"Yeocheon Sigoljip Sigol Hansang" is the restaurant where my family and I had our first dinner on our Yeosu trip. In this post, I'll summarize the location, business hours, menu, and my review of the restaurant.
Although it's a Korean restaurant, I believe that even foreigners will enjoy the flavors, so I wanted to share it.
Yeocheon Sigoljip Sigol Hansang Restaurant Information
The exterior of Yeocheon Sigoljip Sigol Hansang looks like the picture above.
It's the place with a sign bordered in green.
The restaurant is closed every Sunday and operates only from Monday to Saturday.
The operating hours are from 5:30 PM to 11:55 PM, making it a perfect spot for dinner.
One of the reviews mentioned that reservations are essential, so we called the restaurant on the morning of our visit, and luckily, there was a table available.
Despite the fact that our visit was on August 15th, Korea's Liberation Day, and a holiday period, we were still able to make a reservation. We arrived at the restaurant at 6:00 PM, and by the time we got there all the other tables were already occupied.
There were some people waiting, but since they started seating dinner guests from 5:30 PM, those who didn't make a reservation had to wait until at least after 7:00 PM to get a table. Therefore, it's highly recommended to tmake a reservation.
However, the restaurant requires a minimum order of thre servings when you first order, so it seems they only accept reservations for groups of at least three to four people.
You can make a reservation by calling the restaurant or visiting in person the day before.
If you're not confident in your Korean, you might ask the hotel receptionist to call on your behalf. Just be sure to leave a contact number to prevent no-shows.
Yeocheon Sigoljip Sigol Hansang Menu
The picture above shows the four servings of "Tong Kkot Samgyup Hansang" that we ordered.
Everything in the picture is included in the Tong Kkot Samgyup Hansang set.
The only other items we ordered separately were on can of soda and one bottle of beer.
The table below shows the menu and prices at Yeocheon Sigoljip Sigol Hansang.
Menu | Price | Menu | Price |
Tong Kkot Samgyup Hansang (Korean traditional table setting with Whole premium marbled pork belly) | ₩25,000 | Tong Kkot Samgyupsal 150g* (Whole premium marbled pork belly) | ₩16,000 |
Saeng Samgyup Hansang (Korean traditional table setting with fresh pork belly) | ₩25,000 | Saeng Samgyupsal 150g* (Fresh pork belly) | ₩16,000 |
Chadolbag-i Hansang (Korean traditional table setting with beef brisket) | ₩33,000 | Chadolbag-i 150g* (Beef brisket) | ₩25,000 |
Soojae Sosiji* (Handmade Sausage) | ₩18,000 | Woosamgyup Sookjoo* (Beef belly with Mung-bean sprouts) | ₩16,000 |
WangSaewoo Beoteogu-i* (Grilled King prawn with butter) | ₩35,000 | Jeonbok Beoteogu-i* (4 Grilled abalones with butter) | ₩25,000 |
Gwanja Beoteogu-i* Grilled Scallops with Butter | ₩30,000 | SaeJogae(only winter)* (Egg Cockle clam) | ₩90,000 |
Dalgyal-Jjim* (Korean Steamed egg) | ₩3,000 | Corn Cheese* | ₩3,000 |
Beoseot* (mushroom) | ₩3,000 | Minari* (Korean Watercress) | ₩3,000 |
Gimchi* | ₩3,000 | Guljeot* (Salted Fermented Oysters) | ₩5,000 |
Doenjang Jjigae* (Korean Soybean Paste Stew) | ₩28,000 | Extra Noodles | ₩2,000 |
Nurungji(min. 2p) (Scorched Rice soup) | ₩3,000 | Mul Naengmyun (Cold noodles in clear broth) or Bibim Naengmyun (Cold noodles in spicy mixed sauce | ₩6,000 |
Sigoljib Ramyeon(min. 2p)* | ₩9,000 | Self-Bokkeumbap(min. 2p)* (Self Fried rice) | ₩4,000 |
Soju | ₩5,000 | Beer | ₩5,000 |
Bokbunjaju (Black Raspberry Wine) | ₩15,000 | Yeontae-Goryangju(250㎖) (Yantai Kaoliang Liquor) | ₩20,000 |
Soda (Cola/Sprite) | ₩2,000 | Yeontae-Goryangju(500㎖) (Yantai Kaoliang Liquor) | ₩35,000 |
An asterisk(*) next to a menu name indicates that it's not a main dish but an additional order.
"min. 2p" means that a minimum order of two servings is required, and the price listed is per serving.
How to eat Tong Kkot Samgyup Hansang and Review
The meal is served as shown in the picture above.
After choosing which Hansang(set meal) you want, the main dish will be brought out accordingly.
