Jangssi Haenyeo-jip is a seafood restaurant in Yeonhwa-ri, Gijang, Busan — run by a 72-year-old veteran haenyeo (female diver) and her son.
The mother, still an active diver at 72, harvests seasonal seafood from Gijang's coast. When her catch isn't enough, her son personally visits suppliers, selecting only the freshest ingredients by her 51-year standard.
What matters most is the haenyeo's sharp eye checking every tank each morning — and the weight of every plate served to our guests.
💡 English menu available · Credit cards accepted · Vegetarian options limited (seafood-focused)
Heritage
51 Years Active Haenyeo
Sourcing
Only What She Approves
Ocean
Gijang Yeonhwa-ri Coast
51yr
Active Haenyeo Career
72
Years Old, Still Diving
Daily
Tank Inspection
Mother
& Son
Running Together
Our Sourcing
Freshness Principle
If the haenyeo doesn't approve, it doesn't go on the table
Mother's Dive — Our 72-year-old haenyeo harvests seasonal seafood directly from Gijang's Yeonhwa-ri coast. Son's Selection — When diving alone can't meet demand, the son personally verifies suppliers, applying his mother's 51 years of expertise as the standard. Honest Table — We openly communicate natural supply conditions and only serve seafood at its peak season.
72-year-old active haenyeo harvests seasonal seafood from Gijang's coast
Son personally verifies suppliers for additional stock — only the freshest
Mother's 51-year diving expertise sets the standard for all ingredients
The haenyeo's sharp eye checks every tank each morning — no compromises
We honestly communicate natural supply conditions — only peak-season seafood
“The haenyeo's sharp eye checking every tank each morning — and the weight of every plate served”
Jangssi Haenyeo-jip
Our Promise of Freshness
Promise of Freshness
Our Promise of Freshness
Mother at sea for 51 years, son at the market and kitchen. Where two standards meet, one honest plate is born. Not flashy words, but integrity — that's the promise Jangssi Haenyeo-jip has kept.
Mother's Dive
Our 72-year-old active haenyeo mother prioritizes seasonal seafood she personally harvests from Gijang's Yeonhwa-ri coast.
Son's Discerning Eye
When diving can't meet demand, the son personally visits sources and selects only the freshest catch — measured against his mother's 51 years of expertise.
A Mother-Son Table
Mother in the ocean, son in the kitchen. 51 years of haenyeo experience meets the son's dedication — together on every plate served.
Every Morning, at the Tank
The haenyeo's sharp eye inspects every tank each morning. If it doesn't pass her standard, it never reaches your table.
Honest Communication
We transparently share the natural supply situation. We only insist on serving seafood at its very best season.
The Weight of Every Plate
We fill each plate with integrity rather than flair. Every single dish carries the pride of a 51-year veteran haenyeo.
Seasonal Specialties
Four Seasons of the Sea
Four Seasons of the Sea
Gijang's coast offers different gifts each season. We don't force supply — we carefully select only the most delicious seafood the ocean allows that day.
Spring (Mar–May)
As the ocean awakens, fresh seaweed hand-harvested by our haenyeo fills the table. Experience the full fragrance of the sea in every bite.
As cool winds blow, the texture of seafood becomes even chewier. Sea cucumber and gaebul (spoon worm) hand-caught by our haenyeo mark autumn's peak.
Sea cucumber · Gaebul · Rich grilled abalone
Winter (Dec–Feb)
Milchi (mullet), toughened by cold winter seas, offers a rich buttery flavor paired with warm knife-cut noodle soup. Savor the essence of winter's ocean.
“If the haenyeo doesn't approve, it doesn't go on the table. A 51-year veteran's pride.”
Yeonhwa-ri Main Branch
Our Story
The Haenyeo's Story
51 Years of Ocean Heritage
1974
Into the Sea at Twenty
A twenty-year-old woman made her first dive off the coast of Yeonhwa-ri, Gijang. Fearless in the cold water, she took her first step alongside the ocean.
