Korean restaurant in Suseong, Daegu: Jeju hangover soup

At Jeju Seobine Haejangguk, Manchon Direct Branch in Manchon-dong, Daegu, I had beef haejangguk (hangover soup) and Jeju cuttlefish mulhoe (chilled raw seafood soup). It was a meal pairing hot, spicy soup with cool mulhoe.

Where is the restaurant, and is parking convenient?

The restaurant is on the road from the Manchon-dong Vehicle Registration Office toward the former MBC intersection. Its address is 1st floor, 947 Gukchaebosang-ro, Suseong-gu, Daegu, South Korea. There are private parking spaces in front of the restaurant, which made parking convenient.

Can you eat here after lunchtime?

I visited in the afternoon, a little after lunch, and there were still customers around the restaurant. The interior was bright and clean, and there was no break time when I visited, so it was convenient for a late lunch.

What did I order, and how are the side dishes served?

The menu was displayed in large print, making it easy to look over and choose. Along with seonji haejangguk (hangover soup with congealed ox blood), beef haejangguk, and naejangtang (offal soup), there were Jeju pork cutlet and Jeju cuttlefish mulhoe. Kongguksu (noodles in chilled soybean broth) was also available as a seasonal menu item. I ordered the beef haejangguk for ₩11,000 and Jeju cuttlefish mulhoe for ₩15,000. Prices are as of the time of the original post.

They brought kkakdugi (cubed radish kimchi), green chili peppers, and yogurt as the basic side dishes. Other side dishes could be picked up from the self-serve bar, which had a good variety.

What is in the Jeju cuttlefish mulhoe, and what does it taste like?

The Jeju cuttlefish mulhoe uses cuttlefish brought directly from Jeju, and I was told that the seaweed and hijiki are also from Jeju. I was glad to have hijiki, which I usually enjoy, together in mulhoe.

The sliced raw cuttlefish tasted fresh, and there was a generous amount of seaweed and hijiki as well. I mixed the ingredients into the red seasoning before the thin ice melted.

The seasoning was tangy, spicy, and sweet. It was refreshing on a hot day. After eating the sliced raw cuttlefish first, I finished by mixing rice into the remaining mulhoe broth.

Is the regular beef hangover soup spicy too?

There was also a separately listed extra-spicy version of the beef haejangguk, but I ordered the regular one. Even the regular version had red broth and was fairly spicy. To my taste, it was not overly hot, with a spicy, savory depth.

It was generously filled with beef, soybean sprouts, siraegi (dried radish greens), and glass noodles. There were plenty of greens as well as meat, making it substantial, and it felt different from the Daegu and Gyeongbuk-style beef soup I had eaten before. I also liked the rich, nutty flavor of the beef-bone broth.

Halfway through, I added pepper, minced chili, and minced garlic, then mixed in rice. It was rich as it was, but the garlic and chili made it even spicier. Personally, it suited my taste better than any haejangguk I had eaten recently, and I was satisfied to have it with the refreshing cuttlefish mulhoe.