Bada Hoesa Rang Seogyo Branch
바다회사랑 서교점
About
Famed Hongdae seafood spot renowned for thick-cut seasonal raw fish, drawing massive winter queues for fatty yellowtail and summer striped jack.
Long outdoor tanks lined along Donggyo-ro signal the coastal focus of Bada Hoesarang’s Seogyo branch, a Mapo institution known for packing tables with generous cuts of seasonal raw fish. While notorious for winter queues driven by pilgrimages for *daebangeo* (fatty Pacific yellowtail), the lively, two-hour-capped dining room maintains serious seasonal momentum well into the warmer months. Winter diners brave the pavement for heaping platters of thick-cut yellowtail, prized for its sheer slab-like heft and glistening fat content, layered over seasoned sushi rice with sheets of seaweed, wasabi, and crisp *baekgimchi* (white kimchi). Come summer, the tempo shifts toward warm-weather species that bypass the cold-season crush. Platters pairing rich *heukjeomjuljeongaengi* (striped jack) with firm, chewy *chamdom* (red seabream) or red-spotted grouper highlight the kitchen's handle on differing fish textures. No matter the season, the tables brim under a sprawling spread of side dishes before the fish lands. Guests graze on warm fish-cake soup, bite-sized tonkatsu, cold macaroni salad, potato salad, and fresh greens. For a briny counterpoint, the assorted sea squirt platter presents a bright orange array of common sea squirts, red sea squirts, and rugged stone sea squirts, their tender flesh and clean oceanic bite reviving the palate between drinks. Late-session orders naturally turn to comfort dishes: a bubbling pot of standard spicy fish stew, or a deep bowl of seafood ramen loaded with mixed shell-on shellfish and wood ear mushrooms that leans comfortably toward rich, hearty *jjambbong*. With strictly on-site waiting when full and a humming, clinking atmosphere, Bada Hoesarang operates as a quintessential neighborhood fish house. It is an unpretentious gathering spot built for groups of friends sharing rounds of soju, diving into wide shared platters, and tracking the seasons through the freshest catch running through the tanks.
Menu
- Winter Yellowtail (Bangeo)
- Striped Jack (Shima-Aji)
- Red Seabream (Madai)
- Live Octopus₩30,000
- Sea Cucumber₩30,000
- 개불₩25,000
- 꽃멍게₩20,000
- 비다멍게₩30,000
- 돌멍게₩30,000
- 모둠멍게₩35,000
- 가리비회&구이₩25,000
- 소라찜₩30,000
Local tips
- Table time is limited to 2 hours when busy.
- Winter yellowtail season incurs extreme wait times; visit before 5 PM on weekdays to reduce waiting.
- Walk-in queuing is standard; CatchTable on-site registration may activate once full.
- In summer, try seasonal striped jack (shima-aji) or red seabream with seafood ramen.
Details
- Hongik University Station
Opening hours
- Sunday
- 16:00–23:30
- Monday
- —
- Tuesday
- 16:00–23:30
- Wednesday
- 16:00–23:30
- Thursday
- 16:00–23:30
- Friday
- 16:00–23:30
- Saturday
- 16:00–23:30