Sadang Restaurants: Isu Rahwabang Malatang, a Go-To Spot for Authentic Mala Near Isu Station

Authentic malatang and malaxiangguo near Isu Station. Isu Rahwabang offers balanced mala flavors, clean space, and a local favorite vibe.

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Isu Rahwabang Flagship Store No. 7 Restaurant: Basic Information

Photo of a malatang table setting ordered by a woman in her 20s at Isu Rahwabang Direct Store No. 7

Restaurant Name	이수라화방 직영7호점 (Isu Rahwabang Flagship Store No. 7)
Type of Cuisine	Chinese
Restaurant Address	2nd Floor, 22 Dongjak-daero 27-gil, Dongjak-gu, Seoul, South Korea
Restaurant Business Hours	• Daily: 11:00 AM – 11:00 PM • Regular closure: Every other Thursday
Parking	• No parking available on-site • Recommended parking: Namseong Saje Market Public Parking Lot (KRW 300 per 5 minutes / KRW 3,600 per hour)
Seating Capacity	Dine-in seating: 40+ seats
Amenities	• Free High-Speed 5G Wi-Fi • Clean Restrooms Separated by Gender • Suitable for Groups of 4 or More • Complimentary Fresh Filtered Water • Complimentary dessert ice cream provided

The restaurant’s name, Rahwabang (羅華房), carries a thoughtful meaning: “Ra (羅)” signifies embroidery or delicacy, “Hwa (華)” means splendor or brilliance, and “Bang (房)” translates to room or house. Together, the name conveys the idea of a “beautifully adorned space”—an apt description for a restaurant that has quietly transformed a former nightlife venue into a vibrant dining destination.

As of now, Rahwabang Malatang does not yet appear in publicly disclosed data from Korea’s Food Industry Statistics or the Fair Trade Commission’s franchise registry. What is known, however, is that the brand is operated by Ahyeon Food, a food distribution company based at 145 Gyeongancheon-ro, Gwangju-si, Gyeonggi Province. Notably, the CEO of Ahyeon Food is listed as JIN Guofeng (Kim Guk-bong), while the former representative of Isu Rahwabang Direct Store No. 7 was JIN Guangshun (Kim Gwang-sun), and the representative of the Rahwabang Wonju branch is JIN Guonan (Kim Guk-nam). Taken together, these details strongly suggest that Rahwabang began as a family-run venture and later expanded nationwide with the involvement of relatives and close associates.

In the case of Isu Rahwabang Direct Store No. 7, the exact opening date is unclear, but it is believed to have opened sometime before March 2020. Reviews on Naver Blog began appearing around April 2021, indicating that the restaurant likely struggled to operate fully during its early days due to the COVID-19 pandemic. Despite these challenging circumstances, the nationwide surge in popularity of malatang—particularly among younger, spice-loving MZ diners—helped sustain and grow the business. It’s a reminder that outcomes are rarely predictable, and persistence often matters more than timing.

The second-floor commercial space where Isu Rahwabang now operates has long been associated with nightlife. Over the years, it housed large-scale pubs such as Yomo Jomo, Tokyo Story, and Beer Container. Immediately prior to Rahwabang, the space was occupied by an indoor pojangmacha-style pub called Culture Club. During the pandemic, social distancing measures and restricted operating hours dealt a severe blow to large drinking establishments, leading to widespread closures. Local Sadang residents speculated endlessly about what might replace them—but few, if any, would have imagined a malatang restaurant taking over the space, let alone one that would earn a solid reputation as a destination in its own right.

