# Aged sashimi restaurant with parents in Uijeongbu: Suksung Robada-gil - By Jaein (https://superchart.com/en/@few-drops/) - Written Sep 9, 2026 - Local places › Restaurants › Uijeongbu, Gyeonggi - Sponsored: This visit was sponsored by the business. - English edition: https://superchart.com/en/@few-drops/uijeongbu-aged-sashimi-rockfish-stew/ - Also in: [한국어](https://superchart.com/ko/@few-drops/uijeongbu-aged-sashimi-rockfish-stew/index.md) ## In short Suksung Robada-gil is an aged sashimi (sukseonghoe) restaurant near Haengbok-ro in Uijeongbu's old downtown, Gyeonggi. Dining with parents as a party of three, the writer ordered daegwangeo sukseonghoe (aged flounder sashimi, ₩68,000) and tongwureok maeuntang (whole rockfish spicy stew, ₩30,000), plus two bowls of rice and a bottle of soju for ₩105,000 total — the sashimi portion felt sized for two, but the spicy stew broth was good enough to mix with rice. For groups of three or more, the ₩30,000-per-person sukseonghoe course set is the smarter order. ## Good to know - **Daegwangeo sukseonghoe (aged flounder sashimi)**: ₩68,000 (menu-listed as serving 2) - **Tongwureok maeuntang (whole rockfish spicy stew)**: ₩30,000 (includes potato dumpling noodles) - **Sukseonghoe course set**: ₩30,000 per person - **Rice**: ₩1,000 - **Soju**: ₩5,000 - **Total paid (3 people)**: ₩105,000 - **Basic side dishes (sukdasi)**: Grilled corn, whelk, seaweed, salad - **Wrap vegetables**: Not included by default; perilla leaves, garlic, raw chili available on request - **Location**: 39-13 Hoguk-ro 1298beon-gil, Uijeongbu-si, Gyeonggi-do, South Korea, 1st floor (near Haengbok-ro old downtown, close to Olle Gopchang) *as written by the visitor on Sep 9, 2026* My parents really love raw fish, so it comes up a lot whenever we eat out. Usually we go for freshly caught, chewy hwaleohoe (live-fish sashimi), but this time I was craving sukseonghoe — sashimi aged to bring out deep umami. So I took my parents to Suksung Robada-gil, an aged sashimi restaurant in Uijeongbu's old downtown. ![Suksung Robada-gil, an aged sashimi restaurant in Uijeongbu's old downtown](https://img.superchart.com/images/uijeongbu-aged-sashimi-rockfish-stew/uijeongbu-aged-sashimi-rockfish-stew-01-s8fb3-1200.webp) It's right near the Olle Gopchang shop on Haengbok-ro street in Uijeongbu's old downtown, so it was easy to find. Being close to the city center, accessibility was pretty good. ## Basic side dishes and ordering tips After sitting down, I looked over the menu first — a nice variety of seasonal seafood and Japanese-style sashimi dishes. ![Menu listing seasonal seafood and sashimi dishes](https://img.superchart.com/images/uijeongbu-aged-sashimi-rockfish-stew/uijeongbu-aged-sashimi-rockfish-stew-02-ueo9t-966.webp) ![Menu showing the sukseonghoe course set and à la carte items](https://img.superchart.com/images/uijeongbu-aged-sashimi-rockfish-stew/uijeongbu-aged-sashimi-rockfish-stew-03-rmmv4-966.webp) Once we ordered, the basic sukdasi (side dishes) arrived: savory-sweet grilled corn on a hot plate, fun-to-pick-at whelks, refreshing seaweed, and a fresh salad to whet the appetite. ![Basic side dishes: grilled corn, whelk, seaweed, and salad](https://img.superchart.com/images/uijeongbu-aged-sashimi-rockfish-stew/uijeongbu-aged-sashimi-rockfish-stew-04-8eoun-966.webp) I went back and forth between the 'sukseonghoe course set' at ₩30,000 per person and ordering à la carte. Since I wanted a generous amount of sashimi itself, I picked the daegwangeo sukseonghoe (aged flounder sashimi, ₩68,000) à la carte. And since we wanted a soup, I checked the menu for a plain seodeori maeuntang (fish-bone spicy stew) but they didn't have one, so we ordered the tongwureok maeuntang (whole rockfish spicy stew, ₩30,000) instead. ![Sashimi table setting after ordering](https://img.superchart.com/images/uijeongbu-aged-sashimi-rockfish-stew/uijeongbu-aged-sashimi-rockfish-stew-05-taqj8-966.webp) Along with the sashimi came clean aged kimchi and crispy seaweed, and the sauces were provided individually per person — hygienic and convenient. ![Aged kimchi and seaweed