Source: https://heyseorak.com/spots/hanggu-live-fish Last-Updated: 2026-04-26 --- # Hanggu Live Fish (항구활어) > Say the romanized name when ordering. Staff will understand even if your pronunciation isn't perfect. Category: seafood | Type: eat | Area: daepo | Price range: premium Address: Daepo Fishery Market Bldg S, Unit 9, 59 Daepohang-himang-gil, Sokcho, Gangwon Phone: 0507-1437-4866 Hours: Mon–Fri 11:00–23:30 (LO 22:00), Sat–Sun 11:00–24:00 (LO 22:30) (Closed every other Wednesday. Last order 22:00 on weekdays, 22:30 on weekends.) English menu available: Yes ## Trust and freshness - Verification: interview / 2026-04-15 - Menu freshness: updated 2026-04-15T15:09:02.151+00:00 A family-run sashimi and crab house on Daepo Port, now in its second generation. The mother started the business thirty years ago in the old open-stall fish market; twenty years later, her daughter runs the floor from a smaller building with an ocean view, still picking fish from the dawn auction and keeping a rotating spread of side dishes that changes with the season. Live sashimi, fresh snow crab, and a spicy fish stew regulars drive from out of town for — all in a room small enough that the owner greets every table. Pro tip: Don't let the set menu box you in — just tell the owner what you want. She speaks English (she lived in the US) and will build a custom spread for you: grilled fish, steamed crab, pre-cracked so you don't have to fight the shell. Families with kids: ask for the kid-friendly side dishes; they'll swap in milder items. Arrive before 21:00 to catch the full kitchen. ## Story ### How it started Thirty years ago, the current owner's mother set up a stall in Daepo Port's old nanjeon — the open-air raw fish market that used to line the harbor in plywood-and-tarp buildings. When the port was reclaimed and rebuilt about a decade ago, long-time vendors were given allocation rights in the new structures. The family moved into this smaller, permanent building. The daughter has been running it for over twenty years now; what the new space lost in scale, it gained in family rhythm — two generations, one kitchen, regulars who have been coming since before the port was paved. ### Philosophy Freshness is the line they refuse to cross. The owner says she has almost never received a complaint about her sashimi — and she means it as a standard, not a boast. Fish rotates daily through vendors and the Daepo Port auction depending on the season: farmed for consistency, wild when the boats bring in something worth serving. Snow crab comes from Russia when the domestic haul is short, but nothing frozen goes out. The side dishes change with the weather — warm ones in winter, chilled mulhoe spreads in summer — because the owner thinks what you eat alongside the fish matters as much as the fish itself. ### Signature The spicy fish stew (maeuntang) is the dish regulars drive from Seoul for. There is no secret recipe — the owner is the first to admit this — but something about the balance of broth, bone, and just-killed fish makes it consistently beat the stews at neighboring places. The kimchi pancake, a throwaway side dish at most sashimi houses, has become its own quiet signature: thin, blistered, and good enough that customers ask what's in it. The answer is nothing fancy; just made fresh, every day. ### Finding the place Hanggu Live Fish is inside Daepo Port's main dining strip on Daepohang-gil, a 10-minute drive south of downtown Sokcho. Take bus 9 or 9-1 to the Daepo Port stop, or park in the Daepo 1st Public Parking Lot and walk in. The restaurant has an ocean view — ask for a window table if you can. It's on the way back from Seoraksan, which makes it a natural post-hike stop for