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

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 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)

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.

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

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

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!

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;

The interior has subtly Korean touches.

Aren't the wet wipes ridiculously cute?

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

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

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

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..

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!!!

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..?

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.

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;

Please, pleaaase eat it with the baekkimchi ..

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 ..

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!