Korean restaurant, Daegu: wood-fired mackerel at Geumdeungeo

Why I returned for a meal with my parents

This was my second visit to Geumdeungeo Deulanguil Main Branch (금등어 들안길 본점). I liked the hwadeok godeungeo (wood-fired mackerel) on my first visit, so this time I brought my parents and the three of us went together.

Parking and opening hours

The restaurant is on the second floor at 57 Deulan-ro, Suseong-gu, Daegu. The information stated that about 10 cars can park on the building's first floor.

• Hours: Mon–Sat 11:00–21:20; Sun 11:00–20:40
• Break time: 15:30–17:00
• Last order: Mon–Sat 20:40; Sun 20:00
• Regular closing days: none

Weekend wait and the restaurant atmosphere

I visited at 5 p.m. on a weekend, when the break time ended. Many guests had arrived early to wait, but fortunately we were seated right at 5 p.m. The restaurant was also selling side dishes separately.

The interior felt like an upscale Korean set-meal restaurant. It seemed well suited to family meals or gatherings, and the staff were kind.

What three people ordered and how side dishes work

The three of us ordered three servings of hwadeok godeungeo and additional kkomak-muchim (seasoned cockle salad). A serving robot brought the side dishes, and a staff member placed them on our table.

Additional side dishes are available to pick up yourself at the self-service bar. The seasoning suited my taste, so as I ate them one by one with the meal, the plates were quickly empty.

Additional cockle salad: price and portion

There were two cockle salad options: generous cockle salad for ₩16,000 and additional cockle salad for ₩9,000. Since we were also having wood-fired mackerel, the additional cockle salad was enough for the three of us to share.

It had a balanced sour and spicy flavor that went well with rice. It was not heavily seasoned, so it was also tasty eaten with the mackerel without rice.

Texture and seasoning of the wood-fired mackerel

Each person had one piece of the main grilled wood-fired mackerel. It came with nuruk salt (fermented grain salt) for dipping.

The mackerel had a golden-brown exterior, and the flesh looked moist. The nuruk salt was also less salty than I expected for my taste.

I took photos while my mother removed the mackerel flesh from the bones. It did not break apart dryly; it came away softly along the grain.

When I tried it, the mackerel oil had soaked into the flesh, making it moist. The side dishes, main dish, and soup were all gently seasoned, so even large pieces of mackerel tasted clean. Alternating bites of rice, cockle salad, and various side dishes, I finished the mackerel quickly.

Were my parents pleased with the meal?

My parents enjoyed everything from the side dishes to the mackerel. They both especially said the mackerel was moist and delicious, and suggested coming back next time.

There was a coffee machine and apricot juice by the exit, which were nice for refreshing my palate after the meal. Just as on my first visit, I was pleased with this meal with my parents. I would like to return with parents who enjoy gently seasoned Korean food and moist grilled mackerel.