Sooki's Clam Stew Seoul National University Entrance Branch
숙이네조개전골 서울대입구점
About
Lively Sharosu-gil spot serving colossal pots of steamed shellfish, squid, and seasonal seafood in a briny pepper broth.
Tucked along the bustling alleyways of Sharosu-gil near Seoul National University Station, Sukine Clam Hot Pot commands attention before you even step through the door. A replica of its colossal steaming cauldron sits outside, signaling the sheer scale of the seafood feast within. Inside, the spacious dining room buzzes with lively lab dinners, after-work drinking parties, and couples huddled over steaming broth. With high demand and frequent queues, dining is paced to a two-hour limit, supported by a dedicated indoor waiting room. The house signature is *jogae jeongol* (clam hot pot), served in massive vessels that crowd out everything else on the table. For smaller parties, the downsized *sosohan jeongol* keeps the same generous spirit. Piled high within the metal pot are plump clams, scallops, mussels, shrimp, crab, squid, and seasonal shellfish, with larger platters featuring octopus. The spread simmers under a heavy lid at table height for about ten minutes until staff arrive to deftly trim the seafood—snapping through squid, abalone, and scallops with kitchen shears so diners can eat without fuss. Beneath the towering shellfish, the clear broth draws its punch from deep seafood juices infused with scallions and spicy cheongyang peppers, yielding a sharp, restorative heat that cuts cleanly through the richness. Discerning regulars customize their cauldrons with aromatic heaps of water dropwort (*minari*) and melted cheese, dipping bouncy clams into strings of savory dairy before following with a spoonful of the peppery soup. Pairing options extend to regional sojus, bottled sake, and local classics like Cheoeum Cheorom Classic. As the seafood dwindles into the under-table shell buckets, dropping in fresh knife-cut noodle (*kalguksu*) portions is the essential final ritual. The noodles cook directly in the concentrated broth, soaking up every drop of sea-salted essence to finish the meal.
Menu
- Giant Clam Hot Pot₩42,000
- Compact Clam Hot Pot (for two)₩28,000
- Kalguksu Noodle Add-on
- Water Dropwort Add-on
- Grilled Clams (Small)₩42,000
Local tips
- Staff handle all the seafood trimming once the pot is steamed.
- Add water dropwort (minari) or melted cheese toppings for extra flavor.
- Finish with knife-cut noodles (kalguksu) simmered directly in the seafood broth.
- Dining time may be limited to 2 hours when busy, and lines often form in the evening.
- Parking is supported for up to 90 minutes at Monaenae Park public parking lot.
Details
- Seoul National University
Opening hours
- Sunday
- 12:00–01:00
- Monday
- 15:00–01:00
- Tuesday
- 15:00–01:00
- Wednesday
- 15:00–01:00
- Thursday
- 15:00–01:00
- Friday
- 12:00–01:00
- Saturday
- 12:00–01:00