We Came for a Light Bite and Left Defeated by a Mountain of Seafood
Sometimes I am not exactly hungry, but I still want to fill my stomach with something really, really delicious.
Those moments are surprisingly difficult when it comes to choosing what to eat. I do not want a heavy meal, but I also do not want to waste the opportunity on something ordinary.
When that happens, I usually choose seafood or sashimi. This time, however, I decided to visit a Korean grilled shellfish restaurant for the first time in quite a while.
The restaurant was Hawaii Jogae Dangsan Branch, located near Dangsan Station in western Seoul.
A quick note for international visitors:
“Jogae” or jogae (조개) means shellfish in Korean, while jogae-gui (조개구이) refers to assorted shellfish cooked directly over a tabletop grill.
Where Is Dangsan in Seoul?
Dangsan is a neighborhood in Yeongdeungpo-gu, on the southern side of the Han River in western Seoul. It is not one of Seoul’s best-known tourist districts, which may be exactly why the area feels more like a place where local residents actually eat and meet after work.
Dangsan Station is served by both Seoul Subway Line 2 and Line 9, making the neighborhood relatively convenient to reach from areas such as Hongdae, Yeouido, Gangnam, and other parts of central Seoul.
Practical information for international visitors
- Korean name: 하와이조개 당산점
- English name: Hawaii Jogae Dangsan Branch
- Address: 1F, Unit 2, 8 Dangsan-ro 47-gil, Yeongdeungpo-gu, Seoul, South Korea
- Nearest subway station: Dangsan Station, Seoul Subway Lines 2 and 9
- Suggested map search: Copy and paste “하와이조개 당산점” into Naver Map or Kakao Map
Restaurant hours, menu prices, promotions, and complimentary items can change, so international visitors should check the latest information on Naver Map shortly before visiting.
A Full Platter of Grilled Shellfish and a Full Platter of Shrimp
We ordered one platter of grilled shellfish and one platter of grilled shrimp.
The total price was in the KRW 70,000 range, so I would not describe it as an extremely cheap dinner.
Then again, it is becoming difficult to eat both grilled shellfish and a generous serving of shrimp at a restaurant without paying at least this much.
At first, I wondered whether the meal might be slightly expensive for two people. By the time we finished, however, both of us were completely full, and we even had a little food left over.
Considering the volume of shellfish, shrimp, side dishes, and the final complimentary ramen option, I eventually began to think that the set was actually quite reasonably priced.
The exact weight of the seafood was not written on the menu, so I cannot confirm how many grams or kilograms were served. The portions simply felt much larger than I had initially expected.
The Owner Explained How to Grill the Shellfish
The grilled shellfish platter arrived first, and the owner kindly explained how each piece should be cooked.
This was helpful because Korean shellfish restaurants often serve several different types of shellfish together, and the cooking time can vary depending on the size and thickness of each shell.
For international visitors who have never tried Korean-style grilled shellfish before, there is no need to feel intimidated. The staff explained the basic process, and most of the meal involved waiting for the shells to open and checking that everything was thoroughly cooked.
The meal did not consist of shellfish alone. It also included tteokbokki, mussel soup, and squid that we could cook on the grill.
- Tteokbokki: chewy Korean rice cakes in a sweet and spicy red sauce
- Mussel soup: a light and savory broth served with mussels
- Grilled squid: pieces of squid cooked directly on the tabletop grill
While waiting for the shellfish to open, we could eat the spicy rice cakes, sip the warm mussel broth, and grill the squid.
Part of the fun of visiting a Korean shellfish restaurant is simply sitting in front of the fire and watching the shells gradually open one by one.
Cheese-Topped Scallops Are Always Delicious
And, of course, cheese-topped scallops are delicious every single time.
As the natural juice from the scallops mixes with the melted cheese and begins to bubble, it becomes almost impossible not to sit there holding your chopsticks and waiting impatiently.
The combination of tender scallop, salty seafood broth, and creamy melted cheese is familiar, rich, and satisfying.
It is not an experimental or complicated flavor. It is one of those foods that tastes good precisely because you already know how good it is going to be.
We Received Six Extra Shellfish Through a Naver Review Promotion
At the time of our visit, the restaurant was running a Naver receipt review promotion. After participating, we received six additional shellfish.
Free shellfish always tastes even better. ^^
Promotions like this are common at Korean restaurants, although the conditions may be explained only in Korean. International visitors can show the promotion sign to a staff member or use a translation application to ask whether it is still available.
