Izakaya in Yeongdeungpo, Seoul for whole steamed squid: Kaken

I stopped by Kaken (카켄) for a casual beer near Dangsan Station. The two of us ordered whole steamed squid and draft beer, and I liked both the food and the relaxed atmosphere enough that it felt a shame to stop after one drink.

How do you get there from Dangsan Station?

Kaken is right between Exits 2 and 3 of Dangsan Station. Its address is Unit 101, 1st floor, 237 Dangsan-ro, Yeongdeungpo-gu, Seoul. It is on the building parking-lot side, so it was not difficult to find even on my first visit.

The hours posted during my visit were 5 PM to 2 AM the next day from Sunday through Thursday, and until 4 AM the next day on Friday and Saturday. Parking is unavailable, but reservations are possible. Corkage was listed as ₩20,000 per bottle.

What seating is good for drinks and conversation for two?

Once I passed the exterior and stepped inside, I found a cozy space. I found this smaller scale more comfortable for drinks than a larger bar.

There were three four-person tables, two two-person tables, and counter seating.

When choosing a bar, I also pay attention to whether it is too loud. That day, it was fine for the two of us to drink while talking.

For two people, the counter would be a good option, and it also looked suitable for visiting with up to four friends.

What did we order, and how much was it?

Yakitori was Kaken's main focus, and it had a varied selection of other dishes as well. I thought it would work not only for a light second stop but also as a first stop for the evening. Since we both wanted seasonal squid that day, we chose the whole steamed squid.

• Whole steamed squid: ₩16,000
• Cass draft beer: ₩5,500

The complimentary side dish was tasty too. It felt different from the braised konjac I had eaten at other izakaya.

How were the draft beer and whole steamed squid?

The draft beer that came first was cold and tasty. Contrary to our plan to have just one each, we both ordered another.

The whole steamed squid, our main dish, came with plenty of innards. I liked being able to have seasonal squid easily near Dangsan Station.

When I cut the squid, the innards spread across the plate.

Dipping the squid flesh into the innards added a rich, nutty flavor.

I could alternate between dipping it in chojang (sweet and tangy red chili sauce) and the innards. The squid flesh was springy and went well with draft beer.

What was convenient, and what would I like to try next time?

Kaken's cozy space made it easy for two people to have a drink while talking. The restrooms were separated by gender and seemed fairly clean when I visited.

It was easy to find because it was close to the station, and what began as a casual beer turned into a chance to enjoy a seasonal dish.

After the whole steamed squid, I became curious about the yakitori and grilled geumtae (golden tilefish). I did not have them this time, but I would like to order yakitori and seafood ramen next time.