Somejip

Flower crab made with the secret soy sauce recipe from the island house

A highly addictive rice thief made with plenty of sea cucumber innards.

A signature dish of the island house where you can fully experience the rich and refreshing taste of soft-shell crab.

A savory and light beef pancake that pairs well with makgeolli.

Grilled freshwater eel with a special sauce, characterized by its rich and mild flavor.

Kimchi stew made with fresh pork that is simmered thoroughly

A menu consisting of fresh eoriguljeot and scallop jeot (myeongran jeot)

A nourishing dish made by boiling eel bones to create a broth and cooking the whole eel in it.

Boiled fresh rock octopus prepared with the know-how of the island house to experience the optimal texture.

With its salty flavor, you can easily finish a bowl of rice! Mixing rice with the green tea served alongside is also a delicacy.

Skate that has been fermented just right, well-cooked meat, and skate served with kimchi and salted small clams.

A combination of high-quality domestic pork belly and young radish kimchi

A dish made with broth simmered from eel bones, served with whole eels and leafy greens.

A addictive skate fish soup made with a generous amount of skate fish roe.

A meeting of seasonal fish and care, light grilled fish