Isu Rahwabang Flagship Store No. 7 Restaurant: Menu & Prices

Photo of the menu board displayed on the wall at Isu Rahwabang Direct Store No. 7

Menu	Prices include tax and service charge (KRW)
Malatang (Spicy Soup Dish) • Spice level options: • Level 1: Mild • Level 2: Medium • Level 3: Spicy • Level 4: Extra Spicy	• Base price: Starts from KRW 5,000 • Additional ingredients: KRW 1,600 per 100 g • Skewered items: KRW 1,000 per skewer
Malaxiangguo (Stir-Fried Dish) • Spice level options: • Level 1: Mild • Level 2: Medium • Level 3: Spicy • Level 4: Extra Spicy	• Base price: Starts from KRW 12,000 • Additional ingredients: KRW 3,000 per 100 g • Skewered items: KRW 1,000 per skewer
Single-Item Dishes	• Guobaorou (Sweet & Sour Crispy Pork), Large: KRW 15,000 • Guobaorou (Sweet & Sour Crispy Pork), Small: KRW 12,000 • Mala Crawfish Stir-Fry (Mala Xiaolongxia): KRW 38,000 • Crispy Pork Belly: KRW 6,000 • Mapo Tofu: KRW 12,000
Alcoholic Beverages	• Yantai Gaoliang Liquor, Large: KRW 35,000 • Yantai Gaoliang Liquor, Medium: KRW 20,000 • Yantai Gaoliang Liquor, Small: KRW 10,000 • Lin Hai Xue Yuan (Chinese Plum Wine), Large: KRW 16,000 • Lin Hai Xue Yuan (Chinese Plum Wine), Medium: KRW 10,000 • Lin Hai Xue Yuan (Chinese Plum Wine), Small: KRW 6,000 • Cup Liquor: KRW 3,000 • Tsingtao Beer (Bottle): KRW 6,000 • Harbin Beer (Bottle): KRW 5,000 • Cass Beer (Bottle): KRW 5,000 • Soju: KRW 5,000 • Cheongha (Rice Wine): KRW 5,000
Non-Alcoholic Beverages	• Chinese soft drinks: KRW 3,000 • Carbonated soft drinks: KRW 2,000

Isu Rahwabang Flagship Store No. 7 Restaurant: Real Customer Reviews

My fascination with Chinese food trends began early. As a child, watching the classic Chinese film Once Upon a Time in China, I vividly remember a young actor happily biting into tanghulu—and thinking, even then, that this treat would one day become popular in Korea. That intuition proved correct. Years later, around 2010, while dating a woman who had studied at Tsinghua University in Beijing, I fell deeply into the appeal of hongtang hot pot. When I first visited Beijing in 2014 and encountered malatang for the first time, I had the same unmistakable feeling: this, too, would eventually take hold in Korea. Once again, that instinct was right.

Compared to hot pot—which requires a long, sit-down meal with shared simmering pots—malatang offers a more streamlined experience. It delivers the depth and spice of a red-broth hot pot, but with far greater flexibility. Ingredients are freely chosen, cooked into a single bowl in the kitchen, and served quickly. It’s convenient, customizable, and more affordable than traditional hot pot—an ideal format for modern dining habits.

I personally began visiting Isu Rahwabang Direct Store No. 7 in 2023. By then, it was already well known among Sadang’s local Gen Z crowd as a go-to malatang spot. Rather than lingering in cafés, young locals tended to gather here—sitting together in small groups, enjoying bold, satisfying flavors while chatting and laughing. With after-school academies a constant in their schedules, this space functioned as a comfortable and flavorful pause between commitments: a place to eat well, relax, and reconnect.

Exterior building image capture of Isu Rahwabang Direct Store No. 7 (Image source: Naver Map Street View)

The restaurant is conveniently located between Exit 13 and Exit 14 of Isu Station, along the well-known dining alley that leads uphill toward Sadang Woosung Apartments. For those driving, parking is limited to the Namseong Saje Market Public Parking Lot, but the walk from there to the restaurant takes less than 30 seconds. Access is via the staircase to the left of Daeil Pharmacy, leading directly up to the second floor.

Occupying the entire second floor of the building, Isu Rahwabang Direct Store No. 7 feels notably spacious and well maintained. The dining area is consistently clean and well organized, with all seating arranged as hall-style tables. Guests are free to choose any available seat, leave their belongings, and then place and pay for their order at the counter.

