The story
Right by the airport, Sun Okine Myungga (순옥이네명가) in Jeju City is a seafood spot that Mark Wiens calls a “fantastic” stop for “incredibly fresh daily catch.” The restaurant keeps things straightforward, letting the ocean do the talking.
Wiens singles out two standouts from the menu: the abalone hot stew, rich and comforting, and the icy mulhoe (물회), a cold raw-fish soup that cuts through Jeju’s humidity. Both dishes, he notes, are “outstanding” — a clear signal this local joint delivers on its fresh-seafood promise without any fuss.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Reviewers rave about the refreshingly vibrant Mulhoe, a chilled raw fish soup that defines the experience. The overall vibe is one of authentic, soulful Korean comfort, executed with masterful simplicity.
“This is an icy, cold soup full of fresh seafood, especially abalone and sea cucumber. It's like a slushy consistency with a sour and sweet taste, nice acidity, refreshing crunch of cucumbers, and a licoricey flavor from perilla leaves. The raw abalone has a cartilagey crunch and natural sweetness. There are also noodles you can add. I love this — it's amazing.”
What creators say
1 creator has covered Sun Okine Myungga (순옥이네명가). Most active: Mark Wiens
A fantastic seafood restaurant right by the airport serving incredibly fresh daily catch — the abalone hot stew and the icy mulhoe are both outstanding.
Dishes mentioned
Abalone Hot Stew
This is a hot stew with abalone, shellfish, clams, even crab, mushrooms, and vegetables in a seafood broth. The abalone has a sweetness and a spongy texture that absorbed all the broth — it's a perfect chewiness, not rubbery at all. The broth has a nice saltiness and a fermented bean sauce complexity. Delicious.
Mulhoe (물회)
This is an icy, cold soup full of fresh seafood, especially abalone and sea cucumber. It's like a slushy consistency with a sour and sweet taste, nice acidity, refreshing crunch of cucumbers, and a licoricey flavor from perilla leaves. The raw abalone has a cartilagey crunch and natural sweetness. There are also noodles you can add. I love this — it's amazing.