Because restaurant events can end or change without notice, this particular promotion should not be considered permanently available.
The Seafood Looked Fresh Before We Even Sat Down
There was a large tank filled with live seafood in front of the restaurant.
Seeing the seafood in the tank made the ingredients look reassuringly fresh before we had even started eating.
The shellfish looked healthy and fresh to the eye, and after tasting them, they also seemed trustworthy in terms of flavor and texture.
I confirmed the freshness once with my eyes and then again with my mouth.
The Live Shrimp Arrived After the Shellfish
When we had nearly finished the shellfish, we asked the staff to bring out the shrimp.
The shrimp were still alive and jumping when they arrived, which made me feel slightly guilty.
Sorry, little ones.
I promise I will not waste you. ㅠㅠ
International visitors should be aware that live seafood is commonly served at some Korean seafood restaurants. Seeing shrimp move on the tray may be surprising for people who are not accustomed to it.
The shrimp were placed over a thick bed of heated salt. This cooking method is called saeu sogeum-gui (새우 소금구이), meaning salt-grilled shrimp.
The shrimp do not taste overwhelmingly salty because they are cooked on top of the salt rather than being completely coated in it.
As the shrimp gradually turned red, the familiar and appetizing aroma of grilled shrimp began to rise from the table.
Do Not Throw Away the Shrimp Heads
Once the shrimp were fully cooked, we cut off the heads and collected them for the owner.
The kitchen then grilled the shrimp heads separately with butter and parsley.
This is something international visitors should know before automatically discarding them: ask the staff whether the shrimp heads can be grilled again.
The heads came back crisp, fragrant, and much more flavorful than I had expected.
Inside the crunchy shells, the deep flavor of the shrimp and its rich internal juices blended beautifully with the butter.
Honestly, the shrimp heads may have tasted even better than the shrimp bodies.
Some people normally throw shrimp heads away, but at this restaurant, that would be a serious waste.
The Shrimp Portion Was Much Larger Than Expected
The set came with a surprisingly generous amount of shrimp.
The menu did not state the exact weight, so I cannot confirm how many grams or kilograms were served.
Visually, it looked as though the amount could have exceeded one kilogram, but that is only my personal estimate and not a confirmed measurement.
There were two of us, and we still ended up leaving a small amount behind.
I actually wanted to take the remaining butter-grilled shrimp heads home because they were so delicious.
However, overeating would probably have meant taking digestive medicine later.
Since I am currently taking Mounjaro, I managed to stop myself.
At this point, perhaps it was no longer Mounjaro, but “I-won-jaro.”
We Had Zero Coke With the Meal
The restaurant did not have zero-sugar Sprite during our visit, so we ordered Zero Coke instead.
Since the shellfish, cheese, butter, and shrimp all had rich and salty flavors, an occasional sip of cold carbonated soda helped refresh the palate.
I would have preferred to have a zero-sugar lemon-lime soda as another option, but Zero Coke worked perfectly well.
Busy Restaurant, but Efficient Service
The restaurant had approximately twelve tables, while only three staff members appeared to be working during our visit.
They looked extremely busy, but everyone moved quickly, so I never felt that the service was inadequate.
It was already past 7 p.m. on a Sunday, and close to ten tables were occupied.
Even considering that it was a weekend evening, the restaurant seemed consistently popular with local customers.
The staff continued moving from table to table, explaining how to grill the shellfish, bringing out the shrimp at the correct time, preparing the shrimp heads, and responding quickly when customers needed something.
Despite the number of diners, the overall operation felt smooth and organized.
I cannot confirm how much English the staff speak, but the cooking process was demonstrated clearly enough that international visitors could probably manage with basic gestures and a translation application.
Surprisingly Clean for a Korean Grilled Shellfish Restaurant
One of the most impressive things about Hawaii Jogae was how clean and well ventilated it felt.
At many grilled shellfish restaurants, seafood broth and melted cheese can splash around the grill. Smoke and odors may remain trapped inside, and tables or chairs can sometimes feel slightly sticky.
Your coat and hair may also continue smelling strongly of grilled seafood long after you leave.
Here, however, the area around our table did not feel dirty while we were eating, and very little odor remained on our clothes afterward.
The tables and chairs did not feel greasy or sticky either.
Being able to enjoy a smoky tabletop seafood meal in such a clean environment was a significant advantage.
