Busan · fresh seafood house
정동진해물탕·해물찜
Jeongdongjin Seafood
Fresh seafood arrives every morning and is cooked the same day. Each platter is placed in the middle of the table for everyone to share.
- Seafood tang · jjim
- Small · medium · large
- Parking · groups
Jeongdongjin serves both seafood tang and jjim. Choose tang for a clear, refreshing broth or jjim for a spicy red sauce, the owner's recommendation. Small serves two, medium three, and large four. Save room for potato noodles and fried rice at the end.
Tang & Jjim탕 · 찜
Every tang and jjim is made with seafood delivered that morning. Choose a small, medium, or large platter for the size of your group, then place it in the middle and share.
Owner's pickSpicy Seafood Jjim
해물찜
Haemul-jjim · Spicy
The owner's first recommendation for new guests. Seafood and bean sprouts come coated in a spicy red sauce; once the seafood is gone, add potato noodles and finish with fried rice.
- Small · 2 people50,000
- Medium · 3 people60,000
- Large · 4 people70,000
Seafood Tang
해물탕
Haemul-tang
Clams, prawns, octopus, and squid simmer at the table in a clear seafood broth. It is the most popular dish with international guests. Eat each piece as it cooks and let the broth keep simmering.
- Small · 2 people50,000
- Medium · 3 people60,000
- Large · 4 people70,000
Abalone Seafood Jjim
전복해물찜
Jeonbok-haemul-jjim · Spicy
Seafood jjim topped with abalone. Cut the abalone with the scissors and coat each piece in the sauce.
- Small · 2 people60,000
- Medium · 3 people70,000
- Large · 4 people80,000
Abalone Seafood Tang
전복해물탕
Jeonbok-haemul-tang
Seafood tang with abalone, which gives the broth an even richer flavor.
- Small · 2 people60,000
- Medium · 3 people70,000
- Large · 4 people80,000
Fresh Monkfish Jjim
생아구찜
Saeng-agu-jjim · Spicy
Fresh, never-dried monkfish cooked with bean sprouts in a spicy sauce. The flesh is tender and the skin pleasantly chewy.
- Small · 2 people45,000
- Medium · 3 people55,000
- Large · 4 people65,000
Monkfish Bulgogi
생아구불고기
Saeng-agu-bulgogi · Extra spicy · Spicy
Fresh monkfish stir-fried in a fiery spicy sauce. It is the hottest dish on the menu and a specialty unique to this restaurant.
- Small · 2 people45,000
- Medium · 3 people55,000
- Large · 4 people65,000
King Prawn Jjim
왕새우찜
Wangsaeu-jjim · Spicy
Whole king prawns cooked in a spicy sauce. Peel them, then dip the meat back into the sauce.
- Small · 2 people50,000
- Medium · 3 people65,000
- Large · 4 people70,000
Blue Crab Jjim
꽃게찜
Kkotge-jjim · Spicy
Blue crab cooked in a spicy sauce. Pick out the meat and spoon it over rice with some of the sauce.
- Small · 2 people50,000
- Medium · 3 people65,000
- Large · 4 people70,000
Please tell the staff about any nut or shellfish allergies. You can also ask for more kimchi or request a different spice level.
Plates & Add-ons단품 · 추가
Order these as additions to your tang or jjim, or as separate plates. The octopus and abalone are prepared live.
Live Octopus
산낙지
Sannakji
Live small octopus, chopped and tossed in sesame oil and seeds. Chew well.
20,000
Live Abalone
활전복
Hwal-jeonbok · Add to a tang or jjim
Live abalone to cook in your tang or jjim. For raw abalone, order the sashimi instead.
20,000
Abalone Sashimi
전복회
Jeonbok-hoe
Live abalone, sliced thin. Dip it in the vinegar chili sauce or the sesame oil and salt.
20,000
Blue Crab
꽃게
Kkotge · Add to a tang or jjim
Add it to tang for a sweeter broth, or to jjim so the crab meat absorbs the spicy sauce.
15,000
Octopus
문어
Muneo · Blanched
Octopus, briefly blanched and sliced. Served with vinegar chili sauce.
15,000
King Prawns
왕새우
Wangsaeu · Add to a tang or jjim
A plate of king prawns to add to the tang or jjim.
10,000
Squid
오징어
Ojingeo · Blanched
A whole blanched squid, served with scissors for cutting and vinegar chili sauce for dipping.
10,000
Seafood Pancake
해물파전
Haemul-pajeon
A crisp pancake packed with scallions and seafood. Pair it with makgeolli, Korea's milky rice wine.
15,000
Rice, noodles & drinks
Rice & Noodles
KRW- Bowl of Rice공기밥Gongibap1,000
- Potato Noodles감자사리For the jjim sauce2,000
- Fried Rice볶음밥Per person · in the leftover sauce3,000
Drinks
KRW- Soju소주5,000
- Beer맥주5,000
- Makgeolli막걸리5,000
- Chungha청하Rice wine6,000
- Seoljungmae설중매Plum wine12,000
- Bokbunja복분자Black raspberry wine15,000
- Soft Drink음료수2,000
The owner
She named the restaurant after a beach she loved on a trip with her husband.
It did not begin with a grand plan. I started this to make a living. She saw a relative making a good living from her restaurant and thought she might try running one too.
The name came from a trip with her husband. Jeongdongjin, a seaside town they visited while traveling along Korea's east coast, stayed with her. When it was time to name the restaurant, she thought of that sea. We cook seafood, so the name fit perfectly.
Her principles are simple: use fresh seafood delivered every morning and keep the restaurant as clean as if she were cooking for your own family. The restaurant is deep-cleaned regularly and has earned a high hygiene rating from Korea's food safety authority.
For visitors from abroad, she has one recommendation. Foreign guests mostly order the seafood tang, but Koreans eat the seafood jjim. Try what Koreans eat. It is spicy, but it is delicious. After the meal, she asks guests to post an honest Google review with photos. She says she wants candid feedback, not just compliments. Guests who leave a review receive two complimentary abalone.
The owner, Jeongdongjin Seafood
How to eat haemul-jjim
Seafood, then noodles, then fried rice. Three rounds.
Follow the order recommended by the owner.
Cut as you go
When the jjim arrives, use the tongs and scissors to cut the octopus, abalone, and prawns into bite-size pieces, then coat them in the sauce. Pick up some bean sprouts with each bite to balance the heat.
Noodles into the sauce
After the seafood, plenty of bean sprouts and sauce remain. Add potato noodles and toss them through. The owner considers this the meal's second course.
Finish with fried rice
If there is still sauce left, have rice fried in it, 3,000 won per person. Scrape up the crispy bits at the bottom and the meal is done.
If you ordered the tang, take the seafood out as it cooks and keep the broth boiling to the end. Rice stirred into the last of it makes one more bowl.
Ingredient origins
- Kimchi (chili, cabbage) · Korea
- Rice · Korea
Made it all the way to the fried rice? Busan still has many places like this one. Let me show you the next street.
The next street, with BE-JUMIN
Travel like someone who lives here. Find the neighborhood places locals go to, and read their menus and their stories in a language you know.