Izakaya on Mapo's Forest Trail: DIY wild mackerel sushi at Mulgogijip
In short
Mulgogijip (물고기집) is an izakaya facing the Gyeongui Line Forest Trail on Baekbeom-ro 10-gil in Mapo, Seoul, 156m from Exit 4 of Daeheung Station on Line 6. After booking ahead and arriving right at opening time, the writer ordered the sashimi of the day, live wild mackerel, plus the dry-aged sashimi moriawase and Yebisu draft beer, then used the sushi rice served alongside to make DIY mackerel bar sushi. For live mackerel sashimi with no fishy smell in Seoul, Mulgogijip is the answer.
Good to know
- Location
- 1F, 26 Baekbeom-ro 10-gil, Mapo-gu, Seoul (156m from Exit 4, Daeheung Station, Line 6)
- Hours
- 5 pm–midnight, last order 10:30 pm
- Signature dishes
- Dry-aged sashimi moriawase 39,000 won / mackerel bar sushi 28,000 won / sashimi of the day 49,000 won
- Other dishes
- Futomaki (thick sushi roll) 20,000 won, sweet-and-sour fried flounder 18,000 won, butter clams steamed in sake 22,000 won, 4-skewer yakitori course 15,000 won
- Seating
- Group seating for up to 12, private hire available, outdoor tables overlooking the Gyeongui Line Forest Trail (open about 4 months a year)
- Parking
- Paid parking at Sinsu public lot; no parking validation
- Other
- Reservations accepted, Wi-Fi, pet-friendly, corkage available for a fee
as written by the visitor on Aug 4, 2026
Today I was looking for a good spot near Gwangheungchang Station on the Gyeongui Line Forest Trail, and ended up eating mackerel sashimi at the izakaya (Japanese-style pub) Mulgogijip (물고기집), haha
Where is Mulgogijip? Location, parking and outdoor tables
Mulgogijip is at 26 Baekbeom-ro 10-gil, Mapo-gu, Seoul, on the 1st floor. It's 156m from Exit 4 of Daeheung Station on Line 6.
Paid parking is available at Sinsu Public Parking Lot. They don't cover the parking fee, though.
Group seating holds up to 12 people, and you can also rent the space. The outdoor tables with a direct view of the Gyeongui Line Forest Trail are open only about 4 months of the year. They're popular because you can only use them in good weather, and the meal feels refreshingly breezy. On rainy days or when it's too hot or cold, you'll be seated indoors.
I've sat at the outdoor tables before and loved them. The open atmosphere made it nice just to sit there.
Mulgogijip menu and prices
The menu is roughly divided into sashimi and raw fish, cooked dishes, yaki (grilled skewers), grilled dishes and chicken dishes.
Mulgogijip signature dishes
- Dry-aged sashimi moriawase (assorted platter) ₩39,000
- Mackerel stick sushi ₩28,000
- Sashimi of the day ₩49,000
- Dish of the day: price varies
The sashimi and dish of the day may change in price.
Mulgogijip menu
- Futomaki (thick sushi roll) ₩20,000
- Fried flounder in sweet-and-sour sauce ₩18,000
- Sake-steamed clams with butter ₩22,000
- 4-type yakitori (grilled chicken skewer) course ₩15,000, and more
Hours are 17:00 to 24:00, with last order at 22:30.
- Group seating available
- Reservations
- Wi-Fi
- Pets allowed
- Corkage available for a fee
Side dishes and Yebisu draft beer at Mulgogijip
The complimentary side dish is a chicken breast and cabbage salad. The chicken breast was tastier than I expected, so I gobbled it all up.
Here's the ice-cold Yebisu draft beer. The foam was soft and clean, and it went well with the sashimi. If you like Yebisu draft, I'd order it alongside.
Live wild mackerel sashimi and DIY mackerel bar sushi
At Mulgogijip I ordered the sashimi of the day, wild live mackerel, along with the moriawase.
This was the dish I was looking forward to most that day. The live mackerel sashimi had no fishy smell at all and was clean and delicious.
They also bring sushi rice, so making your own mackerel stick sushi is a lot of fun. It gets nuttier the more you chew, and the plate was empty in no time.
I put mackerel and radish sprouts into seaweed. Wow... fresh mackerel in Seoul, such a hard fish to find! So happy!!
How was the dry-aged sashimi moriawase?
This is the dry-aged sashimi moriawase. Several kinds come on one plate, so it's nice to taste a bit of everything. The white fish was well aged, chewy yet tender. I recommend squeezing a little lemon on it, topping it with radish sprouts and wasabi, and dipping it lightly in soy sauce.
The abalone comes with a liver (gewoo) sauce, and it paired really well. Dipped in the sauce, the steamed abalone was bittersweet and nutty, and it was my personal favorite. The abalone was steamed well, tender and not tough.
The translucent, milky white fish is so well aged it melts in your mouth>< Put a little wasabi on it, dip it in soy sauce, and ahh, paradise!
Hehehe, this is sweet shrimp. Pretty, right? Making the heart shape depends on where you hold it, I think. It was a perfect match with the fresh Yebisu draft too.
The red tuna was the lean, clean style rather than fatty, so it was easy to eat. Go to the wrong izakaya and the fish smells of blood or tastes bland, but this was clean with no fishy smell, and I enjoyed it to the end.
Why Mulgogijip is a top izakaya near Gwangheungchang and Daeheung Stations
If you're looking for an izakaya with a nice atmosphere along the Gyeongui Line Forest Trail, Mulgogijip is worth a stop. The wild live mackerel sashimi and dry-aged sashimi stayed in my memory even after I got home. Enjoying it with Yebisu draft made it even better.
If you're looking for an izakaya near Gwangheungchang or Daeheung Station, give it a try. I booked ahead and did an open run (arrived right at opening). It felt easy for a casual solo drink, and also comfortable for a meal with a group.
Where it is
26 Baekbeom-ro 10-gil, Mapo-gu, Seoul, South Korea (1st floor)서울특별시 마포구 백범로10길 26 1층