served alongside the sashimi](https://img.superchart.com/images/uijeongbu-aged-sashimi-rockfish-stew/uijeongbu-aged-sashimi-rockfish-stew-06-814ho-966.webp) ![Individual sauce portions provided per person](https://img.superchart.com/images/uijeongbu-aged-sashimi-rockfish-stew/uijeongbu-aged-sashimi-rockfish-stew-07-dmxhx-966.webp) One note: wrap vegetables, garlic, and chili peppers don't come with the basic setup automatically. When I asked staff if wraps were available, they kindly brought out perilla leaves, garlic, and raw chili. If you like wrapping your sashimi, don't forget to ask! ## Daegwangeo sukseonghoe and ankimo pairing — how big is the portion? After a short wait, the main dish — daegwangeo sukseonghoe — arrived, neatly plated. ![A neatly plated dish of daegwangeo sukseonghoe](https://img.superchart.com/images/uijeongbu-aged-sashimi-rockfish-stew/uijeongbu-aged-sashimi-rockfish-stew-08-n5y96-966.webp) Alongside the aged flounder sashimi came a bit of savory, rich ankimo (monkfish liver) — a nice little bonus treat. Honestly, compared to the portion sizes at a typical sashimi restaurant, it wasn't especially generous. As stated right on the menu, it's sized for two adults enjoying a drink together comfortably. Since there were three of us, the quantity left something to be desired. ![Ankimo served alongside the daegwangeo sukseonghoe](https://img.superchart.com/images/uijeongbu-aged-sashimi-rockfish-stew/uijeongbu-aged-sashimi-rockfish-stew-09-iie3n-966.webp) ![The daegwangeo sukseonghoe portion, sized for two](https://img.superchart.com/images/uijeongbu-aged-sashimi-rockfish-stew/uijeongbu-aged-sashimi-rockfish-stew-10-1tvud-966.webp) But for what it lacked in quantity, the quality and flavor were genuinely excellent. It had a springy texture and deep umami that's hard to get from live-fish sashimi, growing richer the more you chewed. The engawa (flounder fin muscle), fatty to the max, burst with savory flavor the moment it hit my mouth — truly delicious. ## The standout broth: tongwureok maeuntang Along with the sashimi came the tongwureok maeuntang we'd requested. I initially thought ₩30,000 felt a bit pricey since they didn't have the cheaper fish-bone version. But once I saw the presentation and tasted the broth, that thought vanished completely. ![Tongwureok maeuntang made with whole rockfish](https://img.superchart.com/images/uijeongbu-aged-sashimi-rockfish-stew/uijeongbu-aged-sashimi-rockfish-stew-11-1kkhs-966.webp) True to its name, it came with a whole rockfish, so picking off big chunks of meat was satisfying. There was also a small amount of chewy potato dumpling noodles mixed in, adding to the fun of picking through it. ![Potato dumpling noodles inside the spicy stew](https://img.superchart.com/images/uijeongbu-aged-sashimi-rockfish-stew/uijeongbu-aged-sashimi-rockfish-stew-12-191iu-966.webp) ![Large chunks of rockfish meat picked from the stew](https://img.superchart.com/images/uijeongbu-aged-sashimi-rockfish-stew/uijeongbu-aged-sashimi-rockfish-stew-13-1t20t-966.webp) Above all, the broth was impressively deep and spicy-sharp. My parents kept saying how refreshing and delicious it was and couldn't put their spoons down — we ended up ordering two extra bowls of rice (₩1,000 each) and mixing it into the broth, finishing every last bit. A bottle of soju (₩5,000) as an accompanying drink made it the perfect combo. This place is genuinely excellent for maeuntang, so if you visit, I'd recommend definitely adding a spicy stew to your order. ## For groups of three, the course set beats à la carte When we finished eating and paid, the total for three people came to ₩105,000. Thinking back after the meal, for a party of three like us, ordering the ₩30,000-per-person sukseonghoe course set for all three (total ₩95,000) would have been a much better deal than going à la carte. With the course, the price would've stayed under ₩100,000 and we could have enjoyed a wider variety of hearty sukdasi dishes along the way — a bit of a regret. If you're visiting with three or more people, definitely consider the course set menu