For first-time visitors, a brief explanation of the menu helps. Malatang is a soup-based dish inspired by red-broth hot pot, while malaxiangguo is a dry, stir-fried version coated in mala seasoning and spices. Both dishes are highly customizable, allowing diners to select their preferred ingredients from a refrigerated display case beside the counter.

Malatang orders start at KRW 5,000, with additional ingredients priced by weight at KRW 1,600 per 100 grams. Skewered items are charged separately at KRW 1,000 per skewer, regardless of weight. Malaxiangguo follows the same selection process but starts at KRW 12,000, with additional ingredients priced at KRW 3,000 per 100 grams, and the same per-skewer pricing.

Both dishes offer four spice levels—ranging from mild to extra spicy. As diners with lower spice tolerance, we typically order a level between mild and medium, which the staff is happy to accommodate.

Photo of the dining table and pager buzzer at Isu Rahwabang Direct Store No. 7

Once payment is completed, the ingredient bowl is immediately sent to the kitchen and cooking begins. Guests receive a pager and are free to wait at their table. While waiting, it’s worth visiting the self-service station across from the counter, where you’ll find peanut-based sesame sauce, zha cai (Sichuan-style pickled vegetables), steamed rice, small plates, scissors, and other utensils to customize your meal.

Over multiple visits, we’ve enjoyed both malatang and malaxiangguo here, often paired with drinks. Among the à la carte dishes, we’ve tried the guobaorou (sweet and sour crispy pork) so far. From here on, I’ll break down the flavors in order—starting with malatang, followed by guobaorou, and then malaxiangguo.

Photo of the malatang at Isu Rahwabang Direct Store No. 7

The malatang at Isu Rahwabang Direct Store No. 7 makes its impression through the texture and structure of the broth before the heat ever takes over. Rather than delivering blunt, numbing spiciness, the soup unfolds in layers—aromatic Sichuan peppercorns, followed by the clean, well-managed depth of chili oil, each note revealing itself gradually on the palate. The natural umami released from the ingredients is fully integrated into the broth, giving it a sense of cohesion rather than sharp intensity.

A single spoonful tells a clear story: a gentle initial heat, a wave of fragrance, and a lingering savory finish that remains long after the spice subsides. The noodles, dried tofu, vegetables, and meats are cooked with precision—never overly soft, never tough—each retaining its intended texture. Among them, the dried tofu stands out for how effectively it absorbs and stabilizes the broth’s flavors, acting almost as an anchor for the dish. As the bowl progresses, the distinctive, refreshing clarity of Sichuan peppercorns cleanses the palate, leaving the finish surprisingly light.

This is not malatang designed to overwhelm. It’s a bowl built on balance, depth, and aftertaste. For diners seeking a version of malatang that prioritizes structure and nuance over sheer intensity, Isu Rahwabang makes a compelling case.

Photo of the guobaorou (sweet and sour crispy pork) at Isu Rahwabang Direct Store No. 7

The guobaorou at Isu Rahwabang Direct Store No. 7 is defined by its restraint and precision. The batter is thin and crisply set, delivering an immediate light crunch without feeling heavy or excessive. Its modest thickness allows the texture to come through cleanly, while the pork itself is not overly minced, preserving a gentle sense of natural grain and bite.

Oil management is notably clean. Even after the first bite, there’s little residual greasiness, allowing the dish to remain comfortable to eat from start to finish. The sauce strikes a clear balance between sweetness and acidity—never aggressively sour, but carefully calibrated to complement the meat’s inherent umami rather than overpower it. The vinegar’s brightness cuts through the sweetness effectively, keeping the flavors focused and refreshed all the way to the final piece.

This is precisely why Isu Rahwabang Direct Store No. 7 deserves recognition beyond its malatang. The guobaorou demonstrates a solid foundation in classic Chinese cooking, making the restaurant a well-rounded destination rather than a one-dish specialist.

