13.282 Hoe Deopbap

Cycle 13 – Item 282

14 (Fri) October 2022

Hoe Deopbap


at Seaone

-Seongsu, Seongdong, Seoul, Republic of Korea-

with W

Seaone (시원) is a Korean restaurant.  Specializes in traditional Korean seafood dishes, specifically from Pohang, somewhat modernized, though mostly in plating than anything substantive.  While the name of the restaurant sounds Korean – “siwon” in standardized transliteration- it’s a pun on the English words “sea”+ “one” (as confirmed by the owner), meaining either “one with the sea” or “number one sea food” (she shrugged, either from indifference or uncertainty).

Located 566 meters from the office (see MAP).

W and I discovered the place roaming around the neighborhood near the office, in search of a new place to eat lunch.  Initially struck by the ultra-modern interior decor, we were further intrigued by the high prices – e.g., 15,000 won for miyeok guk!  Smelled like Gangnam Style bullshit – indeed, the area is referred to these days as the “Brooklyn of Korea” (see generally 11.283 Lehsuni Tikka Chicken) – but we were curious to try it out.

I don’t think any of these dishes could be attributed specifically to Pohang.

The vast majority of restaurants in this area, probably the vast majority of restaurants across the country catering to office workers at lunch time, offer the same 3 side dishes: ggakdugi (radish kimchi) + odeng bokkeum (stir-fried fish cakes) + ojingeo jeotgal (pickled squid), all cheap, easy to prepare, shelf stable, widely popular, generally compatible with most Korean main dishes (see for example 13.107 Kongnamul Gukbab).

Clockwise from top-left: deep-fried shrimp + bitter green namul + cucumber kimchi + ggomak + eggplant tempura + sweet potato mash + steamed clams.

Here, I was impressed with the general quality, creativity, and range of banchan, even though I didn’t really enjoy any of them in particular.

The hoe deopbab was fine.  The fish comprised slices of gwangeo (fluke).  The vegetables included cucumbers + lettuce + perilla leafs + radish + scallions + sesame seeds + dried laver.  Light and fresh and tasty.  But maybe not worth 15,000 won, even with the better banchan – by contrast, other “Japanese” restaurants charge around 10,000 won (see for example 11.247 Hoe Deopbab).

I wouldn’t object to another visit.



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