Dongne Suljip Kkachisan Branch

About

Cozy izakaya near Kkachisan Station offering a wide variety of drinking snacks, from assorted yakitori skewers to savory clam pasta stew.

Tucked into an alleyway a short walk from Kkachisan Station, Dongne Suljib lives up to its name as an approachable neighborhood izakaya. Inside, dim pendant lighting catches warm wood tones and playful smile-print wall art, while an open kitchen anchors the space with the hum of sizzling pans and the aroma of grilled skewers. The vibe strikes an easy balance between low-key date spot and late-night drinking haunt, complete with hours stretching until 4:00 AM. Before the main dishes arrive, drinks start with complementary bowls of warm edamame and seasoned mung bean sprouts, both crisp and lightly dressed to prime the palate. The menu leans wide, spanning Japanese pub standards, stir-fries, and pasta hybrids. A crowd favorite is the steamed assorted clam pasta (*modeum jogae pasta suljjim*), which loads a wide plate with mussels, clams, and scallops submerged in a clear broth packed with deep shellfish brininess. Diners scoop up well-cooked pasta alongside the seafood, often scraping the plate dry for every drop of soup. For lighter snacking, skewers grilled over open heat are a reliable choice. The assorted platter gathers charcoal-scented cuts like tender chicken thigh with blistered scallions, chewy roasted ginkgo nuts, crisped chicken skin, and bacon-wrapped shrimp, served with dipping options like spice-rich *tzuran* and rich egg-yolk soy sauce. Cold starters bring their own charm: the *mozziri dofu* arrives crowned with a crisp tuile, scooped neatly with an adorable miniature shovel-spoon. When cravings shift to comfort, orders often turn to beef stir-fried with mung bean sprouts or skillet corn cheese dusted generously with savory cheese powder. Paired with a signature sweet highball or cold draft beer, Dongne Suljib delivers the kind of unpretentious izakaya fare that keeps locals returning deep into the night.