Photo of the malaxiangguo (stir-fried mala dish) at Isu Rahwabang Direct Store No. 7

The malaxiangguo at Isu Rahwabang Direct Store No. 7 is built on a precisely calibrated balance between mala aroma and heat. The first impression comes from the bright, tingling sensation of Sichuan peppercorns, followed by a steady, lingering chili warmth that never weighs down the palate. Oil is used with restraint, allowing the signature mala fragrance to remain clear and well-defined rather than heavy or muddy.

Each ingredient maintains its own textural integrity. The dried tofu retains its structure, while mushrooms and baby bok choy hold onto their moisture, delivering a lively bite instead of feeling compressed by oil. When meat or sliced brisket is added, a subtle nuttiness from aromatic sesame oil enters the mix, naturally layering spicy fragrance with savory depth.

What distinguishes this malaxiangguo is its aroma-driven approach. Rather than relying on aggressive heat, the dish emphasizes the gradual expansion of spice—where the warmth of chili and the floral clarity of Sichuan peppercorns unfold slowly and linger. The finish is notably clean, leaving no oily heaviness behind. It’s the kind of refined aftertaste and lasting fragrance that signals a kitchen with a confident grasp of mala fundamentals.

Photo of the complimentary dessert ice cream and tanghulu at Isu Rahwabang Direct Store No. 7

After finishing a meal at Isu Rahwabang Direct Store No. 7, guests are invited to enjoy complimentary ice cream from the self-service station. Depending on the day, it may be served as scoop-style ice cream in a cone or as individually wrapped bar ice cream. The format varies, but the effect is consistent: a cool, refreshing finish that neatly resets the palate after a spicy, aromatic mala meal.

It’s a small but thoughtful touch—one that encourages diners to linger a bit longer, chatting comfortably and letting the flavors settle. The restaurant maintains a relaxed, unhurried atmosphere, making it easy to stay seated and enjoy the moment. During peak dinner hours, however, the space can fill up quickly and short waits are possible. In those cases, diners are asked to clear their table, return used dishes, gather their belongings, and exit—ice cream in hand, if you like.

In the past, tanghulu was also available for purchase, though offerings like this tend to change depending on circumstances. Regardless, Isu Rahwabang Direct Store No. 7 stands out as a place where you can enjoy well-executed malatang and malaxiangguo in a clean, comfortable setting—a combination that’s not always easy to find.

For anyone near Isu Station looking for a dependable spot for mala dishes done with balance and care, this is a restaurant I can recommend with confidence. This review is based entirely on personal visits and firsthand experience, offering an honest perspective shaped by repeated meals rather than fleeting impressions.

Recommended Menu Picks

For first-time visitors, these menu items are highly recommended:

1. Malatang (Custom Bowl) – Fragrance-driven rather than aggressively spicy. Ingredients retain texture, and the finish is surprisingly clean for a mala stir-fry.

2. Malaxiangguo (Stir-Fried Mala) – Spicy and flavorful, great for pairing with drinks.

3. Guobaorou (Sweet & Sour Crispy Pork) – Light batter, clean oil, and a well-balanced sauce. A strong supporting dish that proves the kitchen’s fundamentals go beyond mala.

Final Verdict

Isu Rahwabang Direct Store No. 7 succeeds by doing something deceptively difficult: making mala dishes that are bold yet controlled. Instead of overwhelming diners with heat, it focuses on aroma, balance, and a clean finish—qualities that appeal not only to spice lovers but also to first-time mala explorers.

Popular among local Gen Z diners yet welcoming to travelers, this spacious second-floor restaurant offers a comfortable setting, fast service, and consistently satisfying flavors. If you’re looking for a reliable introduction to Korea’s malatang culture near Isu and Sadang, this is one of the safest—and smartest—choices.

💡 Pro Tip: Go during off-peak hours for a relaxed experience, then finish your meal with the complimentary ice cream to reset your palate after the spice. For first-timers, order mild to medium heat and build from there—you’ll still get full aroma without losing nuance.

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