# Yongsan izakaya sashimi gimbap and abalone pasta: Hatpiendo - By Mundeuk (https://superchart.com/en/@dish-by-dish/) - Written Sep 10, 2026 - Local places › Bars › Yongsan, Seoul - Sponsored: This content was created with support for a visit to the restaurant. - English edition: https://superchart.com/en/@dish-by-dish/yongsan-happyendo-sashimi-pasta/ - Also in: [한국어](https://superchart.com/ko/@dish-by-dish/yongsan-happyendo-sashimi-pasta/index.md) ## In short Hatpiendo is an izakaya in Yongsan, Seoul. I ordered aged sashimi salt gimbap with aged kimchi and abalone innards pasta, alternating fresh sashimi with rich cream sauce. Verdict: the contrasting dishes made a remarkably balanced meal. ## Good to know - **Address**: 12 Hangang-daero 54-gil, Yongsan-gu, Seoul, South Korea (서울 용산구 한강대로54길 12 2층) - **Nearest station**: 114 m from Exit 3 of Samgakji Station - **Hours**: 17:30–24:00 - **Amenities**: Group dining, reservations, separate restrooms, easy payment, parking - **Aged kimchi sashimi salt gimbap**: ₩33,000 - **Abalone innards pasta**: ₩23,000 *as written by the visitor on Sep 10, 2026* ![Hatpiendo visitor information](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-01-q7jbu-900.webp) ## Why I ordered sashimi gimbap and abalone innards pasta together Meals get much more fun when you order dishes with completely different charms together. The dishes I tried at Hatpiendo (핫피엔도) were exactly that kind of pairing. Aged kimchi sashimi salt gimbap piled high with seasonal aged sashimi, plus abalone innards pasta with abalone innards pesto in a thick cream sauce—would they really work together?! From a fresh take on familiar gimbap (seaweed rice roll) and sashimi to pasta that really brings out the nutty flavor of abalone innards, these two dishes have quite different personalities. Yet eaten together, they highlight each other's strengths. In particular, the freshness of the sashimi and the deep nuttiness of the abalone-innards cream sauce alternate beautifully, making this a combination that never gets tiresome through the last bite. ## Hatpiendo aged kimchi sashimi salt gimbap The first dish to catch my eye was the aged kimchi sashimi salt gimbap. It is Hatpiendo's new menu item, topped with seasonal aged sashimi with a great texture. From the name alone, I expected a little sashimi on top of an ordinary gimbap, but when it arrived, the presentation was far more elaborate. Several varieties of aged sashimi are generously layered over thick gimbap. From salmon sashimi to springy shrimp, the colors draw your eye the moment the plate reaches the table. Scallions and sesame add color and nuttiness, while plenty of fresh wasabi and pickled ginger are served on the side. ![Aged kimchi salt gimbap topped with aged sashimi](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-02-5r27j-900.webp) ![Vertical view of aged kimchi sashimi salt gimbap](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-03-1hnhi-900.webp) ![Menu of sashimi and gimbap](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-04-1qo1s-900.webp) ![Sashimi gimbap with fresh wasabi and pickled ginger](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-05-1ysig-900.webp) ### A generous presentation that does not hold back on sashimi The biggest feature of the aged kimchi sashimi salt gimbap is, of course, the amount of sashimi. It is layered so thickly that you can barely see the gimbap, making it feel more like enjoying a sashimi dish and gimbap at once. Rather than using just one kind of fish, it includes sashimi with different textures, so it is fun to choose a piece at a time. The soft texture and subtle umami of aged sashimi flow naturally into the rice. The fish's clean flavor comes first, supported by seaweed and rice, so every bite feels more substantial than eating sashimi alone. The gimbap itself is sizable, and adding a piece of sashimi makes for a wonderfully full mouthful. ![Gimbap generously topped with sashimi](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-06-12i6i-900.webp) ![Aged sashimi and gimbap pairing](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-07-y9xjt-900.webp) ![A bite of sashimi gimbap](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-08-qw6br-900.webp) ![Plate of sashimi salt gimbap](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-09-1381c-900.webp) ![Aged sashimi atop gimbap](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-10-3wu4x-900.webp) ![Vertical view of generous sashimi gimbap](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-11-1svyb-900.webp) ### A refreshing balance from aged kimchi Aged kimchi plays a role as important as the sashimi in this dish. Sashimi with some richness or rice can start to feel a little heavy when eaten continuously, but the aged kimchi keeps everything clean in the middle. Its characteristic tang and freshness pair well with the umami of aged sashimi, while the nuttiness of seaweed and rice follows through, creating a surprisingly layered flavor. Add just a tiny bit of fresh wasabi and the flavors become even clearer. Personally, I found it better to use enough not to overpower the sashimi aroma rather than piling it on. Eating pickled ginger here and there resets the palate, letting the next piece of sashimi feel fresh all over again. ![Gimbap with aged kimchi and sashimi](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-12-coou3-900.webp) ![Sashimi gimbap with fresh wasabi](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-13-1whuh-900.webp) ![Sashimi salt gimbap with pickled ginger](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-14-1apfh-900.webp) ### What makes salt gimbap different from ordinary gimbap As the name salt gimbap suggests, it takes a different approach from regular gimbap built around strongly flavored fillings. The sashimi is the focus, while the seaweed and rice play supporting roles. That means you can taste each ingredient clearly without dipping heavily in soy sauce or other sauces. The appeal really comes alive when you place sashimi