I used to think of sashimi and grilled hagfish whenever Haeundae came up, but this trip I was craving something different—a steaming pot of clams.
My Busan friend told me Dapeojuneunjip was the spot.
Loved by Korean celebrities, featured on multiple TV shows, this old-school clam hot pot place is a local institution.
Bottom line: of every clam hot pot I’ve ever had, this had the deepest, cleanest broth.
Their signature scallion-soy dipping sauce is a total game changer.
Scroll on through—lots of photos below.
Quick Info
- Address: 1F, 12 Haeundaehaebyeon-ro 209beon-na-gil, Haeundae-gu, Busan
- Phone: 051-744-9494
- Hours: 11:00 AM – 10:00 PM daily (last order 9:00 PM)
- Closes early if ingredients run out—call ahead to confirm
- Parking: No private lot (use the beach public parking nearby)
- Location: About 8–10 minutes on foot from Haeundae Station Exit 7
📍 View Dapeojuneunjip (다퍼주는집) on Google Maps →
The facade gives away its old-school roots right away.
The big blue “Haeundae Dapeojuneunjip” sign and the wall of celebrity photos next to it make it impossible to miss.
It’s tucked into an alley off the Busan Mechanical Technical High School intersection, so first-timers might overshoot it.
I walked past it twice even with GPS guiding me.
If you drive, valet attendants in the narrow alley will take your car, so just be aware.
Inside the Restaurant
Inside, the exposed ventilation ducts and warm yellow lights set a classic Busan noporo (old-school) vibe.
Each table has a built-in burner so you can keep the hot pot bubbling throughout your meal.
Long wooden communal tables line both sides, so it works well for groups.
You’ll also see solo diners settled in with a beer at the counter.
The place fills up fast once dinner rush hits.
Weekend evenings can have a wait, so go early or call to check.
One wall is plastered with photos of celebrity visitors—Kim Heechul, Jung Joon-ho, Ji Suk-jin, and more.
A lot of them apparently stop by during the Busan International Film Festival and Comedy Festival.
It’s been featured on SBS Live Today, MBC Wide Show, Happy Friday, and more.
Definitely lives up to its reputation.
Menu & Prices
The main dish is the clam hot pot (jogaejjim): 39,000 won for two, 49,000 for three, 67,000 for four.
The spicy red version runs 41,000 / 51,000 / 81,000.
Orders for three or more include abalone, and the four-person size adds octopus.
Sides include egg-bulgogi rice (4,500 won), plain bulgogi rice (4,000 won), and egg rice (3,000 won).
Noodle add-ons (potato sujebi, udon, ramyeon, kalguksu) are all 2,000 won.
There’s also live octopus (25,000 won), whole octopus (30,000 won), grilled king prawn (20,000 won), and abalone sashimi (from 30,000 won).
Don’t speak Korean? Don’t worry. The menu has prices and Korean labels, so just point at what you want and hold up fingers for how many—the staff will catch on right away.
Banchan
Banchan is minimal: cabbage salad, kimchi, seasoned seaweed stems, and freshwater snails (dasulgi).
The snails are surprisingly fun to suck out one by one—great with a drink.
The Signature Scallion-Soy Sauce
Now, this is where Dapeojuneunjip really sets itself apart.
A bowl of finely shredded scallions, soy-based sauce poured over the top, and a dollop of wasabi on the side.
You might think “isn’t this just like cocktail sauce?” but trust me, one dip in and you’ll see.
The bite of scallions, the savory-sweet soy, and the sharp wasabi work together to tame the fishiness while bringing out the natural sweetness of the seafood.
This sauce is why you keep going back for one more bite.
The color alone is gorgeous.
The reddish tint comes from finely chopped cheongyang chili pepper mixed into the soy.
Mix in the wasabi to taste.
The Clam Hot Pot Arrives
Here’s the three-person clam hot pot.
A massive rectangular pan loaded with scallops, white clams, mussels, pen shells, shrimp, blue crab, abalone, squid, and even sujebi (Korean hand-torn dumplings).