Parking Is Very Limited
There appeared to be enough room for approximately two cars directly in front of the restaurant.
Fortunately, one space was empty when we arrived, so parking was not a problem for us.
If both spaces are occupied, however, finding another nearby parking spot may not be easy.
Because many customers drink alcohol with grilled shellfish, relatively few people seemed to arrive by car.
I do not drink alcohol, so I brought mine. ^^;
For international visitors, taking the subway is likely to be more convenient than relying on the limited parking spaces in front of the restaurant.
It May Feel Warm During Summer
Since summer was approaching, the restaurant felt slightly warm during our visit.
It was not the middle of the day, so I wondered whether people who are particularly sensitive to heat might find the restaurant uncomfortable during the hottest part of summer.
The air conditioning appeared to be operating at full power, but the ventilation system was also running strongly.
Because the restaurant needs to remove smoke and heat from multiple tabletop grills, the room never felt truly cold.
It was not hot enough to make sitting and eating uncomfortable, though.
People drinking alcohol may feel warmer because alcohol can cause flushing while they are sitting in front of a hot grill.
The owner did seem to be making a genuine effort to keep customers comfortable.
Despite the restaurant not being especially large, I counted approximately five air circulators or electric fans, and there may have been even more.
Considering the heat from the grills and the amount of ventilation required, it would probably be difficult to make the entire space completely cool. Within those limitations, the restaurant seemed well prepared.
The Country-of-Origin Sign Was Difficult to Find
One minor disappointment was that I could not easily locate the country-of-origin information inside the restaurant.
I looked around from where I was sitting, but the sign did not immediately catch my eye.
It may have been displayed elsewhere in the restaurant, but it was not easy for me to find.
Then again, when the food tastes this good, part of me wonders how much the origin really matters.
Just saying.
I Wish There Were a Restaurant Like This Near My Clinic
While eating, I found myself wishing there were a similar grilled shellfish restaurant near Springday Clinic Seoul Sinchon, the medical clinic I operate in the Sinchon and Hongdae area.
It would be a fun place to bring my staff for a company dinner.
That said, I do not organize staff dinners very often.
I do not drink alcohol, and perhaps because of that, I do not particularly enjoy watching other people get drunk either.
I normally prefer lunch gatherings instead.
Even I think that makes me sound like a complete herbivore-type man.
Or, using current Korean internet slang, perhaps I should call myself an “egen man.” ㅠㅠ
If I ever brought my staff to a place like this, we would probably focus entirely on eating shellfish and shrimp, then quietly go home once everyone was full.
We Were Too Full to Try the Complimentary Seafood Ramen
After finishing the shellfish and shrimp, customers could use the remaining mussel soup broth to cook a complimentary pack of ramen during our visit.
The idea of finishing the meal with spicy Korean noodles cooked in a shellfish broth sounded excellent.
Unfortunately, we were already far too full to even consider making it.
I left without tasting the ramen, and that has remained surprisingly disappointing.
A meal here probably does not feel completely finished until you have cooked that final bowl of noodles.
Next time, I will need to leave some room for it from the beginning.
Final Thoughts
The portions of both shellfish and shrimp were generous, the shellfish tasted fresh, and the butter-and-parsley grilled shrimp heads were especially memorable.
The restaurant was also impressively clean for a Korean tabletop-grill seafood restaurant, and the service remained efficient despite how busy it was.
This may be an especially interesting dinner for international visitors who want to try something more local and interactive than the usual Korean barbecue, fried chicken, or tourist-oriented seafood market experience.
You grill the shellfish at your table, watch live shrimp cook over salt, send the shrimp heads back to the kitchen to be grilled with butter, and can even finish the meal with ramen cooked in the remaining broth.
It is not merely a plate of seafood. It is an entire cooking and dining experience.
I would gladly return when I want a generous seafood meal in Dangsan.
More importantly, there is still a complimentary bowl of shellfish ramen that I have not completed.
That alone may be enough reason to visit again.
Visit summary
- Best for: Couples, friends, small groups, and adventurous seafood lovers
- Recommended order: Grilled shellfish and salt-grilled shrimp
- Do not miss: Asking the staff to grill the shrimp heads with butter
- Possible concern: The dining room may feel warm during summer
- Parking: Very limited; subway travel is more practical
- International visitor tip: Save the Korean restaurant name and address before visiting
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