on the gimbap and eat it all in one bite, rather than eating the fish and rice separately. Mild rice, nutty seaweed, refreshing aged kimchi, and soft sashimi come through in sequence. It is different from simple gimbap, and different from sushi too. ## Thick and creamy abalone innards pesto pasta The next dish was abalone innards pasta. Abalone innards pesto is added to a thick cream-based sauce, emphasizing both nuttiness and creaminess. This is not a loose cream pasta; it is a seriously thick style that clings properly to the noodles. The abalone innards make it different in color from standard cream pasta. Instead of cream's usual pale tone, it has a deep shade that looks like a mix of green and brown—and the flavor is every bit as distinct as the appearance. Toppings, finely grated cheese, and scallions over the noodles further amplify its nutty aroma. ![Abalone innards pesto cream pasta](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-15-1a8t9-900.webp) ![Vertical view of thick abalone innards pasta](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-16-h4p83-900.webp) ![Abalone innards pasta with cheese and scallions](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-17-1ns0r-900.webp) ![Vertical view of abalone innards cream sauce pasta](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-18-kouzd-900.webp) ### The deep nuttiness of abalone innards pesto When you think of abalone innards, a distinct ocean aroma or slight bitterness may come to mind, but combined with the cream sauce, the overall flavor becomes very smooth. The first taste is the nuttiness of cream sauce, followed gradually by the deep umami characteristic of abalone innards. Rather than jutting out too strongly, the innards flavor blends naturally into the cream. It is therefore a relatively approachable style even for someone trying abalone innards for the first time. On the other hand, if you enjoy their deep nuttiness, it offers a depth difficult to find in ordinary cream pasta. ### Cream sauce that clings to every noodle What I personally loved about this abalone innards pasta was the sauce consistency. Instead of pooling wetly at the bottom of the plate, the cream sauce and abalone innards pesto cling tightly to the noodles as you lift them. So the sauce flavor comes along consistently in every bite. The springy noodles go well with the thick sauce, and the nuttiness of cheese makes for a deeply rich taste. If you love cream pasta but want something a little more unusual than standard cream sauce, abalone innards make a clear point of difference. ![Abalone innards pasta with sauce clinging to the noodles](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-19-l4qs1-900.webp) ![Thick cream sauce abalone innards pasta](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-20-4tllk-900.webp) ## How the two dishes worked when alternated Ordering both dishes at once was a very good choice. If you eat only the abalone innards pasta, the richness of its cream sauce may feel a little intense toward the end. Then one bite of aged kimchi sashimi salt gimbap cleans up the palate. In reverse, eating the pasta after sashimi and gimbap brings a definite change of pace with its creamy sauce. The sashimi gimbap has refreshing elements such as aged kimchi, fresh wasabi, and pickled ginger, while the abalone innards pasta is thick and nutty. Their opposing personalities make the balance especially good when ordered together. ![Sashimi gimbap and abalone innards pasta pairing](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-21-shzse-900.webp) ![Hatpiendo sashimi gimbap and pasta spread](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-22-hb7y2-1200.webp) ### A pairing made for beer and cold drinks I also had a cold beer with this meal. A chilled, fizzy beer works well with both dishes. Especially after something creamy and dense like the abalone innards pasta, a sip of cold beer clears away the lingering nuttiness and makes the next bite delicious again. The aged kimchi sashimi salt gimbap also naturally suits beer, since it combines fish, seaweed, and rice. It would be nice to enjoy it lightly with an iced cold drink too. Because the food has such distinct flavors of its own, this is a spread you can take your time over with a drink. ![Menu enjoyed with beer](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-23-i5h6m-900.webp) ![Cold drink with sashimi gimbap](https://img.superchart.com/images/yongsan-happyendo-sashimi-pasta/yongsan-happyendo-sashimi-pasta-24-16nry-900.webp) ## Two memorable dishes at Hatpiendo The aged kimchi sashimi salt gimbap and abalone innards pasta I tried at Hatpiendo were not merely unusual in name; each had a distinct character. The sashimi gimbap was satisfying from its appearance alone, with generous seasonal aged sashimi over sizable gimbap, and the sashimi-and-aged-kimchi combination made it more refreshing than expected. The abalone innards pasta combines a thick cream base with abalone innards pesto, giving it much deeper nuttiness and umami than regular cream pasta. Most of all, the two dishes worked well together. One delivers the clean flavors of aged sashimi and aged kimchi, while the other handles the intense flavor of abalone innards and cream sauce, so alternating between them is genuinely fun. If you are looking for something a little special at Hatpiendo, ordering the aged kimchi sashimi salt gimbap and abalone innards pasta together is a solid choice. With the different appeals of sashimi, gimbap, and aged kimchi on one side and abalone-innards cream pasta on the other, there is no time for the meal to become boring. ## Where it is - Hatpiendo (핫피엔도) (핫피엔도) - 12 Hangang-daero 54-gil, Yongsan-gu, Seoul, South Korea (서울 용산구 한강대로54길 12 2층) - 서울특별시 용산구 한강대로54길 12 2층 - 37.5326176, 126.97223 - Google Maps: https://www.google.com/maps/search/%ED%95%AB%ED%94%BC%EC%97%94%EB%8F%84/@37.5326176,126.97223,17z --- Superchart · https://superchart.com/en/@dish-by-dish/yongsan-happyendo-sashimi-pasta/ · https://superchart.com/llms.txt