Geomuljip

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A Janghanpyeong-area sashimi restaurant known for its signature ice-cold seafood mulhoe served in a large jar.

At 거물집, the pleasure is in choosing what kind of seafood meal you want: a generous plate of sashimi to share, shrimp still carrying the savor of the sea, or a cold, tangy bowl of mulhoe. The menu, as diners describe it, ranges well beyond sliced fish, making this Dongdaemun spot suited to a leisurely meal built around several dishes. The “today’s assorted sashimi” is a natural place to start. One small serving was described as ample for two, with varieties including mullet, salmon and red sea bream—enough to make each bite a little different. Another diner singled out the clean, mild flavor and springy texture of the fish, enjoyed with wasabi and greens. For a more vivid contrast, add the fresh shrimp salt grill. The shrimp arrives cooked rather than sizzling at the table, but its heads can be prepared separately with butter: crisp, nutty morsels that turn the last part of the dish into its own treat. There are satisfying interludes, too. Salt kimbap brings a savory, sesame-oil note alongside the sashimi, while a diner praised a crisp fried fish topped with sweet-and-sour sauce and nuts. On a warm day, the earthenware-bowl mulhoe offers a different mood: icy, tangy-sweet broth, seafood and sliced fish, with noodles to finish. It sounds like a meal that shifts from briny and refreshing to hearty and comforting without leaving the seafood theme behind. The atmosphere comes through in small, human details rather than ceremony. One family visit felt relaxed even with a child in tow; that blogger noted a complimentary tonkatsu for preschoolers and a particularly welcoming owner. Taken together, the accounts suggest an easygoing place for a shared dinner, whether you’re gathering over sashimi and shrimp or lingering over a bowl of cold mulhoe. Order across textures: tender fish, crisp shrimp heads, and the salt-kissed rice of the kimbap make a memorable combination.