{"id":4148,"date":"2026-06-29T19:30:52","date_gmt":"2026-06-29T10:30:52","guid":{"rendered":"https:\/\/drunkencapybara.com\/?p=4148"},"modified":"2026-06-29T19:30:56","modified_gmt":"2026-06-29T10:30:56","slug":"sinlim-makhae","status":"publish","type":"post","link":"https:\/\/drunkencapybara.com\/en\/sinlim-makhae\/","title":{"rendered":"[\uc11c\uc6b8\/\uc2e0\ub9bc] \ub9c9\ud574 – \uac11\uc624\uc9d5\uc5b4 \ud1b5\ucc1c\uacfc \uad11\uc5b4 \uc18c\uae08\uae40\ubc25 \ud574\uc0b0\ubb3c \ud574\ubb3c\ud3ec\ucc28 \ub9db\uc9d1"},"content":{"rendered":"
\n

Makhae<\/strong>
A modern- \ubd84\uc704\uae30 seafood pocha near Exit 6 of Sillim Station<\/em><\/p>\n

Address: 1F, 19, Sillim-ro 65-gil, Gwanak-gu, Seoul<\/p>\n

Business Hours: Fri\u2013Mon\u00b7Thu 17:00 \u2013 03:00 the next day (Last order 02:30)
\nTue\/Wed 17:00 \u2013 01:00 the next day (Last order 00:30)
\nOpen year-round<\/p>\n

Phone number: 0507-1394-5071<\/p>\n

Group reservations available \/ Reservations accepted \/ Wi-Fi \/ Takeout available<\/p>\n<\/div>\n\n\n

<\/p>\n\n\n\n

\n

\n EP. Makhae<\/span>\n Steamed whole cuttlefish<\/span>\n 2026. 06. 05<\/span>\n <\/h2>\n <\/summary>\n

It is June, the peak season for cuttlefish, and while I was looking for something to eat,
Sinlim's Makhae<\/span>I visited after hearing the news that they serve whole steamed cuttlefish.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

The business name written in large white letters on a navy blue sign catches my eye.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

The chalkboard-style signboard even features sweet shrimp, steamed whole cuttlefish, sashimi rice bowl, and grilled mackerel.
It is cute how the recommended menu is densely written, mixing handwriting and photos.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

Another signboard stands on the opposite side.
Raw fish platter and assorted seafood<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

A shop with about 8 tables
The tables, made by cutting black oil drums to resemble chairs, brought out the pocha (street food stall) atmosphere.
We visited as the first guests.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

Steamed whole cuttlefish 28,000 won, raw sashimi salt gimbap 14,000 won.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

How to enjoy Makhae's Makhoe<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

Whole steamed cuttlefish sprinkled with sesame seeds.
Water parsley is spread out underneath.<\/p>\n\n\n\n

Since it is steamed whole, there is no raw fish, and it is cooked in its original shape without any split parts.
\nThe meat was chewy yet tender, and the texture itself was satisfying.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

I tried to cut the whole cuttlefish myself, but it wasn't as easy as I thought.
I was clumsily cutting it with scissors, so a staff member took it and trimmed it for me.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

However, in the process, the internal organs were almost completely lost.
I wasn't sure... I wonder if something went wrong,
But it's delicious.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

I wrapped the cuttlefish and water parsley together in seaweed as instructed and ate it with chili sauce and garlic.
It is nice that the aroma of water parsley neatly wraps around the sweetness of the cuttlefish.<\/p>\n\n\n\n

\"count(title)%,\"<\/figure>\n\n\n\n

I also ordered raw fish and salt gimbap.
It consists of gimbap with rice seasoned only with salt, topped with flying fish roe, and,
Raw fish was placed separately at the edges, and it was eaten by placing it on top.
Carbohydrates are the best!<\/p>\n\n\n\n

It seems like a good place to casually enjoy some seafood, raw fish, and a drink.
I enjoyed the meal.<\/p>\n<\/details>","protected":false},"excerpt":{"rendered":"

A modern- \ubd84\uc704\uae30 seafood pocha near Exit 6 of Makhaesinlim Station Address:\u2026<\/p>","protected":false},"author":1,"featured_media":4156,"comment_status":"open","ping_status":"0","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[76],"tags":[210,217,219],"class_list":["post-4148","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet","tag-4--","tag-5--","tag-6--"],"_links":{"self":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4148","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/comments?post=4148"}],"version-history":[{"count":5,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4148\/revisions"}],"predecessor-version":[{"id":4168,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4148\/revisions\/4168"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/4156"}],"wp:attachment":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=4148"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=4148"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=4148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}