Soju
A clean match for sweet shellfish.
KOREAN FOOD · FROM HEAT TO FINISH
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01 · THE DESTINATION
Daeha Sogeum Gui: Salt-Grilled King Prawns
Large prawns roast over coarse salt and foil, changing color in full view. The bodies stay sweet while the heads become a separate buttery final bite.
02 · BEFORE THE HEAT
Shells Stay On
Use very fresh large prawns, rinse and dry them, and prepare a foil-lined pan with coarse salt. Keep tongs, scissors, cho-gochujang, and sesame-oil salt nearby.
03 · FIRST COLOR
Arrange in One Layer
Lay prawns over heated salt without overlap. Cover briefly if needed, then turn as the undersides change from gray to coral.
04 · TURN ONCE
Steam Inside the Shell
Cook until the shells are evenly orange and the flesh just opaque. Overcooking steals the springy, juicy texture.
05 · READY TO PEEL
Separate Body and Head
Twist off the head, peel the body, and remove the vein. Dip the sweet meat lightly in salt oil or cho-gochujang.
06 · HANDS-ON BITE
Shells Are Part of the Fun
Hold the tail and eat the warm prawn in one or two bites. The casual peeling rhythm is central to the seasonal table.
07 · SAVE THE HEADS
Butter-Fry the Deep Flavor
Cut or press the cooked heads into a small buttered pan until crisp and aromatic. Eat carefully with rice or finish with a light noodle soup.
WHAT TO DRINK · WHAT COMES AFTER
KEEP THE TABLE
GOING.
Lager
Cold beer suits salty shells.
Citrus Soda
Bright bubbles refresh the hands-on meal.
Vanilla Cone
Simple and cool after hot salt.
WHERE TO EXPERIENCE IT
TWO PLACES
WORTH THE TRIP.
One pick from the food’s best-known regional home, plus one accessible Seoul choice. Check the latest listing before visiting.
REGIONAL PICK
Namdang Port · Hongseong
Namdang Port Prawn Restaurant Area
Korea’s best-known seasonal destination for live king prawns roasted over salt.
OPEN IN GOOGLE MAPS ↗SEOUL PICK
Mapo · Seoul
Yeongdeok Daegae
A Seoul seafood destination where seasonal prawns and shellfish are served market-style.
OPEN IN GOOGLE MAPS ↗Coming to Korea? Use these as carefully selected starting points—and enjoy the dish where its local story feels most alive.
MAKE IT AT HOME
A SIMPLE
HOME-STYLE RECIPE.
INGREDIENTS
Daeha Salt Grill
- Large shell-on prawns 1kg
- Coarse sea salt 700g
- Lemon 1
- Cho-gochujang 80g
- Sesame oil 20ml
- Fine salt 2g
- Butter 25g for the heads
METHOD
- 01
Rinse the prawns quickly, remove the long antennae, and dry the shells.
- 02
Line a lidded pan with foil, spread coarse salt 1–2cm deep, and preheat over medium heat.
- 03
Arrange prawns in one layer, cover, and turn once when the lower shells turn coral.
- 04
Cook until evenly orange and opaque; peel the bodies and optionally crisp the separated heads in butter.
HOME NOTEDo not eat prawns that smell strongly of ammonia, and avoid overcooking their naturally sweet flesh.
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