When most people think of Sindang, a neighborhood located in central Seoul, they think of tteokbokki, spicy rice cakes the area’s famous for. Yet, there’s more to Sindang. I’d argue even that tteokbokki isn’t the true highlight of the neighborhood, history aside. Jungang Market, right next to Sindang Station Line 2, is home to many small restaurants offering foods ranging from jokbal (pigs feet), to kalguksu (literally “knife noodle soup”, made with wheat flour noodles), to dried fish. However, just exploring the upper level of the market it’d be easy to miss what’s underneath: a large seafood market in the shape of one long hallway, extending the underground length of the market, shops stretching into the distance across from each other.
Walking down the walkway towards the lower level I had to duck my head to avoid hitting the low hanging ceiling. After turning the corner into the lower floor, the dark, low lit atmosphere of the upper/ground level market floor was replaced with stark white light (reminiscent of lighting in large supermarkets). The walls and floor, too, were all white, as is traditional in many Korean fish/seafood markets, and older Korean women and men were sitting around in each restaurant sharing drinks, eating fish, laughing, yelling, all the above. A typical scene at a Korean market.
(Banchan, including: sea snails, quail eggs, squash, shrimp, tofu, corn and grilled mackerel..)
We went for Hoe (or “sashimi”), cuts of raw fish served with banchan (small side dishes with assorted meats/vegetables). I’ve never really been a huge fan of seafood, particularly fish, but I’ve been wanting to expand my horizons and try a larger variety of Korean food so when Winnie suggested we try Sindang’s raw fish market I was all game. A smiling middle aged woman ushered us into her restaurant where we sat and looked over the menu, deciding on the 40,000 won (around $35 USD) set, which included a platter of raw fish with a variety of banchan, 8 sushi rolls and followed by maeuntang (a spicy seafood stew). I ordered a soju (the ubiquitous (and notorious) green bottled 1 dollar sweet potato vodka Korean’s are known to drink like beer) as I thought it’d complement the meal well. Winnie doesn’t drink so I poured her an empty shot glass of water and we cheered to our meal.
Shortly after it came out, first with the banchan then followed by the large platter of sliced, raw flounder (광어회, gwangeo hoe) served with a soysauce dipping sauce and wasabi (or in this case, died horseradish). After talking and eating our way through the main course, the maeuntang came out (literally “spicy soup”), consisting of a wide variety of vegetables, mostly strong and pungent in flavor, such as hot peppers, chilli peppers, onions, garlic, ginger and mushrooms along with red snapper fish, clams, and shrimp over a pepper sauce based broth. Everything was good, but I wouldn’t call it great. Being someone who’s never been inclined towards seafood, I wasn’t expecting to love it, so I wasn’t surprised. Yet, nonetheless, we both ate well and the experience itself was worth the trip. When going to Sindang, I’d recommend not simply limiting yourself to the famous “Tteokbokki Town”…For two reasons. One, I think there’s much better tteokbokki all across Seoul than what you can find in that area. Two, the market itself and surrounding restaurants have a lot of great food to offer. While I’m not a huge seafood guy, this market’s definitely worth a visit as well as the ground level where you can find lots of tasty street snacks and soup restaurants.