Izakaya in Sejong for soy sauce motsunabe: Motsumo Sejong Dodam

My boyfriend and I visited Motsumo Sejong Dodam Branch (모츠모 세종도담점) for dinner in Dodam-dong. It is an izakaya centered on motsunabe (Japanese offal hot pot), while also serving gopdoritang and nakgopsae. We had the special soy sauce motsunabe with rice and ramen noodles, without alcohol.

Where are the restaurant, parking, and hours?

The restaurant is at Unit 114, 8-12 Bodeum 3-ro, Sejong. According to the original post, it is open daily from 5 PM to 1 AM the next day, with last orders at 11:30 PM.

We came by car and used the building’s underground parking. There was plenty of space, and parking was free at the time of our visit.

What were the atmosphere and table setup like?

The interior was neat, with a wood-toned izakaya feel accented by red. It also looked like a nice setting for having drinks with a meal.

We had reserved beforehand, and our table was ready when we arrived. It was set with kimchi, side dishes, mentaiko mayo, and soy sauce. I did not know the name of one side dish, but it was tasty.

What did we order for two, and which flavor did we choose?

We ordered the special motsunabe, two rice bowls, and peach soda, then added ramen noodles at the end. The motsunabe came in soy sauce, miso, or gochujang flavors. Since I had not tried it often and could not decide, I chose the soy sauce flavor, which seemed like the safest option.

How were the broth and ingredients in the soy sauce special motsunabe?

The nabe was topped with plenty of garlic chives and napa cabbage, with a generous amount of daechang (beef large intestine) underneath. A staff member told us it would be ready once the garlic chives had wilted, so we waited a little.

Once it started boiling, the rich broth and savory daechang aromas rose up. The garlic chives and napa cabbage cooked in the broth and wilted to an easy-to-eat texture. The daechang was plumper and larger than I expected.

Along with the daechang, there were various cuts of meat, including what seemed like heart, so I picked through them one by one.

My favorite combination was the garlic chives, napa cabbage, and daechang. In particular, the napa cabbage absorbed the broth well, taking on its salty flavor. The garlic chives also went well with the broth and the plump daechang.

How did we pair the rice bowls and mentaiko mayo?

Because the broth was rich and salty, I was glad we ordered rice bowls with it. Topping the rice with daechang, garlic chives, and napa cabbage, then adding a little broth, worked well.

The mentaiko mayo on the table also paired well with the nabe. Dipping daechang or vegetables in it added a savory, salty flavor, so we used it now and then while eating.

We were told that the napa cabbage and garlic chives could each be refilled once. The initial portion was enough for us, so we did not get a refill. With the rice bowls, the meal was quite filling for two.

How were the finishing ramen noodles and peach soda?

We were already full after the nabe and rice, but added ramen noodles because the ending felt a little incomplete.

Added to the remaining broth, the noodles absorbed its rich, salty flavor well. It made for a satisfying ramen finish, though I wondered whether finishing it as juk (rice porridge) would be good next time. I did not try the juk that day.

The peach soda came with a cup of ice. It was refreshing when poured over the ice, and sipping the sweet soda between bites of the salty nabe made my mouth feel refreshed. It suited my taste, since I usually like sweet soft drinks.

What alcohol menu items and events were available at the time?

We did not drink because we had another plan afterward. The restaurant offered an option to pay a set amount for unlimited draft beer, highballs, and sake for a set time. The original post did not record the specific price or time limit.

At the time of our visit, there was also a notice that Suntory highballs were available for ₩5,900 during happy hour before 8 PM. I did not use it, but alcohol seemed like it would pair well with the rich, salty nabe. I was a little disappointed not to have a highball or lemon sour because of our next plans.

There was also an event offering either a lemon sour or mochiri dofu for writing a Naver review.

Was it good for dinner without alcohol?

We had a filling meal even without alcohol. I have not had motsunabe in Fukuoka, so I cannot compare it with the local version, but I liked the rich, salty broth of the soy sauce nabe we had that day.

What I remember most is putting the broth-soaked garlic chives, napa cabbage, and plump daechang over rice. With mentaiko mayo and the added ramen noodles, it was enough for a full meal. Since they also serve gopdoritang, nakgopsae, and other side dishes, I thought a group could share a wider variety of dishes.