dinner. ### Seasonal notes The side dish spread rotates with the season: hot stews and warm banchan in winter, chilled mulhoe and cold seafood platters in summer. Wild-caught fish varies by what the morning auction brings in — rockfish, sea bream, olive flounder, depending on the month. Traffic spikes during Sokcho's fall foliage season and when cruise ships dock at Sokcho Port. ### For international visitors The owner's family lived in the US, so English is not a problem here — a rare thing on Daepo Port. She's happy to customize: grilled fish instead of raw, steamed crab pre-cracked so you don't have to wrestle the shell, milder side dishes for kids. One group of guests from Singapore came in holding a translator app, trying to ask if they could skip the set menus and order à la carte; the owner answered in English, they built their own spread piece by piece, and left raving. Most foreign visitors here love the grilled fish and steamed crab, and are usually happiest when someone walks them through the banchan spread — the free side dishes that come with every table still surprise people. > 세트 메뉴 말고 드시고 싶은 거 말씀해 주세요. 저희가 맞춰 드릴 수 있어요. — 'Don't feel stuck with the sets. Tell me what you want to eat, and we'll put it together for you.' ## Dietary Summary - Total menu items: 39 - Common allergens: shellfish, gluten ## Menu ### King Crab Courses (킹크랩 코스) - **King-keu-raep A Ko-seu (5-in)** (킹크랩 A코스 (5인)) — ₩450,000 ⭐ Signature King crab, live sashimi, spicy fish stew, cold raw fish soup, and the full side-dish spread. The premium family feast. Ingredients: king crab, live sashimi, spicy fish stew, mulhoe | Allergens: shellfish | Serving: Serves 5. Crab can be pre-cracked on request. - **King-keu-raep B Ko-seu (3-in)** (킹크랩 B코스 (3인)) — ₩350,000 King crab, live sashimi, spicy fish stew, cold raw fish soup, and the full side-dish spread. Ingredients: king crab, live sashimi, spicy fish stew, mulhoe | Allergens: shellfish | Serving: Serves 3. Crab can be pre-cracked on request. - **King-keu-raep C Ko-seu (2-in)** (킹크랩 C코스 (2인)) — ₩300,000 King crab, live sashimi, spicy fish stew, and the full side-dish spread. The couple's option. Ingredients: king crab, live sashimi, spicy fish stew | Allergens: shellfish | Serving: Serves 2. Crab can be pre-cracked on request. ### Bakdal Snow Crab Courses (박달대게 코스) - **Bak-dal Dae-ge A Ko-seu (4-in)** (박달대게 A코스 (4인)) — ₩380,000 ⭐ Signature Premium-grade snow crab (bakdal), live sashimi, spicy fish stew, cold raw fish soup, and the full side-dish spread. Bakdal crabs have firmer shells and denser meat than regular snow crab. Ingredients: bakdal snow crab, live sashimi, spicy fish stew, mulhoe | Allergens: shellfish | Serving: Serves 4. Crab can be pre-cracked on request. - **Bak-dal Dae-ge B Ko-seu (2-in)** (박달대게 B코스 (2인)) — ₩250,000 Premium-grade snow crab (bakdal), live sashimi, spicy fish stew, cold raw fish soup, and the full side-dish spread. Ingredients: bakdal snow crab, live sashimi, spicy fish stew, mulhoe | Allergens: shellfish | Serving: Serves 2. Crab can be pre-cracked on request. ### Snow Crab Courses (대게 코스) - **Dae-ge A Ko-seu (5-in)** (대게 A코스 (5인)) — ₩400,000 ⭐ Signature Snow crab, live sashimi, cold raw fish soup, spicy fish stew, and the full side-dish spread. The family feast. Ingredients: snow crab, live sashimi, spicy fish stew, mulhoe | Allergens: shellfish | Serving: Serves 5. Crab can be pre-cracked on request. - **Dae-ge B Ko-seu (4-in)** (대게 B코스 (4인)) — ₩300,000 Snow crab, live sashimi, cold raw fish soup, spicy fish stew, and the full side-dish spread. Ingredients: snow crab, live sashimi, spicy fish stew, mulhoe | Allergens: shellfish | Serving: Serves 4. Crab can be pre-cracked on request. - **Dae-ge C Ko-seu (3-in)** (대게 C코스 (3인)) — ₩250,000 Snow crab, live sashimi, spicy fish stew, and the full side-dish spread. Ingredients: snow crab, live sashimi, spicy fish stew | Allergens: shellfish | Serving: Serves 3. Crab can be pre-cracked on request. - **Dae-ge D Ko-seu (2-in)** (대게 D코스 (2인)) — ₩200,000 Snow crab, live sashimi, spicy fish stew, and the full side-dish spread. The couple's option. Ingredients: snow crab, live sashimi, spicy fish stew | Allergens: shellfish | Serving: Serves 2. Crab can be pre-cracked on request. - **Dae-ge E Ko-seu (2-in)** (대게 E코스 (2인)) — ₩170,000 The budget snow crab course — smaller crab with live sashimi, spicy fish stew, and the full side-dish spread. Same quality, smaller portion. Ingredients: snow crab, live sashimi, spicy fish stew | Allergens: shellfish | Serving: Serves 2. Entry-level snow crab course. ### Red Snow Crab Courses (붉은대게 코스) - **Bul-geun Dae-ge A Ko-seu** (붉은대게 A코스) — ₩200,000 Red snow crab, live sashimi, spicy fish stew, and the full side-dish spread. Red crab is sweeter and more affordable than regular snow crab. Ingredients: red snow crab, live sashimi, spicy fish stew | Allergens: shellfish | Serving: Crab can be pre-cracked on request. - **Bul-geun Dae-ge B Ko-seu** (붉은대게 B코스) — ₩150,000 Red snow crab, live sashimi, spicy fish stew, and the full side-dish spread. The most affordable crab course. Ingredients: red snow crab, live sashimi, spicy fish stew | Allergens: shellfish | Serving: Crab can be pre-cracked on request. ### Wild Live Sashimi (자연산 활어회) - **Jul-dom** (줄돔) Wild striped beakfish — a prized catch with firm, sweet flesh. Rare outside the East Sea. Ingredients: wild striped beakfish | Allergens: shellfish | Serving: Market price. Availability depends on the morning auction. - **Nong-eo** (농어) Wild sea bass — clean, mild, with a satisfying bite. A classic East Sea sashimi fish. Ingredients: wild sea bass | Allergens: shellfish | Serving: Market price. Seasonal. - **Cham-dom** (참돔) Wild red sea bream — delicately sweet with a pink, translucent slice. One of the most celebrated sashimi fish in Korea. Ingredients: wild red sea bream | Allergens: shellfish | Serving: Market price. Seasonal. - **Nol-rae-mi** (놀래미) Wild fat greenling — firm, white flesh with a clean finish. Common in East Sea waters and loved for sashimi. Ingredients: wild fat greenling | Allergens: shellfish | Serving: Market price. Seasonal. - **Do-da-ri** (도다리) Wild fine-spotted flounder — a spring specialty with a light, subtly sweet flavor. The seasonal favorite. Ingredients: wild fine-spotted flounder | Allergens: shellfish | Serving: Market price. Spring specialty. ### Seasonal Assorted Sashimi (계절모둠회) - **Gye-jeol Mo-deum-hoe Teuk-seu-pe-syeol** (계절모둠회 특스페셜) — ₩300,000 ⭐ Signature The top-tier seasonal platter — assorted seasonal sashimi, cold raw fish soup, and an array of fresh seafood sides. Everything the kitchen has, all at once. Ingredients: seasonal wild fish, mulhoe, assorted seafood sides | Allergens: shellfish | Serving: The full seasonal feast. Fish varies daily. - **Gye-jeol Mo-deum-hoe (Dae)** (계절모둠회 (대)) — ₩200,000 Large platter of seasonal wild-caught sashimi — the fish changes with what the Daepo Port auction brings in. Ingredients: seasonal wild fish | Allergens: shellfish | Serving: Serves 3–4. Fish varies daily. - **Gye-jeol Mo-deum-hoe (Jung)** (계절모둠회 (중)) — ₩150,000 Medium platter of seasonal wild-caught sashimi — a daily rotation from the morning auction. Ingredients: seasonal wild fish | Allergens: shellfish | Serving: Serves 2–3. Fish varies daily. - **Gye-jeol Mo-deum-hoe (So)** (계절모둠회 (소)) — ₩120,000 Small platter of seasonal wild-caught sashimi — perfect for two, with whatever came in that morning. Ingredients: seasonal wild fish | Allergens: shellfish | Serving: Serves 1–2. Fish varies daily. ### Farmed Assorted Sashimi (양식모둠회) - **Yang-sik Mo-deum-hoe (Teuk)** (양식모둠회 (특)) — ₩200,000 Extra-large platter of farmed sashimi — flatfish, rockfish, and sea bream in consistent portions. The budget-friendly way to feed a group. Ingredients: farmed flatfish, farmed rockfish | Allergens: shellfish | Serving: Serves 4–5. - **Yang-sik Mo-deum-hoe (Dae)** (양식모둠회 (대)) — ₩150,000 Large platter of farmed sashimi — flatfish, rockfish, and sea bream. Ingredients: farmed flatfish, farmed rockfish | Allergens: shellfish | Serving: Serves 3–4. - **Yang-sik Mo-deum-hoe (Jung)** (양식모둠회 (중)) — ₩120,000 Medium platter of farmed sashimi — flatfish, rockfish, and sea bream. Ingredients: farmed flatfish, farmed rockfish | Allergens: shellfish | Serving: Serves 2–3. - **Yang-sik Mo-deum-hoe (So)** (양식모둠회 (소)) — ₩100,000 Small platter of farmed sashimi — a safe, consistent first-time sashimi order for two. Ingredients: farmed flatfish, farmed rockfish | Allergens: shellfish | Serving: Serves 1–2. ### Meals (식사류) - **U-reok Mae-un-tang (Jung)** (우럭매운탕 (중)) — ₩80,000 ⭐ Signature The stew regulars drive from out of town for — rockfish, tofu, and vegetables in a bold red broth. No secret recipe, just done right. Ingredients: rockfish, tofu, vegetables, gochujang broth | Spicy: medium | Allergens: shellfish | Serving: Medium — serves 3–4. - **U-reok Mae-un-tang (So)** (우럭매운탕 (소)) — ₩60,000 The house spicy fish stew in a smaller portion — rockfish, tofu, and vegetables in a bold red broth. Ingredients: rockfish, tofu, vegetables, gochujang broth | Spicy: medium | Allergens: shellfish | Serving: Small — serves 1–2. - **Hoe-deop-bap** (회덮밥) — ₩20,000 Fresh sashimi over seasoned rice with vegetables and a sweet-spicy gochujang sauce. The easiest entry point to raw fish. Ingredients: sashimi, rice, vegetables, gochujang | Spicy: mild | Allergens: shellfish, gluten - **Mul-hoe** (물회) — ₩20,000 A chilled, tangy-spicy soup with raw fish and crisp vegetables — the East Sea summer staple. Ingredients: raw fish, vegetables, chili-vinegar broth | Spicy: medium | Allergens: shellfish | Serving: Best in summer. - **Hae-mul Mo-deum Mul-hoe** (해물모둠물회) — ₩40,000 A loaded mulhoe with assorted seafood — sashimi, shellfish, and extras in a chilled spicy broth. Ingredients: assorted seafood, raw fish, chili-vinegar broth | Spicy: medium | Allergens: shellfish | Serving: Premium version of the standard mulhoe. ### Drinks (주류) - **Bok-bun-ja** (복분자) — ₩20,000 Deep, sweet Korean black raspberry wine — classic pairing for rich seafood. Ingredients: black raspberry - **Baek-se-ju** (백세주) — ₩10,000 Traditional Korean rice wine infused with eleven medicinal herbs — earthy, mildly sweet. Ingredients: rice wine, herbs - **San-sa-chun** (산사춘) — ₩10,000 Fragrant Korean hawthorn-berry wine — sweet, slightly tart, a regional favorite. Ingredients: hawthorn berry - **Cheong-ha** (청하) — ₩6,000 Clean, crisp chilled rice wine — the sashimi pairing of choice in most Korean raw fish houses. Ingredients: rice wine - **Maek-ju** (맥주) — ₩6,000 Korean beer — cold, crisp, and easy with seafood. Ingredients: beer | Allergens: gluten - **So-ju** (소주) — ₩5,000 Korea's iconic clear spirit — slightly sweet, the default sashimi pairing. Ingredients: soju - **Mal-geun Gang-won** (맑은강원) — ₩6,000 A local Gangwon-do soju — smoother and cleaner than the national brands. Ingredients: soju | Serving: Regional specialty. - **Mak-geol-li** (막걸리) — ₩5,000 Milky, lightly fizzy rice beer with a tangy-sweet finish. Traditional and easy to drink. Ingredients: rice, nuruk | Allergens: gluten - **Eum-ryo-su** (음료수) — ₩2,000 Assorted soft drinks — soda and juice.