Gangneung Bada Hoepocha
강릉바다회포차
About
Cozy neighborhood seafood pocha near Dobong Station serving thick-cut seasonal raw fish, shellfish, and complimentary clam soup in an unpretentious retro setting.
A short walk from Dobong Station’s Exit 2 brings you to Gangneung Bada Hoe Pocha, a neighborhood raw-fish drinking spot steeped in an unpretentious *nopo* ambiance. Operated by a grandmotherly proprietor with ties to the wholesale seafood trade, this compact joint focuses strictly on high turnover, sea-fresh catches, and pocket-friendly pricing rather than frills. The foundational staple is the 30,000 KRW flatfish (*gwang-eo*), sliced notably thick and served alongside fresh lemon wedges. The order includes a spicy *maeuntang* (fish stew) to finish, making it a reliable centerpiece for round-table drinking. Before the fish even arrives, tables fill up with raw carrots, cucumbers, soft tofu, and a complimentary clamshell soup—often a clear, peppery *baekhap-tang* loaded with plump clams that primes the palate for soju. Beyond everyday cuts of flounder and rockfish, handwritten wall menus shift with the tides and the seasons. Summer and early autumn see live squid (*san-ojingeo*) served whole—tentacles raw and wriggling rather than blanched—alongside hard-to-find wild sea squirt (*bidan meongge*), sourced directly from the East Sea. When live sweet prawns are in stock, you might find yourself peeling the translucent bodies table-side before handing the heads back to the kitchen to be seared in butter. As the weather turns colder, steamed oysters (*seokhwa-jjim*) enter the rotation. The dining room is snug, plain, and casual, where a sudden surge of orders might lead to the host opening up extra fold-out tables or showing first-timers how to shell their prawns. To cap off the night, diners can either request ramen noodles dropped straight into their bubbling *maeuntang* broth or order a separate seafood ramen packed with shrimp and shellfish. Just keep in mind that hours are tuned to early drinkers: service starts at 3:00 PM and winds down by 9:30 PM, with doors closed on Sundays.
Menu
- Flatfish Sashimi₩30,000
- Rockfish Sashimi₩30,000
- 멍게+해삼₩30,000
- Live Octopus₩25,000
- 소라찜₩20,000
- Steamed Scallops₩20,000
- Steamed Clams₩50,000
- 쭈꾸미샤브₩50,000
- 쭈꾸미데침₩20,000
- 놀래미
Local tips
- Closes relatively early around 21:30, so visit early in the evening.
- The restaurant does not offer parking; use the nearby Dobong Station public parking lot.
- Menu changes frequently based on seasonal catches like live squid and wild sea squirt.
- Reservations and takeout are available by phone.
Details
- Dobong Station
Opening hours
- Sunday
- —
- Monday
- 15:00–21:30
- Tuesday
- 15:00–21:30
- Wednesday
- 15:00–21:30
- Thursday
- 15:00–21:30
- Friday
- 15:00–21:30
- Saturday
- 15:00–21:30