Gilpost · Mapo-gu, Seogyo-dong
Sanghuine Badaiyagi
상훈이네 바다이야기 Sanghuine Badaiyagi means roughly "Sanghuin's sea story"; the sign outside carries only the second half, Badaiyagi, which two writers say sent them looking up the full name afterwards, and nobody in nineteen posts found out who Sanghuin is.
Korean · Mapo-gu, Seogyo-dong
Data as of · Published ·
Sanghuine Badaiyagi is a half-basement pocha and raw-fish house three to five minutes on foot from exits 3 and 4 at Hapjeong, down a lane off Dongmak-ro. The sign outside says only "Badaiyagi" — two writers discovered the full name afterwards. Everything turns on *seoneo-hoe*, fish bled and chilled to age rather than sliced live, alongside poached squid and cuttlefish, chopped live octopus, oysters in season, grilled fish, a roe hot pot and a seafood ramyeon. The raw fish is flounder and salmon, and nothing else. Round oil-drum tables and stools in the old street-stall manner; writers count between eight and eleven of them. Four in the afternoon until half past midnight, closed Sundays. The posts we read run from November 2024 to August 2026.
The basics
| Address | 서울특별시 마포구 독막로3길 24-6 (서교동, 지하좌) 24-6 Dokmak-ro 3-gil, Mapo-gu, Seoul |
|---|---|
| Phone | 02-324-8995 |
| Typical spend | ₩9,000 – ₩53,000 |
| Floor area | 50 m² |
| Status | In business |
4 posts say it is walkable from the station.
When it opens
Of 8 posts: 7 wrote 16:00–00:30.
| Open | 16:00–00:30 7 of 8 posts last seen 2026-01 | |
|---|---|---|
| Closed | 일요일 9 of 9 posts last seen 2026-01 |
Counted from what bloggers wrote in their posts; we did not confirm it with the restaurant. Where the values differ, it may be a change over time rather than a disagreement, so we show when each one was written.
What sets it apart
- The owner comes to your table and teaches you how to eat it. Six posts describe the same scene: open out a sheet of dried seaweed, a little vinegared rice, white kimchi, a slice of fish, and only a little wasabi. Two insist you obey that last part — it is grated fresh and it is fierce. One relays a further instruction: go easy on the rice or you stop tasting the fish. Eight call her kind; three are pressed to take more rice, seaweed and kimchi, and one is offered more cucumber and carrot. One writer found her running the place alone on a weekday evening, and another suggests fetching your own apron and cutlery from the front, since she is elderly and there is no one else. The drinks fridge is self-service too.
- You go down half a flight to get in. Three writers say so in slightly different words — half a storey down, a few steps down, a semi-basement off the lane — and the business register lists it as basement-left. Nobody says how many steps there are, or whether there is a handrail. Inside you sit on stools at tables rather than on the floor, one notes. Two warn that it is hard to find: it is not on the main lane, and one of them admits to getting lost.
- It depends on the night. Two found it loud — one calls it a warm, hazy din; another arrived to a nearly full room of young drinkers. One found it quiet, and explains why in the same breath: *"we went on a Wednesday so it wasn't busy — last time it was noisy."* The same person, the same room, two different nights. Two note that most tables are on their second or third stop of the evening; two describe a packed Friday.
- People come back. Seven say they have — "my again-and-again place", "an old regular haunt", "she greets me warmly every time", "one or two visits five or six years ago and it is still exactly right", "my second time, on my husband's recommendation" — and four more resolve to return. Of those who explain how they first came, six wandered in while hunting for somewhere to go after dinner, or simply walked past: one had found every hamachi place full, one had just eaten Mexican, one was out buying a present.
What 19 bloggers said
We read all 19 in full. The most common claims are “Friendly staff” (8) and “Returning customer” (7).
What they liked
What they struggled with
Things you can check on site
| Reachable by transit | 4 of 19 posts |
|---|---|
| In a basement | 3 of 19 posts |
| Free refills | 2 of 19 posts |
| Origin labelling posted | 1 of 19 posts |
| Waiting area | 1 of 19 posts |
| Bag storage | 1 of 19 posts |
These are raw counts, not percentages. Someone who did not mention something is not someone who disagreed.
What people order
The most ordered dish is seoneo-hoe (선어회 (광어+연어+초밥)) — 13 of 19 posts.
