Sadang bar for chicken nanban tartare and mukbap: Susan Sadang

( °꒳°ﾐэ )Э˖° A review of Susan Sadang Main Branch, a Sadang Station bar known for its aged sashimi

Location: 17 Nambusunhwan-ro271ga-gil, Dongjak-gu, Seoul, South Korea, basement 1st floor and 1st floor Hours: 4:00 PM – 1:00 AM / until 2:00 AM Fri–Sat Naver Reservation available

(๑ ˙˘˙)ฅ🍻ฅ(´˘`๑) I visited Susan Sadang Main Branch, which is hot right now near Sadang Station for its generous half-and-half aged sashimi.ᐟ It's a place where you can enjoy everything from aged sashimi to Susan's own special anju (drinking snacks) (o'ч'o)

The store — 1st floor main branch and basement annex, and the wait

Susan is split between the 1st-floor main branch and a basement annex, and I went straight to the 1st-floor main branch.ᐟ There were so many customers that the wait never seemed to end. I'd recommend coming early and putting your name in first-★

The menu

The menu ranges from various half-and-half aged sashimi platters to seasonal seafood (raw shrimp sashimi) and anju that pair well with the aged sashimi.

Welcome drink: sake

Once you order, a glass of sake comes out per person as a welcome drink🍶 It was nice to have a light sip before digging into the aged sashimi, and the sake itself was easygoing and fragrant, not too heavy₍ˆ𓈒݂› ༝ ‹݂𓈒 ྀི₎

Gwangban-yuksa — half flounder, half hanwoo beef tartare

The main dish I ordered was ★gwangban-yuksa★

It comes half flounder, half yuksashimi (raw beef tartare) — woah.ᐟ.ᐟ.ᐟ ଘ꒰ ⑅ • ᵕ • ꒱◞🥩+🐟 the aged sashimi arrives sliced thick and generous, and that's basically an automatic win.ᐟ It passed the visual test the moment it hit the table.

The portion of aged sashimi was generous, and I got to enjoy plenty of chewy, thick-cut yuksashimi.ᐟ Since it's hanwoo (Korean beef) rated 1++, the yuksashimi had great color and even better flavor,,♥ the beef was overwhelmingly the tastier of the two( ˶°༥°˶ ).ᐟ.ᐟ The flounder had a soft, melt-in-the-mouth texture.

Side dishes and sauces — the baek-kimchi is the kicker

Alongside the gwangban-yuksa came baek-kimchi (white, non-spicy kimchi), sesame oil sauce, chojang (vinegar-chili sauce), and gim (dried seaweed). It's fun mixing and matching combinations to your taste.ᐟ *That baek-kimchi tossed in sauce,, is the kicker-★

The sesame oil sauce wasn't salty and had a nutty flavor that, the more you chewed, brought out the umami of the yuksashimi even more — it paired so well.ᐟ

Seriously,, the baek-kimchi is a marvel-♥ I don't even know what sauce it's tossed in,, but my chopsticks kept going back for more. It went well with both the flounder and the yuksashimi. Whenever I have delicious sashimi I always order rice or vinegared rice on the side, and it was a bit of a shame there wasn't a rice option here, but I still managed to eat plenty without it ( '༥' 🥢 )

Chicken nanban — special tartare sauce with cheese

★★★★★ Seriously,, this was the best chicken nanban🍗🥬 Underneath is a bed of super-fresh salad, topped with soft, crispy boneless fried chicken-.ᐟ On top of the chicken, tartare sauce plus grated cheese🧀 It wasn't just plain tartare sauce — it tasted like a special tartare with an extra bright, tangy note-★ The cheese flavor was subtly present too, so it felt as fresh as a 🥗salad but still filling, and it paired perfectly as an anju alongside the aged sashimi.ᐟ Savory with a hit of tang, my chopsticks kept going back‎₍ᐡ ̳ , ̫ , ̳ᐡ₎⭑

🍗𐩢𐩺('༥'๑)

Mukbap — spicy-sour like mulhoe

The mukbap (acorn jelly with cold broth) had a subtly spicy kick, and the tangy, cool broth reminded me of mulhoe (spicy cold raw fish soup) as I kept eating.

In summary

⋅˚₊‧ °‧⋆ From the gwangban-yuksa half-and-half aged sashimi to the chicken nanban, I ate well and thoroughly. Especially with the generous aged sashimi and yuksashimi, this is a great spot to enjoy as a drinking snack,,🍶🐟🥩

If you're looking for a Sadang bar near Sadang Station where you can enjoy delicious aged sashimi and a variety of anju, I'd recommend Susan Sadang Main Branch-⋆⁺₊