first! ![Menu board for value sets and meal items at Suksung Robada-gil](https://img.superchart.com/images/uijeongbu-aged-sashimi-rockfish-stew/uijeongbu-aged-sashimi-rockfish-stew-14-b0umu-966.webp) ![Menu listing futomaki, ramyeon and other meal options](https://img.superchart.com/images/uijeongbu-aged-sashimi-rockfish-stew/uijeongbu-aged-sashimi-rockfish-stew-15-1wdbi-966.webp) Before visiting, I saw on Naver Place that the mackerel sushi rolls (godeungeo bongchobap) were listed as a popular item and was curious, but once I got there and checked the menu, it didn't seem to be sold anymore. Instead, there were meal items like futomaki rolls, spicy ramyeon, and kalguksu (knife-cut noodles), plus a range of value set combos for budget-friendly dining. It seems to be raw shrimp season right now, since I noticed other tables ordering plenty of fresh raw shrimp. ### Where does Suksung Robada-gil, Uijeongbu's aged sashimi restaurant, fit in? - Compared to a typical live-fish sashimi restaurant: the portion may feel a bit smaller than the generous servings you'd expect there. - Compared to a typical izakaya: it has a more relaxed vibe and relatively better value with solid meal options compared to the usual izakaya. ![Interior atmosphere of Suksung Robada-gil](https://img.superchart.com/images/uijeongbu-aged-sashimi-rockfish-stew/uijeongbu-aged-sashimi-rockfish-stew-16-14yn2-966.webp) ![Table seating suited for small gatherings](https://img.superchart.com/images/uijeongbu-aged-sashimi-rockfish-stew/uijeongbu-aged-sashimi-rockfish-stew-17-v0isb-966.webp) ![Izakaya-style lighting and interior decor](https://img.superchart.com/images/uijeongbu-aged-sashimi-rockfish-stew/uijeongbu-aged-sashimi-rockfish-stew-18-d99yn-966.webp) In short, it feels like it sits somewhere between a neighborhood sashimi restaurant and a proper izakaya. So rather than a place to visit when you just want to eat your fill of raw fish, I'd recommend it for when you want to enjoy chewy, umami-rich aged sashimi or seasonal seafood with a pleasant glass of soju, or for a date or small gathering in a place with some atmosphere. ![Sashimi table paired with soju](https://img.superchart.com/images/uijeongbu-aged-sashimi-rockfish-stew/uijeongbu-aged-sashimi-rockfish-stew-19-1vkub-966.webp) ![The finished sashimi and stew table after the meal](https://img.superchart.com/images/uijeongbu-aged-sashimi-rockfish-stew/uijeongbu-aged-sashimi-rockfish-stew-20-1ivo9-966.webp) We didn't leave stuffed to bursting, but thanks to the excellent quality of the sashimi and the refreshing tongwureok maeuntang, it was a satisfying meal shared with my parents at just the right amount. ## Overview and summary - Location: near Olle Gopchang in Uijeongbu's old downtown Haengbok-ro area, easy to find - Taste: don't skip the umami-rich daegwangeo sukseonghoe with its flounder fin muscle, and the deep, spicy tongwureok maeuntang that begs for rice - Ordering tip: for groups of three or more, the per-person course set (₩30,000) with multiple side dishes beats à la carte combos; wrap vegetables, garlic, and chili available on request - Best for: enjoying a glass of soju with aged sashimi in Uijeongbu, dates, and tidy small gatherings - Business name: Suksung Robada-gil - Key features: specializes in seasonal seafood and Japanese-style aged sashimi, offers both per-person course and à la carte menus - Order placed: daegwangeo sukseonghoe (₩68,000), tongwureok maeuntang (₩30,000), 2 bowls of rice (₩2,000), 1 bottle of soju (₩5,000) / total ₩105,000 - Recommended for: dates and small gatherings looking for aged sashimi or seasonal seafood with drinks in a clean, atmospheric setting ## Where it is - Suksung Robada-gil (숙성로바다길) - 39-13 Hoguk-ro 1298beon-gil, Uijeongbu-si, Gyeonggi-do, South Korea, 1st floor - 경기도 의정부시 호국로1298번길 39-13 1층 - 37.7417766, 127.049094 - Google Maps: https://www.google.com/maps/search/%EC%88%99%EC%84%B1%EB%A1%9C%EB%B0%94%EB%8B%A4%EA%B8%B8/@37.7417766,127.049094,17z --- Superchart · https://superchart.com/en/@few-drops/uijeongbu-aged-sashimi-rockfish-stew/ · https://superchart.com/llms.txt