and bean sprouts are just there to support — enough to fill the space without overshadowing the monkfish — and underneath, a shallow, clear broth gently steams away.

The snip of the scissors against firm flesh, and the careless tug that tears the substantial monkfish meat apart.

The dense flesh, tangled through several parts, catches heavily on the scissors' edge,

and once you cut through the chewy skin and cartilage near the fins, every part feels different against the scissors, just as it looks different. Great hands-on texture!

All done.

Let's go!

Between chopsticks, the moist flesh holds its shape firmly without falling apart, while the inner meat flakes apart softly — the moment you bite in, the two different textures layer together nicely.

No fishy smell at all, cleanly cooked, and this particular part has that bouncy, almost springy texture the moment it hits your teeth. Dip this one in the oil-soy sauce and it's a solid drinking snack! (Just my personal taste~)

Nodding in confident agreement. I'll skip further tasting notes here.

Why the small size is enough for three

True to its reputation for generous seasonal seafood at a good price, the new monkfish dishes keep that same generosity. Even with three adults digging in, the small-size plate was more than enough — and then some.

Once Chuseok passes and the cold wind picks up, this place's original specialty — oyster soup — will be back on the menu. Nothing beats it for a hangover cure, so make sure to try the oyster soup when it returns.

Frequently asked questions

What is Sintongyeong Agu Suyuk.Tang like as a Suyeong, Busan restaurant?

It's a restaurant centered on agu suyuk (steamed monkfish) and seasonal seafood, offering a variety of seafood dishes.

How much does agu suyuk cost at Sintongyeong Agu Suyuk.Tang?

Agu suyuk is ₩50,000 for small and ₩65,000 for medium, with an additional ₩10,000 if you convert the leftover suyuk into agujjim.

Is Sintongyeong Agu Suyuk.Tang good for a work dinner near Suyeong Station?

The interior seats about 30, and the adjoining space from the original Sintongyeong Gulguktang is also available, so larger groups or work dinners can be accommodated with advance booking.

Are Sintongyeong Gulgukbap and Sintongyeong Agu Suyuk.Tang the same place?

The original Sintongyeong Gulguktang expanded its space while continuing to serve oyster soup and seasonal seafood, and has now opened a separate location offering monkfish dishes.

When does the oyster rice soup return to the menu?

Oyster soup sales resume after Chuseok, starting from 11am.