Ever Had Mantis Shrimp Sashimi Whole? GYULI Takes You to Jeju's Harbor Tanks
a plate of mantis shrimp sashimi
Among the shrimp caught in Jeju's waters, there's one that stands out for its especially striking looks. It's called ttak-saeu in Korean — officially a spiny shrimp species, nicknamed for the hard, spiky segments running across its body. Unlike the shrimp more commonly found at markets, which tend to be grilled or steamed, ttak-saeu is said to be typically sliced raw and eaten whole while still alive, and it's this unusual way of eating it that's said to have made it one of Jeju's signature specialties. Today, let's take a slow look at what kind of dish ttak-saeu-hoe is said to be, and how it's said to be found in Jeju's harbor villages.
So What Exactly Is Ttak-Saeu?
Ttak-saeu is said to live in relatively deep waters off Jeju's coast. Its head and spines are said to be large and hard relative to its body, so people are said to need to be careful not to get pricked while cleaning it. Another trait often mentioned is that its body, greyish while alive, is said to turn a vivid red once it's died or been cooked. It's said to run larger than common shrimp, though the exact size and depth it's found at are said to vary by season and fishing ground, so it's hard to pin down with certainty.
The reason ttak-saeu is said to be favored raw on Jeju in particular comes down to reviews praising its firm, springy texture and strong natural sweetness. While shrimp like prawns are more often grilled or steamed, ttak-saeu is said to show off its texture and sweetness best when eaten raw while still fresh and alive. The way it's prepared is distinctive too — the head and shell are peeled away and only the flesh is sliced raw, while the leftover head and shell are said to often be repurposed separately, grilled or turned into a spicy stew. Being able to enjoy the whole shrimp with nothing going to waste is said to be part of what makes ttak-saeu-hoe so well liked.
They say you have to eat ttak-saeu raw while it's still alive to really feel that springy texture — the flesh is said to soften fast once time passes, so freshness is everything.
— 🍊 GYULIWhy It's Often Found at Harbor-Side Live Fish Markets
A place that comes up again and again when talking about ttak-saeu-hoe is the live fish market near a harbor. Jeju is dotted with fishing ports of all sizes across the island, and it's said that live fish markets — places that clean and sell whatever was caught that day — naturally cluster around these harbors. Ttak-saeu in particular is said to lose freshness quickly during transport, so the practice of preparing it on the spot at harbor-side live fish markets close to where it's caught is said to have spread widely. It's said to be common for customers to pick their own ttak-saeu straight from the tank, with it sliced raw right then and there.
These live fish markets are typically said to be run as clusters of multiple stalls sharing one building or one block, so rather than pointing to any single spot, part of the appeal of visiting a harbor is said to be the experience itself — looking into the tanks and picking your own ttak-saeu. Prices are said to vary a fair bit depending on the day's rates and the size of the shrimp, so it's said to be safer to check on the spot rather than assume a fixed amount ahead of time. Supply is also said to fluctuate depending on the season and catch, so if you're heading to a harbor specifically for ttak-saeu, it's worth giving yourself some time to look around.
How It's Said to Be Enjoyed
Ttak-saeu-hoe is said to typically be dipped in chojang or wasabi soy sauce, the basics. Because the flesh itself carries such strong natural sweetness, it's said to often be served with minimal seasoning, and since it's prepared fresh on the spot while still alive, people frequently describe the texture as more than just chewy — almost bouncy. The leftover head and shell, rather than being tossed, are said to sometimes be salt-grilled or turned into a spicy stew, so getting two or three different flavors out of a single shrimp is said to be another part of what makes ttak-saeu-hoe appealing.
That said, ttak-saeu is said to be tricky to keep alive, so it isn't a dish you can count on finding just anywhere, anytime. The closer a live fish market is to a harbor, the higher the odds are said to be of finding fresh ttak-saeu, so if you happen to pass through a harbor village while traveling on Jeju, it's worth taking a look at the tanks. Still, the volume on hand, the way it's prepared, and the side dishes served alongside are all said to vary a bit from market to market, so no single visit can really claim to sum up the whole of ttak-saeu-hoe.
GYULI's Tip · Since freshness is everything with ttak-saeu, it's said to be best to pick one that's still moving actively in the tank. Exact prices and how it's sold can vary by harbor and season, so it's worth checking on the spot and enjoying it from there.