Seoknam-dong sashimi restaurant's premium flatfish set: Uridongne

My husband and I had been talking about flatfish (dodari) lately, and we finally couldn't hold out any longer, so we went to Uridongne Yeonan Budu Seoknam Main Branch (우리동네 연안부두 석남본점), a place with a big reputation in Seoknam-dong.

I like raw fish in general, and I'd had this place bookmarked for a while without going. This time the two of us lined up our schedules and finally did it properly.

Every time we passed by, we'd heard there was a wait, so this time we made up our minds and set out a little earlier than the usual dinner hour.

Uridongne Yeonan Budu Seoknam Main Branch: location, hours and parking

The restaurant is at 12 Sinseok-ro 77beon-gil, Seohae-gu, Incheon, in World Plaza, Unit 110.

It's open daily from 2 PM to midnight, and closed on Tuesdays, so keep that in mind before you go.

There's a public parking lot for Gangnam Market right near the restaurant, so we parked there and walked over. It only took a few minutes on foot, so parking was no worry at all.

It's tucked a bit inside the alley, so if it's your first time, keep an eye out for the sign as you go.

What's in the premium flatfish set

We ordered the premium flatfish set. It's built around flatfish makhoe, with side dishes and a spicy fish stew (maeuntang) all in one.

The moment we sat down, we spotted a tank on one side packed with flatfish. The water was clear and well kept, which made me trust the freshness right away.

The place isn't big, and even on a weekday customers kept coming in, so you could really feel how popular it is.

When we ordered, the owner briefly explained the condition of the flatfish that came in that day, so we could wait with confidence. The food didn't take too long to arrive either, which was nice.

How were the flatfish makhoe and the stew?

As soon as the flatfish makhoe came out, the thick, glossy slices looked fresh even to the eye.

I picked up a piece and ate it plain, without chojang (sweet chili vinegar sauce), and a gentle sweetness came up as I chewed. I remember my husband and I looking at each other, surprised. The chewy texture that makhoe is known for was there too, so we kept reaching for more.

Dipped in chojang and wrapped in lettuce, it had a different charm again, and it was fun for the two of us to eat it different ways and compare. The stew was made with a clear broth simmered from the flatfish bones, which made it a perfect way to finish after the raw fish.

The portion was plenty for two to eat until full, and my husband liked the broth so much he said he wanted to fry rice in it.

Atmosphere and side dishes

The atmosphere isn't flashy; it has the comfortable feel of a neighborhood sashimi joint.

The owner showed us how he prepares the flatfish right in front of us and chatted with us about this and that, which made it fun to talk with him.

The side dishes weren't strongly seasoned and let the natural flavor of the ingredients come through, so they went well with the raw fish.

Eating it with the seasoned vegetables, in particular, meant I never felt weighed down and could keep going. The tables aren't spaced widely, but it was no bother at all for a couple talking quietly while eating,

and the owner kept checking in with water and side dishes, so we could just focus on our meal.

This time at Uridongne Yeonan Budu Seoknam Main Branch, we enjoyed the premium flatfish set at a relaxed pace as a couple, and it was a satisfying evening to eat seasonal spring flatfish this fresh.

It feels like the place that will come to mind naturally the next time we crave flatfish.