The prices here are what bloggers wrote down in their posts, and they may have changed since. Check Naver Place for the current menu and prices. This list is not a menu board — it counts what bloggers actually ordered and ate. Check on Naver Place
Who came, and with whom
| Group visit | 7 of 19 posts |
|---|---|
| With a friend | 3 of 19 posts |
| Date | 1 of 19 posts |
Getting there
Naver Map has a full English mode — Settings → Language → English. In Korea it gives better walking and transit directions than Google Maps.
Getting inside
| In a basement | 3 of 19 posts |
|---|
Not one post mentions a step, a ramp, a wheelchair or a pushchair. But the room is half a storey down and three writers describe going down steps — how many, how wide, whether there is a rail, nobody says. Whether a wheelchair can get in, we do not know. We do not write that it cannot, because we have not checked; and we do not write that it can, for the same reason. If it matters, ring first — eight posts give the number as 02-324-8995.
No one mentioned: Second floor · Lift to the floor · Ramp at the door · Step at the entrance · Step-free access · Toilet inside · Accessible toilet · Separate restrooms. That is not the same as there being none — it means we could not confirm it. Worth calling ahead, and do tell us: we will put it here.
How to read these posts
- Someone else paid1 of 19 posts
- Posts saying they paid themselves6 of 19 posts
- Posts saying nothing either way12 of 19 posts
When the posts appeared
Month by month
| Month | Posts |
|---|---|
| 2024-11 | 2 |
| 2024-12 | 3 |
| 2025-01 | 3 |
| 2025-02 | 1 |
| 2025-03 | 1 |
| 2025-05 | 1 |
| 2025-09 | 2 |
| 2025-10 | 1 |
| 2025-11 | 1 |
| 2025-12 | 2 |
| 2026-01 | 1 |
| 2026-08 | 1 |
What we do not know
- The price has risen twice, so read the dates alongside the numbers. The house plate of sliced fish was ₩45,000 in three posts from late 2024, ₩49,000 in five across 2025, and ₩53,000 in two from December 2025 and January 2026. The three figures sort cleanly by date — this is a price changing, not writers disagreeing. One December 2024 post was already warning readers that it might have gone up. The seafood ramyeon, by contrast, is ₩9,000 in all six posts that name it. The most recent price we have is from January 2026; whether it has moved again since, we do not know. Opinion on value splits: three call ₩49,000 remarkable for this part of Seoul, while the one table that ordered the cuttlefish at ₩35,000 and the octopus at ₩29,000 thought the bill steep enough to recommend coming only as a second stop.
- Exactly one writer has queued. In January 2025 someone waited over an hour on a Friday night, playing a game of nerve over three waiting-chairs. That is the only record of a wait we have. Against it, a December 2024 post found seats going spare compared with the busier places nearby. In between, two more got in by a hair — one took the last free table, another squeezed six people onto two pushed together and says a few minutes later they would not have got in. Nobody reports booking ahead, and nobody says whether you can; the one mention of reservations is a line copied from the Naver listing, so we have not counted it. With eight to eleven tables, a Friday wait seems likely — but one account is all we have.
- One person has looked at the lavatory — a single line in a December 2025 post saying it was clean and tidy. Where it is, whether it is inside the premises, whether it is split by sex, even that post does not say. A January 2025 post does list separate men's and women's facilities, but it sits in a copied row alongside "reservations, groups, takeaway, delivery" straight off the Naver listing, so we have not counted it — nothing in that post suggests the writer went and looked.
- No post declares a sponsorship — we read the bodies and the hashtag blocks. Six state plainly that they paid; in one the writer's older friend picked up the bill. One post does carry a Coupang affiliate link and the required disclosure of commission — the link is to an unrelated packet of flounder sold online, not to this restaurant, but we checked its prices and hours against the others rather than lean on it alone (its opening hours contain an evident slip, "16:00 – 12:30"). Two of the 21 confirmed posts were dropped as neighbours' reviews. The building at 24-6 holds this half-basement, a sushi restaurant and a first-floor bar, so an address alone does not separate them. Both dropped posts check in under the neighbour's name, and this place appears only as a landmark — "it's next door to Sanghuine Badaiyagi". That is why the count is 19, not 21.
