Chungmuro Yeongdeok Hoesikdang Mulhoe Rice: A Pohang-Style Summer Bowl in Seoul

Chungmuro Yeongdeok Hoesikdang mulhoe rice is a Seoul version of a very specific coastal comfort food: Pohang-style mulhoe served over rice, mixed without a separate icy broth. If you are searching for Yeongdeok Mulhoe in Seoul, this long-running seafood restaurant near Chungmuro Station is one of the names that repeatedly appears in food and travel listings for its raw fish dishes, especially its seasonal mulhoe rice.

Chungmuro Yeongdeok Hoesikdang Mulhoe Rice

Yeongdeok Hoesikdang is introduced by multiple Korean food sources as an old-school seafood restaurant in the Chungmuro area, a neighborhood better known for printing alleys, office workers, and practical lunch spots than for polished dining trends. Enews Today described the restaurant as a long-running establishment that has operated for more than 30 years in Chungmuro’s printing alley, while a 2020 JoongAng Ilbo article via Daum called it a 33-year-old old restaurant tucked into a backstreet of Chungmuro.¹²

That background matters because the restaurant’s appeal is not built around novelty. Top Class presented Yeongdeok Hoesikdang as a seafood specialist that has long been loved by office workers around Chungmuro, noting seafood dishes such as gwamegi, makhoe, and mulhoe.³ In other words, this is the kind of place people discuss for its menu identity and local staying power rather than for a one-time viral dish.

The focus here is mulhoe rice, or mulhoe-bap. The dish is described as a summer item: Enews Today says the restaurant sells mulhoe rice from summer, and the 2020 JoongAng Ilbo article notes that the menu-board description listed it as a seasonal dish available from June through October.¹² Since the current date is July 5, 2026, that source-backed seasonal window places the dish within its usual listed season, although any diner would still need to confirm current availability directly with the restaurant.

What Makes This Pohang-Style Mulhoe Different

Many people imagine mulhoe as raw fish served in a cold, soupy, spicy-sour broth. Yeongdeok Hoesikdang’s version is repeatedly described differently. Marie Claire Korea introduced the restaurant as a place in Seoul for Pohang-style mulhoe, explaining that its mulhoe is mixed without a separate broth, using herring, flounder, and vegetables.⁴

That broth-free detail is echoed elsewhere. Enews Today describes the restaurant’s summer mulhoe rice as Pohang-style mulhoe mixed without water, and Siksin’s restaurant listing also states that the mulhoe rice sold from summer is a Pohang-style mulhoe eaten by mixing it without water.¹⁵ This gives the dish a different center of gravity: instead of being primarily a cold soup, it is closer to a bright, spicy, raw-fish rice bowl where the sauce, fish, vegetables, and rice do the main work.

The seasoning is also part of the story. Marie Claire Korea describes a red sauce made with ingredients such as gochujang, makgeolli vinegar, scallions, and whole sesame seeds.⁴ That combination points to the flavor profile readers might expect from the source descriptions: spicy, tangy, savory, and textured, with sesame adding a nutty finish. The article also says the dish is eaten by mixing herring, flounder, and vegetables, so the pleasure is not just in the raw fish itself but in the way thin slices, crunchy vegetables, sauce, and rice come together.⁴

Yeongdeok Hoesikdang’s related signature dish, makhoe, helps explain the restaurant’s broader style. Siksin describes the representative menu as thinly sliced herring and flounder mixed with chojang, a spicy-sweet vinegar red pepper sauce.⁵ JoongAng Ilbo’s 2020 article likewise mentions makhoe made by mixing herring and flounder sashimi with vegetables and chojang.² The mulhoe rice sits naturally in that same family of flavors: raw fish, vegetables, red sauce, and a direct, mix-it-yourself eating style.

Practical Notes for Planning a Visit

For readers trying to locate the restaurant, Siksin lists Yeongdeok Hoesikdang at 6 Changgyeonggung-ro 1-gil, Jung-gu, Seoul, with the phone number 02-2267-0942.⁵ Visit Seoul, the city’s official tourism information site, also lists the phone number as 02-2267-0942 and describes the restaurant as being near Exit 8 of Chungmuro Station.⁶ Those two details make the restaurant fairly easy to place: central Seoul, close to a subway exit, and in a neighborhood where lunch traffic is part of the atmosphere.

The available source material gives a few menu and price reference points, though prices should be treated as article-date information rather than guaranteed current prices. Enews Today’s 2024 article listed mulhoe rice at 12,000 won, makhoe at 30,000 won, and raw fish rice bowl at 8,000 won.¹ Visit Seoul mentions mulhoe and hoe-deopbap, or raw fish rice bowl, as meal options, while JoongAng Ilbo’s 2020 article described lunch choices as hoe-deopbap and summer-limited mulhoe rice.⁶²

What stands out most is the consistency across the sources. Yeongdeok Hoesikdang is not simply listed as a place that happens to sell mulhoe. It is repeatedly framed as a Chungmuro old-school seafood restaurant where Pohang-style, broth-free mulhoe rice is part of the seasonal draw. For anyone curious about Yeongdeok Mulhoe in Seoul, the most useful takeaway is simple: this is a raw-fish-and-rice dish defined by mixing, red seasoning, herring and flounder, and a summer window rather than by a separate cold broth.