51 Years
Gijang's Youngest Haenyeo
At 72, she is still called Gijang's 'youngest haenyeo' and continues to dive as an active professional. In 51 years, she has never once left the sea.
Jangssi Haenyeo-jip
Mother and Son, Together
The mother's ocean experience combined with the son's management sense gave birth to Jangssi Haenyeo-jip. She works at sea, he works in the kitchen — together preparing an honest table.
Today
An Honest Table
The haenyeo's sharp eye inspecting every tank each morning, the weight behind every plate served. Choosing integrity over glamour — that is the philosophy of Jangssi Haenyeo-jip.
FAQ
Frequently Asked Questions
Frequently Asked Questions
We are located at 169 Yeonhwa 1-gil, Gijang-eup, Gijang-gun, Busan. Search 'Jangssi Haenyeo-jip Yeonhwa-ri' in your navigation app to find us easily.
We are open daily from 9:00 AM to 8:20 PM. Last order is at 8:00 PM.
We do not take reservations. Walk-ins are always welcome. For inquiries, please call 051-721-2425.
Yes, there is free public parking for 250 cars right in front of the restaurant. No need to worry about parking.
Our signatures are the Bada Dul seafood course (₩66,000), abalone porridge, and Haenyeo Bap. For first-time visitors, we recommend the Bada Dul course + abalone porridge for two.
Our 51-year veteran haenyeo mother personally harvests seasonal seafood from Gijang's Yeonhwa-ri coast. When her catch isn't enough, her son personally verifies suppliers to ensure only the freshest seafood.
Absolutely. Our Grilled Abalone (₩32,000) with butter is a favorite among children. Families are very welcome.
Yes, group visits are welcome. For parties of 10 or more, please call ahead at 051-721-2425 so we can arrange seating.
Busan Station → Subway Line 1 (toward Nopo) → Transfer to Donghae Line at Yeonsan Station → Get off at Gijang Station → Take village bus 1-1 (toward Yeonhwa-ri) → Get off at 'Yeonhwa-ri', 3-min walk. Total: about 1 hr 10 min. By taxi from Gijang Station: about 10 min (≈₩5,000).
Gimhae Airport → Busan-Gimhae Light Rail (toward Sasang) → Transfer to Subway Line 2 at Sasang (toward Jangsan) → Transfer to Donghae Line at Suyeong → Get off at Gijang Station → Village bus 1-1 → 'Yeonhwa-ri'. Total: about 1 hr 30 min. Airport limousine to Haeundae + Donghae Line transfer is also an option.
Haeundae Station → Donghae Line (toward Ilgwang/Jwacheon) → Get off at Gijang Station (about 20 min) → Village bus 1-1 → 'Yeonhwa-ri'. Or take bus 181/1001 from Haeundae → Gijang Market stop → Transfer to village bus 1-1. By taxi from Haeundae: about 25 min.
Donghae Line Osiria Station → 1 stop to Gijang Station → Village bus 1-1 (toward Yeonhwa-ri) → 'Yeonhwa-ri'. Total: about 15 min. The closest seafood restaurant to the Osiria Tourist Complex (Lotte World, Outlets).
Ananti Cove → About 10 min by taxi (toward Yeonhwa-ri). By public transit: bus 181 from Ananti → Gijang Market stop → Transfer to village bus 1-1 → 'Yeonhwa-ri'. Total: about 25 min.
Gijang Lotte World/Premium Outlets → Donghae Line Osiria Station → 1 stop to Gijang Station (about 3 min) → Village bus 1-1 → 'Yeonhwa-ri'. Total: about 15 min. By taxi: about 10 min (≈₩4,000).
Donghae Line Songjeong Station → Toward Gijang (about 10 min) → Get off at Gijang Station → Village bus 1-1 → 'Yeonhwa-ri'. Total: about 20 min. By taxi from Songjeong Beach: about 15 min.