- Two posts disagree about closing time. All nine that give hours agree on four in the afternoon and Sundays off; seven then say half past midnight, while one from May 2025 says three in the morning. Whether there are later nights or whether one writer slipped, we have no way to tell, so we have left it standing rather than tidied it away. A tenth writes "16:00 – 12:30", which cannot be right, so we took only the Sunday closure from that post. No post mentions a last order or a break — again, that is silence, not absence.
- The raw fish is flounder and salmon, full stop. One writer states it outright; another came in winter wanting hamachi and was told they do not carry it. What comes and goes with the season is oysters and cockles — one post puts the oysters at roughly October to April, so in summer expect neither. The menu appears twice over, on an illuminated board and on a hand-lettered metal sheet, and one writer notes there is a large copy outside so you can choose before going down.
- All anyone says about levels is "half a storey down". Three describe the steps; nobody says whether there is an upstairs or seating on any other floor. The same building also holds a sushi restaurant and a bar on the mezzanine, so the address alone may put you at the wrong door — a neighbour's post describes its own entrance as "the glass door between Sanghuine Badaiyagi and Mulgogi Chobap".
Sources (19)
Every number above was counted from the posts below.
- 술이 술술 들어가는 합정 맛집 '상훈이네바다이야기' 2026-08-30 · 요모조모 · via Daum
- 합정 횟집, 해산물 포차 겸 노포맛집 상훈이네 2026-01-04 · 매일 행복하게 즐기는 일상✌ · via Daum
- [합정역 횟집] 상훈이네 바다이야기 - 사장님이 친절한 선어회 맛집 (내돈내산 후기) 2025-12-26 · 수댕이의 맛집탐험 + 취미 · via Daum
- [서울 합정] 노포감성 낭낭한 합정 선어회 맛집, 상훈이네바다이야기 내돈내산 후기🐟🍻 2025-12-04 · 갓(생러) 김(유난의) 치(화롭게 먹는 일상 e야기) · via Daum
- [마포구/합정역] 로컬 찐 맛집“상훈이네 바다 이야기” 2025-11-11 · 식단아냐 인생이야 · via Daum
- 뭐했다고 9월이 지났는지 진짜 모르겠다. 2025-10-18 · 얼렁뚝딱 인생살기 · via Daum
- 최애가 되어버린 나의 횟집, 상훈이네 바다이야기 (합정) 2025-09-30 · khb93_442님의블로그 · via Daum
- [합정] 상훈이네 바다이야기 2차 하기 좋은 합정역 해산물 포차 술집 | 내돈내산 솔직후기 2025-09-24 · 밍어 어디로밍 · via Daum
- 합정 강민경 광어 김밥 느낌 나는 맛집 상훈이네 바다이야기 내돈내산 후기 2025-05-31 · 불꼬의 하루 •‿•๑ · via Daum
- 합정 홍대 숙성회 선어회 맛집 상훈이네 바다이야기 내돈내산 후기 2025-03-01 · lalala♬ If [ 즐겁♬ 다면 ] · via Daum
- [2025] 2월 일기(1) 2025-02-24 · ✨세욤의 일상 ✨ · via Daum
- [맛집리뷰] 멕시코다이너 / 즐거운 분위기의 제대로된 멕시코 요리집 2025-01-30 · KiRON SPACE · via Daum
- 합정 횟집, 상훈이네 바다이야기 노포감성 싱싱한 선어회 찐맛집(메뉴, 가격) 2025-01-16 · enjoy one's daily life · via Daum
- [합정] 상훈이네 바다이야기 - 선어회란 무엇인가요? 2025-01-10 · ㄱ정적인 편입니다. · via Daum
- Falling down on all that I've ever known 2024-12-27 · Daffodil:: · via Daum
- 합정 싱싱한 석화와 해물라면 해산물 포차 찐맛집 상훈이네 바다이야기 2024-12-22 · PENNy.J · via Daum
- 합정역 술한잔 하기 좋은곳!! 상훈이네 바다이야기에서~ 2024-12-14 · 희망은믿는자의편 · via Daum
- [합정] 역근처 숙성 선어회 문어숙회 맛집 상훈이네 바다이야기 2024-11-29 · 앎출동 · via Daum
- 합정 횟집 바다이야기, 주인할머니의 손맛을 느낄수있는 감성 포차 2024-11-08 · 스래꼬나 블로그 · via Daum
Of 253 candidate posts we opened 120 and kept 19 as evidence. We have not seen them all yet; another pass would add more.