Uijeongbu seafood restaurant for fresh raw shrimp: Suksung Robada-gil

Fresh shrimp season is finally back these days, right? 🦐 On a day when I had worked hard since dawn and got off early with a junior colleague who absolutely cannot resist shrimp, we went to Suksung Robada-gil (숙성로바다길), a seafood restaurant in Uijeongbu, for seasonal raw shrimp sashimi and a beer.

I’m not really into drinking during packed, bustling hours, so we deliberately visited at that awkward time around 3–4 PM.

I loved that it opens early, and more than anything, the seasonal raw shrimp were seriously... springy, sweet, and so deliciousㅠㅠ

• Suksung Robada-gil: 39-13 Hoguk-ro 1298beon-gil, Uijeongbu-si, Gyeonggi-do, South Korea (경기 의정부시 호국로1298번길 39-13 1층)
• Uijeongbu 1-dong Underground Public Parking Lot is available, about a 2-minute walk from the restaurant.
• We walked straight over after work, so we did not park separately, but if you are driving, the nearby Uijeongbu 1-dong Underground Public Parking Lot would be convenient.

Hours are 15:00 to 01:30 the next day, with last orders at 01:00.

An Uijeongbu seafood restaurant for an early drink

The interior was more spacious and comfortable than I expected, with a slightly izakaya-like atmosphere rather than that of a typical seafood restaurant.

Since it was a weekday at an awkward time that was not even mealtime, I thought we would be the only ones there, but two tables were already occupied. By the time we left, customers were gradually coming in too. Most of all, since it opens from 3 PM, it is great for anyone who wants to enjoy a quiet daytime drink like me haha.

Corn cheese came as a basic side. It was nutty and sweet, perfect for scooping up with beer before the sashimi arrived. We ate it much more enthusiastically than expected, so we ended up ordering another corn cheese for ₩2,000 haha. The fact that we finished the complimentary one and paid for another says it all..!

Seasonal raw shrimp sashimi, ordered peeled

Fresh raw shrimp sashimi is ₩38,000, with an additional ₩5,000 for peeling. The whole point of that day was raw shrimp sashimi, no question..!! If you peel them yourself, it is ₩38,000, but we wanted to eat comfortably and chat, so we added ₩5,000 for the peeling service. It came to ₩43,000, and I counted out of curiosity—there were 15 shrimp haha.

The shrimp were a pretty substantial size too, so from the moment they arrived I felt like we had chosen well. Then I took one bite and seriously, wow...

The flesh was so bouncy and chewy, and the more I chewed, the more that characteristic shrimp sweetness came through.

There was no fishiness at all, and above all, I loved that chewy texture you get only from truly fresh raw shrimp.

My junior colleague is a real shrimp killer and tends to order a shrimp dish wherever we go, but even they said it was so delicious—the freshness was obvious and the sweetness really came through haha.

Fried shrimp heads: the perfect beer snack

They fried the heads left over from peeling the raw shrimp until crisp and served them separately. Dipping them into the Buldak mayo sauce that came alongside—wow... there is no better snack for beer, seriously haha.

With nutty, crispy shrimp heads and Buldak mayo sauce, the beer just went down so easily.

Honestly, while eating the raw shrimp that day, I kept thinking, “This is absolutely calling for soju...” But since I had been working since dawn, I thought getting drunk would be rough, so I settled for beer—which I slightly regrettedㅠㅠ Still, beer after getting off work early with seasonal raw shrimp sashimi... how delicious is daytime drinking, seriously haha.

Wriggling-fresh live octopus too

Live octopus is ₩18,000. Raw shrimp sashimi alone felt a little incomplete, so we added one order of san-nakji (live octopus).

The portion itself was not especially large, but from the moment it arrived, it was wriggling all over the plate. Seeing it keep moving made the freshness clear.

Its chewy texture made it nice to have lightly between bites of raw shrimp sashimi, and it paired well with beer too.

Seasonal raw shrimp with that bouncy-chewy bite

We had live octopus that day too, but the seasonal raw shrimp sashimi was definitely what stayed with me most. The flesh was substantial, with that bouncy-chewy texture and sweetness that built as you chewed, so I kept thinking we had done well to order it.

Raw shrimp sashimi is not exactly a cheap menu item, but the two of us ate deliciously and properly enjoyed the fried shrimp heads too, so I was satisfied!

If you are looking for a seasonal menu at a seafood restaurant in Uijeongbu these days, I think Suksung Robada-gil’s raw shrimp sashimi is worth trying. We would be willing to go back for it before shrimp season ends haha.