Budu Sikdang: Mackerel Sashimi in Moseulpo Port, Jeju
Between the difficulties of COVID-19, overlapping personal issues, and the vulnerable change of seasons, getting through each day has been really tough. I wanted to just take off somewhere far away, but with the pandemic, I couldn't, so Jeju Island was the furthest I could manage. I was planning to just do nothing and read books before heading back up, but figuring out what to eat was the problem, so I asked an older friend for help. The place he took me to was Budu Sikdang.
In Moseulpo Port, a mackerel sashimi restaurant called "Miyeong-ine" is famous, so I was thinking of going there. However, my friend recommended Budu Sikdang instead, saying their side dish style is a bit different and they offer grilled dishes along with various types of sashimi, making it a better choice. So, we immediately changed our destination.
When we arrived, the restaurant was already packed and a waiting line was just starting to form. It's amazing how people manage to find these places so well. The restaurant was bustling, as if laughing in the face of the COVID era. Even though we came quite early, this large space was completely full. While waiting briefly, I noticed the table turnover rate was incredibly fast, too. Normally, this is a place where you'd have to wait at least an hour, so you really need to plan with plenty of time to spare. Especially if you're coming with family, you should time your visit carefully. I heard they have over 150 seats, so seeing it this crowded made me really excited.
My main goal today was to eat mackerel sashimi, which is hard to find in Seoul, so we ordered a set that included mackerel sashimi, grilled fish, and sea urchin seaweed soup. They definitely have a wide selection of menu items and various combinations. If everyone you're traveling with has the exact same taste in food, you could go anywhere, but this is a fantastic option when everyone has different preferences.
I've tried mackerel sashimi in Seolleung (in Seoul) before, but it's hard to beat the taste of eating it right at the source in Seogwipo. The reason mackerel sashimi is great even for a sashimi novice who doesn't really like raw fish is that you can wrap it up with various ingredients. In that sense, Budu Sikdang's white kimchi is their trademark. I'm not sure if they make it themselves or buy it, but thanks to the white kimchi, the greasiness of the mackerel is completely neutralized. After eating mackerel sashimi a few times, I've realized that, much like eel, the key is how you cut the richness to keep it tasting delicious in your mouth until the very end. The place in Seolleung used water dropwort, while Budu Sikdang uses white kimchi to let you enjoy the flavor all the way through.
The sashimi was fresh, the side dishes were good, and I couldn't ask for more. The only bummer is that it's the tail end of yellowtail season, but I'm leaving without getting to eat any. Yellowtail is also a rich fish, so I think it would pair perfectly with Budu Sikdang's side dishes.