busan restaurant

Halmae Jaecheopguk

Halmae Jaecheopguk in restaurant in Suyeong-gu in 8, Gwangnam-ro 120beon-gil, Suyeong-gu in The owner started selling jaecheopguk (freshwater clam soup) in

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Halmae Jaecheopguk

Place details

AreaSuyeong-gu
Address8, Gwangnam-ro 120beon-gil, Suyeong-gu
Phone0507-1400-7658
Hours06:00-21:00
Representative menuJaecheop set meal, Jaecheop with rice

Place profile

Food style

Korean set-menu or full-meal restaurant

Good for

This type of place is better for travelers comparing a planned meal, group dining, or a more complete Korean table rather than a quick snack.

Decision point

Compare the listed menu, current hours, and address before moving: Jaecheop set meal, Jaecheop with rice.

Description

The owner started selling jaecheopguk (freshwater clam soup) in Gupo in 1950 and moved to today’s location 20 years ago. Since it opens early, many customers come here to eat breakfast. It also has a directly managed branch in Seoul.

What to check

Compare the listed representative menu before choosing: Jaecheop set meal, Jaecheop with rice.

Confirm current operating hours against the listed time: 06:00-21:00.

Use the address-based Google review search because restaurant names can overlap.

If you plan to pair the meal with sightseeing, use the nearby recommendations below instead of searching again from scratch.

Halmae Jaecheopguk FAQ

How do I check visitor reviews, menu, and opening hours for Halmae Jaecheopguk?

Use the visitor reviews, menu, and opening-hours search link near the place details. It searches for Halmae Jaecheopguk with the listed address so the result is more likely to match the actual restaurant.

What should I confirm before visiting Halmae Jaecheopguk?

Confirm current opening hours, reservation rules, holidays, and the exact map pin before moving.

Where should I go after checking Halmae Jaecheopguk?

Use the nearby recommendation links to compare nearby attractions and nature stops around the same city area.

Source

Busan Metropolitan City tourism sources.

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