Seulgi Winter Yellowtail Mukbang Thumbnail - Thick yellowtail slices with sauces

SEULGI's Winter Yellowtail Mukbang 2025: The BEST Yellowtail Combos Ranked! (Hi SEULGI)

Red Velvet's Kang Seulgi just dropped the ultimate winter comfort mukbang: thick-cut seasonal yellowtail (buri / 방어) from one of Seoul’s top 3 yellowtail restaurants — Bada Hoesatang (3-hour wait legendary spot!) paired with 7 different sauces, homemade ceviche, fresh 2025 green onion kimchi, and her new addiction: Rasp-soda (bokbunja wine + frozen soda = Korean sangria).

SEULGI’s Final Top 3 Yellowtail Combos (Her exact ranking!)

#1 Sesame Oil Sauce Wrap

Yellowtail → dip in sesame oil + salt + pepper → place on seaweed → add aged kimchi + radish sprouts + flying fish roe
SEULGI’s reaction: “This is my new favorite… perfect trio of flavors. Two thumbs up!”

#2 Thank You Jang (Spicy Pepper + Doenjang)

The deep, spicy kick completely cuts through the richness. Seulgi immediately added it to her shopping cart (@TooktakCookingLab).

#3 Homemade Ceviche Sauce

Lemon juice + soy sauce + olive oil + garlic + pepper = European holiday on a plate!
SEULGI: “This is Europe right here! How is this even made at home?!”

All 7 Yellowtail Sauces Tested by SEULGI

  1. Chojang (Classic) – Safe and delicious, perfect first bite
  2. Sesame Oil + Salt + Pepper – Winner when wrapped with aged kimchi
  3. Thank You Jang – Spicy pepper magic, instant purchase
  4. Homemade Ceviche – Mind-blowing European twist
  5. Sriracha Mayo – Good for variety, but too rich alone
  6. Soy Sauce + Wasabi + Green Onion Kimchi – “You could sell this!” level
  7. Soybean Powder + Chojang + Wasabi – Just thicker chojang (skip unless you have it)

Bonus: SEULGI’s Perfect Closing Combo

Thick yellowtail + spicy Shin Ramyeon (with extra black pepper & anchovy fish sauce) + Rasp-soda chaser
SEULGI: “Koreans have the best way of eating raw fish… spicy ramyeon is perfect for sobering up!”

Rasp-Soda Recipe (Bokbunja Wine + Frozen Soda)

Freeze a bottle of soda horizontally → pour bokbunja (raspberry) wine when half-thawed → instant Korean sangria!
SEULGI: “Whoever invented this deserves an award. It’s exactly like the sangria I had in Spain!”

Why Winter Yellowtail is Different

December–January is peak season for yellowtail in Korea. The fish puts on fat for winter, making it incredibly rich, buttery, and perfect for thick sashimi cuts — the reason people wait 3 hours at places like Bada Hoesatang.

DASEULGIs, what’s YOUR favorite yellowtail combo?
Drop it in the comments — SEULGI is reading them all!

Watch the full mukbang here: SEULGI Winter Yellowtail ASMR Mukbang

Tags: #HiSEULGI #SeulgiYellowtail #WinterYellowtail #BadaHoesatang #KoreanMukbang #RedVelvetSeulgi #방어회 #다슬기