Seafood restaurant, Seogwipo: galchi-jorim at Jejurowoon Cheonghaewon

During my Jeju babymoon, we took photos at Seongsan Ilchulbong's black-sand beach before going to Jejurowoon Cheonghaewon for an early dinner. I visited because I could order galchi-jorim (braised hairtail), grilled okdom (tilefish), and soy-marinated crab together as a set.

Where is the restaurant, and what were the parking and interior like?

Jejurowoon Cheonghaewon Seongsan Ilchulbong Branch (제주로운청해원 성산일출봉점) is at 101 Sinyang-ro in Seongsan-eup. It was on the way to the Seongsan Ilchulbong viewpoint that we visit whenever we come to Jeju.

There was no dedicated parking area in front of the restaurant. When we visited, we were able to park on the roadside directly in front.

We went in after spending time outdoors on a hot day, and the air conditioning was pleasantly cool. The restaurant was tidy, and the indoor restroom was clean when we visited.

Which set includes galchi-jorim and grilled okdom?

There were sets combining several dishes, including galchi-jorim, grilled okdom, soy-marinated crab, seafood ttukbaegi (seafood stew in an earthenware pot), sea urchin miyeok-guk (seaweed soup), and black pork duruchigi (spicy stir-fry). We ordered the A set, which included galchi-jorim, grilled okdom, and soy-marinated crab. We could choose between seafood ttukbaegi and sea urchin miyeok-guk for the soup; since we had eaten sea urchin miyeok-guk the day before, we chose the seafood ttukbaegi.

There were also à la carte dishes. The soy-marinated crab and grilled okdom stood out in particular, so they were dishes I would want to eat together even if ordering individually.

First, the galchi-jorim, seafood ttukbaegi, soy-marinated crab, and several side dishes arrived together. The table was already generously filled before the sotbap (rice cooked in a stone pot) and grilled okdom came out.

How did the seafood ttukbaegi and galchi-jorim taste?

The seafood ttukbaegi had a savory yet clean doenjang (soybean paste) base. The crab inside was full of meat and had a hint of sweetness. The aromas of seafood and doenjang worked well with the strongly seasoned galchi-jorim.

The galchi-jorim came on a burner, so we let it cook a little longer before eating. Tender, well-cooked radish lay beneath the hairtail, and the seasoning had a pleasantly spicy kick.

What were the soy-marinated crab and side dishes like?

The soy-marinated crab was hwangge (yellow crab). It was full of meat and did not taste fishy, so it paired well with rice. I felt I could finish a whole bowl of rice with just one plate.

The side dishes were stir-fried zucchini, seasoned seaweed, kimchi, corn mayonnaise, stir-fried fish cake, and pickled cabbage. There was a good variety of dishes to eat with rice beyond the main dishes.

Did the sotbap and grilled okdom go well together?

The sotbap was glossy and pleasantly sticky, which I enjoyed. I already like sotbap, and it was a good combination with the soy-marinated crab and grilled okdom.

We set some rice aside and prepared sungnyung (toasted-rice tea) in the pot.

The grilled okdom arrived hot and was cooked almost like it had been fried, leaving the outside crisp. I placed a piece at a time over rice, and it was one of the dishes I was especially satisfied with that day.

I had not had much of an appetite during the trip, but I enjoyed this meal and even finished the sungnyung. It is a place I would want to return to when I want galchi-jorim, grilled okdom, and soy-marinated crab all at once in Seongsan.