NadeSeobudu Raw Fish Street 서부두 명품 횟집거리
About twenty raw-fish houses packed along 150 meters of the western breakwater of Jeju Harbor, a strip that began as dockside stalls in 1965 and was designated a specialty street in 2008. Menus follow whatever the boats landed that morning, served as thick-cut hoe with the trimmings returned later as a bubbling maeuntang stew. This is where Jeju office dinners and family occasions have happened for two generations.
Local context
Ordering the mixed seasonal platter (modum hoe) is the standard move; the spicy stew made from the leftover bones typically comes at the end without asking, and locals judge a house by that stew.
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