# Sadang bar for flounder fin and beef sashimi: Susan Sadang Main Branch

- By Sia (https://superchart.com/en/@seoul-stoop-lunch/)
- Written Sep 9, 2026
- Local places › Bars › Dongjak, Seoul
- Sponsored: This post was written with visit support from Susan Sadang Main Branch.
- English edition: https://superchart.com/en/@seoul-stoop-lunch/sadang-susan-halibut-beef-sashimi/
- Also in: [한국어](https://superchart.com/ko/@seoul-stoop-lunch/sadang-susan-halibut-beef-sashimi/index.md)

## In short

Susan Sadang Main Branch is an izakaya in Dongjak, Seoul, where seafood and meat can be enjoyed together. A late visit meant no wait for thick flounder fin, fresh beef sashimi, baekkimchi, and pollock roe cream udon. Susan Sadang Main Branch is a great pick when the table wants both sashimi and meat.

## Good to know

- **Hours**: Daily 16:00–01:00 (opens at 15:00 on Saturdays and Sundays)
- **Seating**: Ground-floor and basement dining areas

*as written by the visitor on Sep 9, 2026*

![Signature dishes at Susan Sadang Main Branch](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-01-zugxu-900.webp)

Susan Sadang Main Branch, an izakaya that is just perfect for having a drink with sashimi in Sadang. Seasonal dishes, aged sashimi, fresh yukhoe (Korean beef tartare) and sashimi, all kinds of bar snacks—everything is perfect..

![Susan Sadang Main Branch in Sadang's dining alley](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-02-1lasq-900.webp)

## Susan Sadang Main Branch in the heart of Sadang's dining alley

Susan Sadang Main Branch is right in the heart! of Sadang's dining alley.

- Hours: daily 16:00–01:00 (opens at 15:00 on Saturdays and Sundays)

![Information sign for Susan Sadang Main Branch](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-03-1ddxv-900.webp)

Sadang has sooo many restaurants and bars, so it gets packed in the evening, right? This place normally has a wait;; Luckily, I visited close to 10 p.m., nice and late, and got seated right away.

![Susan Sadang Main Branch late at night](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-04-cdw8z-900.webp)

Maybe because the weather has gotten cooler, they had the doors wide open. It had that outdoor-bar kind of feel, which I loved ..

![Open doors at Susan Sadang Main Branch](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-05-1d1tg-900.webp)

![Outdoor-bar feel at Susan Sadang Main Branch](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-06-1jo2n-900.webp)

I ate on the ground floor, but there is a basement space too, so it looked good for group get-togethers or work dinners!

![Ground-floor and basement dining areas at Susan Sadang Main Branch](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-07-8l5qv-900.webp)

## Gwangban Yuksa when you want both sashimi and meat

When a group goes out, one person wants meat and another wants sashimi, you know? At Susan, a Sadang favorite, there is no need to stress about it. Why? Because they have half-and-half dishes! I was craving meat today while my husband wanted sashimi, so we picked Gwangban Yuksa, haha. Oh, and sweet shrimp are just coming into season right now—perfect seasonal food, right? They also have raw sweet shrimp sashimi!

![Menu information at Susan Sadang Main Branch](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-08-97j94-900.webp)

The origins are written out nice and large too. Honestly, I did not expect the beef sashimi to be domestic, but it was, so that definitely made me like it more;

![Interior with country-of-origin information](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-09-12okw-900.webp)

The interior has subtly Korean touches.

![Korean-inspired interior at Susan Sadang Main Branch](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-10-samuk-900.webp)

Aren't the wet wipes ridiculously cute?

![Wet wipes at Susan Sadang Main Branch](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-11-1so29-900.webp)

Personally, I find QR ordering much easier than ordering from a tablet, so I was very happy it was QR.

![QR ordering menu](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-12-aggf0-900.webp)

![Detailed QR ordering menu](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-13-1do67-900.webp)

![Menu at Susan Sadang Main Branch](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-14-vc1d3-900.webp)

Look at the visuals on these dishes. I wanted to order all of them, but held myself back;;

![Visuals of the assorted bar-food menu](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-15-1t3mz-900.webp)

They also give you sake as an aperitif, just the right amount to knock back in one shot?

![Sake served as an aperitif](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-16-em9vp-900.webp)

### Thick flounder fin and fresh beef sashimi

Oh my .. look at the color on this Gwangban Yuksa .. I am kind of obsessed with value for money, haha, so I was worried the portion might be small for the price. But the spread was so good? They gave us several pieces of flounder fin, of course~ nice and thick. And especially, the beef sashimi quality was seriously insane—so fresh;

Freshness is the most important thing with yukhoe/beef sashimi, right? Chewy.. nutty .. delicious..

![Flounder and beef sashimi in Gwangban Yuksa](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-17-2snul-900.webp)

![Fresh beef sashimi in Gwangban Yuksa](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-18-u4xz6-900.webp)

And the baekkimchi (mild white kimchi) in the middle was the key, okay? It went so well with both the flounder and beef sashimi that I got a refill. A total scene-stealer side dish!!!

![Baekkimchi served with flounder and beef sashimi](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-19-3d2go-900.webp)

They gave us gim (roasted seaweed) too, so I properly made little wraps. Honestly, it is not common to get this level of freshness and such generous portions at a Sadang izakaya..?

![Gwangban Yuksa enjoyed with roasted seaweed](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-20-1kf1y-900.webp)

This is flounder fin. Have you ever seen it this thick at a bar? My first time. The springy, rich fattiness was the best—soju just goes down and down. Aged sashimi lives or dies by its chewiness, and this gets 100 points.

![Thick slices of flounder fin](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-21-scjrk-900.webp)

And the soy sauce was not just the generic kind you get at any sashimi restaurant!!!!!!!!!!! It was that delicious soy sauce from sushi restaurants!!!! (No idea what it is called.) A Sadang favorite is different right down to the soy sauce;

![Soy sauce served with flounder](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-22-vstgw-900.webp)

> Please, pleaaase eat it with the baekkimchi ..

![Flounder eaten with baekkimchi](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-23-1ni0q-966.webp)

## Cream udon where pollock roe cuts the richness

We had eaten so much protein that it felt wrong not to have carbs ^_^ Time to get pollock roe cream udon. Salty pollock roe with soft cream udon—perfect for gaining weight, but it is delicious, right .. So then we had to order more soju ..

![A bowl of pollock roe cream udon](https://img.superchart.com/images/sadang-susan-halibut-beef-sashimi/sadang-susan-halibut-beef-sashimi-24-1q8ji-900.webp)

The udon noodles were cooked just right, and the pollock roe completely cut through the slightly rich cream. It was unexpectedly special, so I cleaned the bowl. I even drank all the broth.

At Susan Sadang Main Branch, I really hope you try either flounder plus salmon or flounder plus yukhoe/beef sashimi! The portions are seriously generous for the price, and it is all fresh with such upscale plating too, right? This really is the place in Sadang for flounder and beef sashimi! I am definitely going back next time, because I am still sad I missed the sweet shrimp buckwheat noodles!

## Where it is

- Susan Sadang Main Branch (수산 사당본점)
- 17 Nambusunhwan-ro 271ga-gil, Dongjak-gu, Seoul, South Korea (서울특별시 동작구 남부순환로271가길 17 지하1층, 1층)
- 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

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