Garak Mall fish shop sashimi by menu-board size: Yeongjae Susan

The weather's getting cooler and I keep thinking about seasonal food these days — weirdly, that always makes me crave sashimi haha lol

Where is Yeongjae Susan? Garak Mall sales building, 1F, stall C-10

So this time I stopped by Garak Market to pack sashimi and eat it comfortably at home. Garak Market is so huge that there are tons of shops inside the seafood market alone, and the one I visited this time was Yeongjae Susan :) Eating right at the shop is great too, but this time we packed it up and brought it home — with sashimi plus a pot of fish stew, it turned into a pretty proper spread even at home.

It's at Garak Mall sales building, 1F, stall C-10, 932 Yangjae-daero, Songpa-gu, Seoul, South Korea.

Garak Mall itself is so big that first-timers might get a bit lost, but just head into the seafood market side, find the sales building's first floor, and remember the shop number C-10‼️ Garak Mall shoppers can also get parking support, so it's nice to pack sashimi and slowly wander the market too.

Yeongjae Susan carries all kinds of fish and seafood alongside sashimi, so browsing the market itself was fun — looking at the tanks you start thinking, that looks good too... maybe I'll try that next time lol. Coming to a seafood market always seems to make you look at more than what you originally planned to eat haha 🤭

How ordering works: picking fish type and size off the menu board

Around the shop there's a lot of seafood set out along with the tanks, so it definitely feels different from a regular neighborhood sashimi joint. Being inside Garak Market's seafood market, it was nice getting to see everything from live fish to various seafood at once. And personally what I liked most was being able to check the menu and prices while ordering‼️‼️‼️😍

Sometimes at a market you feel like you have to ask the price of everything one by one, which can feel a bit awkward, but at Yeongjae Susan you can look at the menu board and pick the type and size you want, so even first-time visitors can order fairly comfortably.

Based on the latest info, the jeon-gwang-cham-hoe combo is sold as gizzard shad, large flounder, and large sea bream, with sizes ranging from mini to extra-large so you can choose according to your group size.

Why the jeon-gwang-cham-hoe three-fish plate

What I packed that day was jeon-gwang-cham-hoe — as the name suggests, it's a combo letting you eat three kinds of sashimi at once: gizzard shad (jeoneo), flounder (gwangeo), and sea bream (chamdom). Perfect for us since we like a variety of sashimi.

Especially in a season like now when gizzard shad is on my mind, eating only gizzard shad feels a bit lacking, but sticking to just one kind also gets boring — having gizzard shad along with flounder and sea bream meant I could switch it up depending on my mood.

And it wasn't just sashimi we packed — we also cooked up a fish stew (maeuntang) at home. This combo is honestly unbeatable lol. But the stew fish heads... haha... they're so intense 🥲🥲 so... big...

How the sashimi is packed and what comes with it

After ordering, we packed it up and headed straight home. The packaging was neat so nothing was a hassle on the way back, and once we opened it up at home, the sashimi and sides were all packed in properly.

The sashimi package also came with sides like soy sauce and vinegar-chili sauce, wasabi, and pickled ginger. We transferred the sashimi onto our own plates at home and dug in properly.

Honestly the most exciting part of takeout sashimi is laying it out prettily on a plate at home~~~~ Time to try gizzard shad, flounder, and sea bream one by one‼️‼️‼️😍

Gizzard shad: nutty flavor that builds as you chew

First up, gizzard shad‼️‼️ This was one of the biggest reasons I picked jeon-gwang-cham-hoe this time..🧡

Maybe because it's gizzard shad season, the silvery-hued sashimi looked really appetizing. Gizzard shad's charm is definitely that distinct savory flavor — one bite and you can tell it's a much deeper savoriness than mild, clean sashimi.

The savory flavor builds the more you chew, so it was great dipped lightly in soy sauce with wasabi, and it also went well with the vinegar-chili sauce. If you like gizzard shad, this is exactly the flavor you'd love haha. Personally I prefer the soy sauce + wasabi combo over vinegar-chili sauce for gizzard shad, and this time too I started with soy sauce but kept dipping into the vinegar-chili sauce in between — it's a different flavor each time, so I kept reaching for more 🥹

Flounder: clean taste and firm texture

Clean and chewy flounder, next up‼️‼️‼️ Going from gizzard shad to flounder, the flavor shifts completely. If gizzard shad is on the savory, flavorful side,

flounder is cleaner and milder, with a firm, chewy bite to the flesh itself — a flavor sashimi lovers would find familiar and easy to enjoy.

When I eat sashimi, I prefer rotating between different flavors and textures rather than sticking to one kind — a bite of gizzard shad, then flounder, then back to gizzard shad lol

Eating it this way, it definitely felt less repetitive and kept feeling fresh each time.

Sea bream: quietly rich flavor

Sea bream, with a quietly strong presence‼️‼️ Last up, I tried the sea bream too. Compared to flounder, sea bream has a bit more of that classic sashimi flavor coming through, so eating it after the mild flounder had its own distinct appeal. The chewy texture was nice too, and with a bit of wasabi on soy sauce, it came through clean but still with that true sashimi flavor. There's gizzard shad with its strong flavor, flounder with its clean mildness, and sea bream with just the right amount of presence — having all three on one plate made for a fun eating experience.

So I felt jeon-gwang-cham-hoe is a great combo for anyone who wants to try several kinds of sashimi at once.

Finishing the meal with spicy fish stew cooked at home

And the highlight of this takeout was the fish stew at the end. Ending with just sashimi always feels a little lacking, so we cooked up a fish stew at home too. Once it started bubbling away, it confirmed that fish stew after sashimi is just truth lol

A spicy, refreshing broth with a spoonful of rice made for a satisfying way to wrap up after all that sashimi.

Especially after eating sashimi continuously, having a sip of hot broth in between felt like it cleaned the palate right up!

Wrap-up: who Yeongjae Susan's sashimi takeout suits

This time I made the trip out to Garak Market and packed jeon-gwang-cham-hoe from Yeongjae Susan. The gizzard shad was savory and full of flavor, the flounder was clean with a firm texture, and the sea bream was chewy with real sashimi character — rotating through all three was genuinely fun :)

Especially in a season like now when gizzard shad is on everyone's mind, I really liked having a combo of gizzard shad + flounder + sea bream instead of just gizzard shad alone. And packing it up and cooking fish stew at home meant it wasn't just one plate of sashimi — it felt like a proper full meal haha.

Garak Market has so many seafood shops that it can be hard to decide where to pack from, but if you like sashimi followed by a fish stew, Yeongjae Susan is worth checking out :) I'll have to try packing another seasonal catch next time 😍😍😊