Hoe Sarangbang
๐ 12, Dolma-ro 486beon-gil, Bundang-gu, Seongnam-si, Gyeonggi-do, Republic of Korea
โฐ From Monday to Saturday 11:40-21:50 Break Time 15:00-16:30 (except Saturday)
๐ Assorted Sliced Raw Fish (M) 65,000 won
๐ Raw Plaice in cold broth 55,000 won
๐ Raw fish rice bowl 13,000 won
โป Menu/prices are subject to change
It’s finally hereโthe miracle of Moses in culinary form. With chili peppers and garlic, I’ve parted the Red Sea. Behold, the Raw Fish! A single bowl weighs in at a hefty three kilos, and I intentionally make the journey just to savor it. The portions are generous, making it a favorite among the elderly.
Here, only wild-caught fish is served, and the spicy soup is an absolute must-try. Accompanied by rich seaweed soup made from wild seaweed and sea urchin from Uljin in the East Sea, it’s like tasting your mother’s homemade cooking. The sekoshi (bone-in sliced raw fish) is exceptionally tender and flavorful.
Enter the Assorted Sliced Raw Fish, known as Makhoe. With thick, enticing slices of mullet, plaice, and rockfish, it’s a sight to behold. And right at the center, like a miracle, lie the red pepper and garlic. Fresh and jelly-like in texture, it bursts with savory goodness.
The large size is ample for 3-4 adults, while the medium size is perfect for two. And here’s a tip: if you have leftovers, ask for vegetables and riceโthey’ll gladly provide. Just remember to ask politely.
For lunch, indulge in the Raw Fish rice bowl set menu. Each bite is infused with the aromatic sesame oil, and drizzling the vinegared red pepper paste on top adds the perfect kick. The vegetables soak up the sauce, ensuring every mouthful is bursting with flavor.
As for the Raw Fish in cold broth, it offers a milder yet equally delightful experience. Moderately vinegary, it avoids overwhelming spiciness, allowing you to savor the crunch of the sekoshi. Truly, a dish fit for a feast!
