# Sadang bar for chicken nanban tartare and mukbap: Susan Sadang - By Seonul (https://superchart.com/en/@euljiro-highball/) - Written Sep 8, 2026 - Updated Sep 14, 2026 - Local places › Bars › Dongjak, Seoul - Sponsored: This post was written after receiving a complimentary store visit as a sponsorship. - English edition: https://superchart.com/en/@euljiro-highball/susan-sadang-chicken-nanban-muksabal/ - Also in: [한국어](https://superchart.com/ko/@euljiro-highball/susan-sadang-chicken-nanban-muksabal/index.md) · [日本語](https://superchart.com/ja/@euljiro-highball/susan-sadang-chicken-nanban-muksabal/index.md) · [简体中文](https://superchart.com/zh-cn/@euljiro-highball/susan-sadang-chicken-nanban-muksabal/index.md) · [繁體中文](https://superchart.com/zh-tw/@euljiro-highball/susan-sadang-chicken-nanban-muksabal/index.md) · [Tiếng Việt](https://superchart.com/vi/@euljiro-highball/susan-sadang-chicken-nanban-muksabal/index.md) · [ไทย](https://superchart.com/th/@euljiro-highball/susan-sadang-chicken-nanban-muksabal/index.md) · [Bahasa Indonesia](https://superchart.com/id/@euljiro-highball/susan-sadang-chicken-nanban-muksabal/index.md) · [Bahasa Melayu](https://superchart.com/ms/@euljiro-highball/susan-sadang-chicken-nanban-muksabal/index.md) · [Español](https://superchart.com/es/@euljiro-highball/susan-sadang-chicken-nanban-muksabal/index.md) ## In short Susan Sadang Main Branch is an izakaya near Sadang Station, Seoul, serving half-and-half aged sashimi platters. At the 1st-floor main store the writer tried the flounder-and-beef aged sashimi combo, chicken nanban, and mukbap (acorn jelly with cold broth), with the chicken nanban's cheese-topped special tartare sauce the standout. A good pick for a Sadang drinking session where you want proper anju (drinking snacks) alongside the aged sashimi. ## Good to know - **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 - **Reservations**: Available via Naver Reservation - **Layout**: Main store on the 1st floor, separate annex in the basement - **Ordered**: Gwangban-yuksa (half flounder, half beef tartare sashimi), chicken nanban, mukbap - **Service**: A glass of welcome sake served per person with your order *as written by the visitor on Sep 8, 2026* ![Table spread of aged sashimi anju at Susan Sadang Main Branch](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-01-k5jbt-1200.webp) ( °꒳°ﾐэ )Э˖° A review of Susan Sadang Main Branch, a Sadang Station bar known for its aged sashimi ![Exterior of Susan Sadang Main Branch, a Sadang Station bar](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-02-1t6wa-966.webp) 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 ![Interior of the 1st-floor main branch of Susan Sadang Main Branch](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-03-1d24n-966.webp) 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 ![Menu board at Susan Sadang Main Branch](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-04-16bcp-966.webp) ![Menu page listing half-and-half aged sashimi platters](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-05-1ny2o-966.webp) ![Aged sashimi menu page at Susan Sadang Main Branch](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-06-1kdfr-966.webp) ![Menu page for seasonal raw shrimp sashimi](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-07-1b3sp-966.webp) ![Menu page for side anju dishes](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-08-u1586-966.webp) ![List of anju menu items at Susan Sadang Main Branch](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-09-gb47m-966.webp) ![Vertical shot of the Susan Sadang Main Branch menu](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-10-14btg-966.webp) ![Drinks menu at Susan Sadang Main Branch](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-11-1sxt0-966.webp) ![Additional menu page at Susan Sadang Main Branch](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-12-n8neq-966.webp) ![Final page of the menu at Susan Sadang Main Branch](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-13-1upkt-966.webp) 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 ![A glass of welcome sake served per person](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-14-1fb2l-966.webp) 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 ![Gwangban-yuksa, a half flounder and beef tartare sashimi platter](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-15-1yalz-966.webp) 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. ![Thick-sliced aged flounder sashimi and beef yuksashimi](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-16-1xxu9-966.webp) 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. ![Close-up of hanwoo beef yuksashimi](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-17-10lz8-966.webp) ![Side dishes including baek-kimchi and sesame oil sauce](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-18-pz9jl-966.webp) ### 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 ![Aged sashimi and baek-kimchi wrapped in gim](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-19-ju382-622.webp) ![A piece of yuksashimi dipped in sesame oil sauce](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-20-rdpqb-946.webp) ![Sashimi served with sauce-tossed baek-kimchi](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-21-rztit-770.webp) 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 ![Chicken nanban with tartare sauce over a bed of salad](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-22-1a56e-625.webp) ★★★★★ 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 ![Spicy-sour mukbap in cold broth](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-23-16gnn-966.webp) 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,,🍶🐟🥩 ![Final shot of the finished anju spread at Susan Sadang Main Branch](https://img.superchart.com/images/susan-sadang-chicken-nanban-muksabal/susan-sadang-chicken-nanban-muksabal-24-1lq6s-909.webp) 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-⋆⁺₊ ## Where it is - Susan Sadang Main Branch (수산 사당본점) - 17 Nambusunhwan-ro271ga-gil, Dongjak-gu, Seoul, South Korea, basement 1st floor and 1st floor - 서울특별시 동작구 남부순환로271가길 17 지하1층, 1층 - 37.4778717, 126.9790119 - Google Maps: https://www.google.com/maps/search/%EC%88%98%EC%82%B0%20%EC%82%AC%EB%8B%B9%EB%B3%B8%EC%A0%90/@37.4778717,126.9790119,17z --- Superchart · https://superchart.com/en/@euljiro-highball/susan-sadang-chicken-nanban-muksabal/ · https://superchart.com/llms.txt