You immediately understand why the name translates to “the place that gives you everything.”
The scallop colors are stunning—pink and purple shells packed in tight with a king prawn sitting right on top.
You’ll spot yellow sujebi pieces here and there, which cook along with everything else.
This is the two-person size.
Even for two, it’s incredibly generous.
Clams usually don’t fill you up, but this pot really does.
The large size is even more dramatic, with extra octopus, squid, king prawn, and crab.
Pure seafood-lover paradise.
The Staff Preps Everything for You
Once it starts simmering, a staff member comes over and breaks down the scallops, pen shells, blue crab, and abalone for you.
They pull out the scallop adductor and crack the crab legs, so eating is a breeze.
They cleanly snip the crab legs apart so you can dig out the meat easily.
No messy hands required.
A Broth That Gets Better as It Boils
It looks dry at first, but as the shells open, the broth grows and grows.
Watching the mussels pop open is oddly satisfying.
Five more minutes and the broth gets seriously deep.
This is the real magic—the way clam, shrimp, and crab essences combine into something clean yet rich.
By the time you’ve eaten most of the clams, what’s left is liquid gold.
One spoonful and that involuntary “kyaaa” sound just escapes.
Every Bite Counts
The scallops are plump and sweet.
Dip them in the scallion sauce and the natural sweetness pops.
The bigger clams have thick, tender meat.
The more you chew, the sweeter they get—you really can’t stop.
Each pan comes with whole shrimp—about one per person, with the option to add more.
Dip a piece into the scallion sauce and it’s a small flavor explosion.
Try the Spicy Red Version Too
If you love a kick, go for the red spicy clam hot pot.
The broth has a sharp, peppery heat—slightly more intense than a standard spicy ramyeon.
Perfect for a hangover-style craving.
There’s no way to not order a drink with this.
Whether it’s beer or soju, it goes down way too easily.
“The food is so good the drinks just disappear”—now I get it.
Finish with the Kalguksu
When you’ve scooped out most of the clams, the only correct ending is a kalguksu noodle add-on.
The broth is so rich at this point that the thin noodles soak up every drop of flavor.
A small bowl of these noodles in that broth is pure happiness.
I caught myself saying out loud “this is unreal.”
If you prefer chewier, the potato sujebi is a great alternative.
The Secret Hit: Egg-Bulgogi Rice
Couldn’t leave without trying the egg-bulgogi rice bowl too.
At 4,500 won, the price is genuinely a steal.
Bean sprouts, ground bulgogi, fried egg, and seaweed flakes—a beautiful little bowl.
The gochujang sauce comes on the side—drizzle as much as you like and mix.
It’s a touch on the salty side, but balances out beautifully when paired with the hot pot.
The rice portion is a bit small, but the flavor is spot on.
Honest Thoughts
There’s no shortage of clam hot pot places in Haeundae, but Dapeojuneunjip stands out for clear reasons.
First, the seafood quantity and variety are unbeatable.
Second, that signature scallion-soy sauce really is the secret weapon.
Third, the staff handles all the prep so you can just eat.
A couple of nitpicks: it’s tucked deep in an alley so it’s a bit hard to find, and the hygiene could be a touch sharper.
But the cozy old-school atmosphere, the dramatic seafood spread, and that clean, deep broth make it absolutely worth the visit.
Next time, I’m coming back with friends for the four-person spicy red version with a side of live octopus.
🩷 No private parking—use the beach public parking lot or just walk over from Haeundae Station.
🩷 Card payments are accepted, including international Visa, Mastercard, and Amex. You won’t need cash—this is true for almost every restaurant in Korea.
🩷 No tipping in Korea. It’s not part of the culture, and staff may actually feel awkward if you try to leave one.
Location & How to Get There
Dapeojuneunjip is on Haeundaehaebyeon-ro 209beon-na-gil in Haeundae-gu, about an 8–10 minute walk from Haeundae Station Exit 7.