Dokdo Hoi
독도회
About
A cozy, no-frills neighborhood sashimi spot in Hadaewon-dong known for fresh seasonal raw fish and spring webfoot octopus shabu-shabu.
Tucked along Dunchon-daero in Seongnam’s residential Hadaewon-dong, Dokdo Hoe is a quintessential neighborhood raw-fish haven run by a welcoming husband-and-wife duo. Unlisted on standard delivery apps and recently updated from floor seating to standard tables, the space thrives purely on word-of-mouth among locals seeking domestic catches without inflated prices. The restaurant skips the endless, distracting banquet of side dishes often found at traditional Korean raw-fish houses. Instead, you get a clean, modest spread of boiled silkworm pupae (beondegi), corn, and raw vegetables, keeping the spotlight squarely on the seafood. The everyday draw is the live-sliced flatfish and rockfish (gwang-eo and u-reok), which arrives with a chewy, freshly butchered firmness. Diners can doctor each bite with chogochujang and soy sauce, but the real table highlight is the house-seasoned doenjang. Savory, comforting, and layered like homemade banchan, the soybean paste works wonders eaten straight or stirred with chili paste into a punchy makjang. Summer brings refreshing bowls of cold mulhoe, while cooler months draw orders of seasonal sea bass (nong-eo) and flounder (dodari). From March through early May, the dining room pivots around a spring ritual: seasonal webfoot octopus shabu-shabu (jjukumi shabu-shabu). The steaming communal broth comes piled with cabbage, zucchini, dumplings, and water parsley (minari), but the defining ingredient is wild spring naengi (shepherd’s purse), hand-foraged by the owner. The tender, briefly poached octopus paired with the deep, earthy aromatics of naengi creates a nourishing seasonal restorative that packs the tables every spring. Pair the simmering broth and raw fish with beer and soju, and you have an unpretentious, deeply authentic slice of Seongnam's local dining culture.
Menu
- Flounder and Rockfish Sashimi₩46,000
- 광어 (소)₩22,000
- 우럭 (소)₩22,000
- Sea Bream₩52,000
- 감성돔₩55,000
- 줄돔₩62,000
- 세꼬시₩30,000
- 놀래미₩48,000
- Assorted Sashimi₩50,000
- Octopus Stir-fry₩20,000
- Sea Cucumber₩20,000
Local tips
- Try the spring webfoot octopus (jjukkumi) shabu-shabu with wild chives from March to May.
- Takeout is available directly from the shop, but they are not on delivery apps.
- Parking is limited; use the roadside public parking lot nearby.
Details
- Moran Station