We ordered four servings of Tong Kkot Samgyup Hansang.
When you place your first order at this restaurant, you must order at least three servings of the main dish.
After that, you can add on other dishes one serving at a time, except for those marked with "min. 2p" on the menu.
The top left dish is onions with soy sauce, which you can eat with the meat.
The pickled leaves at the bottom left are "Myeonginamul"(wild garlic leaves), which go well with the wraps.
After placing your order, the staff will bring out shellfish soup and acorn jelly salad as shown above.
The soup contains mussels and clams, likely "Dongjuk" clams. It's not spicy from red pepper paste, but it has a refreshing and spicy from black pepper and red pepper.
After finishing the shellfish soup and acorn jelly salad, a variety of dishes and ingredients were brought to the table as shown above.
The staff heated the grill and then brought over other ingredient in a small basket, it's an octopus alive.
In the picture above, the scallion salad, scallion kimchi, napa cabbage gimchi, and mustard greens gimchi are all great accompaniments for the meat.
The small red sauce is salted fermented seafood, which you can dip the meat into. However, since it has a strong, fermented fishy flavor, it might not be to everyone's taste, especially for foreigners.
The black dish next to the mushrooms at the top of the image contains salted fermented oysters called gul-jeot. These oysters have a distinct flavor and go well with the meat when wrapped in leafy vegetables.
The long green vegetable is mustard leaf, which has a unique, slightly bitter taste that is delightful. Both the mustard leaf and mustard leaf gimchi are local specialties of Yeosu.
Be careful with the steamed egg, as it's very hot and can easily burn your tongue.
When the crab doenjang-jjigae starts to boil, the staff will come and prepare the crab for you. Once the stew is fully cooked, you can enjoy the crap meat, and the broth is richly infused with the crab's flavor, making it quite delicious.
After appetizer, the live octopus is served next.
The staff oils the heated grill with pork fat, then cooks the live octopus. As the octopus begins to cook, they'll also place other ingredients on the grill.
As the octopus is grilling, all the ingredients settle into place on the grill, as shown in the picture above. Two live abalones are placed on onion slices, with shrimp grilling next to them. Mushrooms are also placed on one side of the grill.
While the shrimp is grilling, the bean sprouts are stir-fried and gathered to one side, and then the beef brisket(woosamgyup) is grilled and placed on top of the bean sprouts.
Next, the staff layers the bottom of the grill with Korean watercress and places the cooked octopus, with its head and tentacles cut off, on top, as shown in the picture.
Then, they arrange colorful mushroom flowers on one side and grill the pork belly between the octopus and the mushrooms.
The staff handles everything up to this point.
Once they've set everything up and leave, start by eating the shrimp. The shrimp are prepped for easy eating.
People who love shrimp often eat the heads too, but I personally removed the heads and tails before eating.
Next, cut the octopus into bite-sized pieces with scissors and dip them into your preferred sauce. The plate has three different sauces: a tangy and spicy cho-gochujang(vinegar chili paste), a sesame oil and salt mix, and curry powder. Dip according to you taste.
Also pick up some Korean watercress when you eat grilled octopus. Korean watercress has a refreshing yet slightly bitter taste and is known for its blood-purifying benefits.
It's best to eat the octopus first, as it can become tough if overcooked.
Then, enjoy the woosamgyup with the fried mung-bean sprouts. You can wrap it in lettus or simply dip it in your preferred sauce.
The ssamjang (fermented soybean paste dip) is on the grill, seasoned with minced garlic, chopped chili peppers, and boiled small snails.
I wrapped the pork in a perilla leaf and a salted wild garlic leaf, then added grilled napa cabbage gimchi and put a little ssamjang on it before eating.
Afterward, I wrapped the pork in lettuce with a salted wild garlic leaf, added a strand of scallion kimchi, and topped it with salted fermented oysters and ssamjang before eating.
The food was so delicious that we couldn't resist ordering some drinks, so we got a can of soda and a bottle of beer.
We ordered only one beer, but two bottles were brought out. When I asked the staff, they explained that two bottles are part of the standard setup. You don't have to drink the extra bottle; if you don't, you won't be charged for it.
Normally, we would have ordered naengmyeon(cold noodles) or fried rice after finishing the meat, but the portions were so generous that we were completely full. We were so full that even finishing the beer was a challenge.
In total, we ordered four servings of Tong Kkot Samgyup Hansang, one can of soda, and one bottle of beer, which came to ₩107,000. It may be about $80.
Making a reservation might be a bit challenging for foreigners, but the staff is friendly, and the food isn't difficult for non-Koreans to enjoy. I highly recommend visiting this place if you're ever in Yeosu.
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