Yongsan Korean restaurant for makhoe and corn skewers: Joseonmakhae

Where did I go for a second round after dinner near Samgakji Station?

After dinner following work on a weekday, I went with my partner to Joseonmakhae (조선막해), a seafood pojangmacha (casual tent-style bar) on Yongridan-gil. We were full, but wanted to keep talking a little longer, so it was our place for a second round. The restaurant is on the B1 level at 45-17 Hangang-daero 62-gil, Yongsan-gu, Seoul.

What were the weekday-night atmosphere and seating like?

When we went in around 9 p.m., the lighting added to the mood and the space was lively. It had both the retro feel of the alley and a polished touch.

Even late on a weekday, seats seemed to fill up quickly. If you are planning to come for a second round, I felt it would be best to check with the restaurant in advance about reservation availability.

What did we order, and how much was it?

The menu included seafood dishes and fusion side dishes to have with drinks. We chose makhoe (thinly sliced raw fish) and corn cluster skewers as food to share, along with a Yeontae highball and yeonmaek. These were the prices at the time of my visit.

• Fresh wild-caught Joseonmakhae: ₩23,900
• Corn cluster skewers: ₩7,900
• Yeontae highball: ₩8,000
• Yeonmaek: ₩3,000

What did the Yeontae highball and yeonmaek taste like?

The drinks arrived before the food.

The Yeontae highball had a subtle pineapple aroma characteristic of Yeontae gaoliang liquor and went down cleanly. The yeonmaek, a mix of gaoliang liquor and beer, was fizzy and refreshing, with a sweet aroma that lingered afterward. At ₩3,000 per glass, I also liked the price of the yeonmaek.

What fish was served in the makhoe, and what was its texture like?

Joseonmakhae says it prepares its Fresh Wild-Caught Joseonmakhae with seafood delivered directly that morning. On the day I visited, oil flounder was the main fish.

The thin, evenly sliced oil flounder was pleasantly chewy yet springy. The more I chewed, the more its rich sweetness and nutty flavor came through.

Even with vegetables and the house sauce, I could still taste the fish. A piece of raw fish followed by a cold yeonmaek was also a good pairing.

Were the corn cluster skewers good even after a full meal?

The corn cluster skewers were the food that especially stayed with me from this visit. Corn kernels were packed tightly onto skewers, fried until crisp, and coated in seasoning. Each bite broke apart crisply, with a sweet-and-salty buttery flavor.

They were easy to eat like light finger food, so I kept reaching for them even after dinner. To my taste, they paired well with yeonmaek and were also good to alternate with the springy texture of the makhoe.