Ocheon (Cheongju) sashimi restaurant, 3-person Set B: Bada Hoe Sarang

I wanted to treat my parents to some fresh sashimi and seafood after a long while, so I went to Bada Hoe Sarang, a well-known restaurant in Ocheon, Cheongju.

Where is Bada Hoe Sarang and what are its hours?

• Address: 8-46 Jungsimsangeop 1-ro, 1st floor, units 101, 102, 103, Ocheon-eup, Cheongwon-gu, Cheongju-si, Chungcheongbuk-do, South Korea
• Hours: 11:00 AM–11:00 PM (last order 10:00 PM)
• Group seating available, separate men's/women's restrooms, mobile payment, parking
• Pro: spacious, comfortable private rooms, great for a family meal or a gathering

Bada Hoe Sarang menu and set options

What comes with Set B before the sashimi?

I always keep an eye on lists of the best seasonal sashimi spots and Ocheon sashimi restaurant recommendations, and this time I went with the 3-person 'Bada Hoe Sarang Set B' at a place that's word-of-mouth famous around Ocheon. As soon as we sat down and ordered, an endless parade of neat, varied banchan (side dishes) started arriving — enough to make the table groan. First came abalone porridge (jeonbokjuk) to warm and soothe the stomach, its nutty flavor perfect for waking up the appetite before the meal. Next up was a spicy-sweet seasoned raw fish salad and deeply savory soy-marinated shrimp.

I was impressed to see samhap (three-way combo) come out as a basic side — fermented skate, boiled pork, and kimchi together. Piling the pungent skate, well-boiled pork, and well-fermented kimchi onto one bite was a real treat.

On top of that came a fragrant water dropwort pancake (minari-jeon), soft steamed egg, and the corn-and-corn-kernel side that's a sashimi restaurant staple, browned just right — the table filled up fast.

Next came steamed skate (gaori-jjim), tender flesh that pulled apart along its grain, coated in a spicy sauce, followed by grilled abalone topped with a savory sauce made from the abalone's innards for extra depth of flavor.

The fresh seafood platter came neatly arranged with sea cucumber, sea squirt, and live octopus. The sea squirt filled the mouth with that distinctive ocean aroma, while the crunchy sea cucumber and the still-wriggling, chewy live octopus made everything feel just-caught fresh.

The sashimi platter: thick-cut flounder and red seabream

And then, finally, the main event arrived — the sashimi platter that shows off why this place is known as one of the best sashimi restaurants in Ocheon.

The sashimi was sliced thick, and just looking at it was reassuring. Chewy, springy flounder and clean-tasting red seabream that gets nuttier the more you chew came together beautifully.

It was also fun making our own wasabi sushi on the spot — placing a slice of sashimi over the accompanying sushi rice and adding a touch of wasabi and soy sauce. The sashimi was so fresh that even dipped plainly in soy sauce it was full of umami, and wrapped in lettuce or perilla leaf with garlic and ssamjang, the balance of flavors was spot on. The grilled flatfish (gajami-gui) that came alongside, crispy outside and moist inside, was clean-tasting and perfect for picking at between bites of sashimi.

Finishing with fried shrimp and spicy fish stew

As the meal wound down, freshly fried, crispy shrimp arrived, and as the final course, a rich, spicy fish stew (maeuntang) with a deep broth. Loaded with crown daisy and water dropwort, the broth tasted so clean and deep that even full, I kept spooning it up.

Even though Bada Hoe Sarang's Set B is meant for three people, the overall spread and portions were incredibly generous. Between the banchan and the sashimi platter, we were so stuffed we couldn't finish the stew that came at the end, so we packed it up neatly and took it home. We reheated it the next day and it was still deep and clean — a satisfying meal all around.

I also heard this place is known for its refreshing mulhoe (cold raw fish soup), another Ocheon specialty, so I'd love to come back and try that next time. All in all, it was a great day of eating a hearty, varied seafood course.