Seogwipo seafood restaurant: braised cutlassfish at Jejuroun

Was it convenient for lunch before taking the Udo ferry?

I returned to Jejuroun Cheonghaewon (제주로운청해원) for lunch before taking the ferry to Udo, two years after my previous visit. I left my accommodation at 11 AM, finished the meal, and headed straight to the ferry terminal, so the location suited my travel route.

The restaurant is at 101 Sinyang-ro, Seongsan-eup, Seogwipo. Being able to have grilled tilefish and pot-cooked rice alongside braised cutlassfish and sea urchin miyeokguk was another reason I came back.

How were the parking and atmosphere?

The hours posted at the time of my visit were 8 AM to 9 PM daily. I was told that parking was available behind the restaurant and along the road in front. Near Seongsan Ilchulbong, it had a relaxed atmosphere with many families and visitors stopping in for a meal.

There was a notice saying the restaurant had been operating since 1998. Although it had been two years since my last visit, I was glad that the exterior and interior atmosphere had not changed much.

What comes with Set A, and how many servings must you order?

This time, I ordered Set A and chose sea urchin miyeokguk (seaweed soup) for the soup. It came with braised cutlassfish, grilled tilefish, glutinous pot-cooked rice, and soy-marinated crab.

The set could be ordered from two servings, and I could choose either seafood ttukbaegi (earthenware-pot stew) or sea urchin miyeokguk. If the price feels burdensome, a menu with black pork duruchigi (spicy stir-fried pork) could also be worth considering.

Were the portions and side dishes enough for two?

There were seven side dishes in total, including soy-marinated crab. With kimchi, seasoned garlic chives, seasoned seaweed, and corn salad on the table, it filled up quickly.

With grilled tilefish, braised cutlassfish, sea urchin miyeokguk, and pot-cooked rice, it was a generous amount for two without feeling lacking. The soy-marinated crab was salty and went well with warm rice, while the grilled tilefish was mild and nutty.

How were the seasoning and flesh of the braised cutlassfish?

The braised cutlassfish was as pleasantly spicy as I remembered from two years earlier. To me, the seasoning was not overly intense, and it was good with rice. The flesh came away softly from the bones and was substantial enough that I did not feel disappointed while eating it.

What stood out most was the radish soaked with seasoning. It was thoroughly cooked and soft, with the seasoning absorbed all the way through. It went well with rice alongside the cutlassfish.

How did I eat the sea urchin miyeokguk and pot-cooked rice?

I first scooped out the rice from the pot, poured in water, and ate it as nurungji (scorched rice) at the end of the meal. I deboned the grilled tilefish in advance and placed it over the nurungji, and the seasoning worked well together.

The savory nurungji and grilled tilefish went so well together that I finished all the fish. The sea urchin miyeokguk had a warm, comforting flavor, making it good to have a spoonful between bites of the spicy braised cutlassfish.

On my previous visit, I could not eat much because of a hangover, but this time I was feeling well and enjoyed the full spread to the end. After the braised cutlassfish, sea urchin miyeokguk, grilled tilefish, and pot-rice nurungji, it was a satisfying lunch.