2014.10.07
Episode 1. Oldest (and Best) Restaurants in Seoul
The section introducing K-culture columns written by Korean AP Group members.
- COLUMNIST
- AMOREPACIFIC
Sulwhasoo GM Team
- Angela Kim
Episode 1. Oldest (and Best) Restaurants
The gastronomic scene in Seoul is evolving as quickly as the city's almost ubiquitous skyscrapers and high-speed internet connections. In Seoul, where yesterday's burger joint is gone tomorrow, it is not easy to find restaurants with layers of history. Nonetheless, restaurants that have been serving the same dishes for generations do exist especially in the north of Han River, where Signature Camp is located. You will be surprised if you thought traditional Korean food was all about Kimchi and Korean barbecue.
Hadongkwan (하동관)
- Address : 12 Myeongdong 9-gil, Jung-gu, Seoul, South Korea- Contact : +82-2-776-5656
- Price : ₩10,000 and up
Hadongkwan, which first opened in 1939, during the Japanese colonial period, is the most representative Gomtang (traditional Korean soup boiled with beef bone) restaurant in Seoul. Since its first opening, the restaurant quickly caught on with people from all walks of life for its deep broth, the result of 48 hours of boiling ox bones and meats. While its menu is surprisingly humble with only three items and one side dish of radish Kimchi, the hearty bowl of Gomtang alone breathes reassurance and steams consolation especially in the middle of a weary day.
A bowl of Gomtang with Kimchi (left), and salt and pepper which can be added in Gomtang based on your preference (right)The former Korean president Park Chung-hee used to be a regular, and actress Lee Young-ae was recently spotted dining here with her husband as well.
Served in traditional brass bowls, the symbol of Korean royal cuisine, the flavor of the rich, homemade broth is completely devoid of unpleasant fattiness and odors. White rice is nicely folded in this hearty bowl of beef soup that by the time you spoon the rice they are perfectly seasoned. Add a pinch of salt and pepper and diced green onions and Kimchi brine if you wish to add some heat. With free refills of soup and excellent Kimchi, you will feel right at your Korean grandma's.
Served in traditional brass bowls, the symbol of Korean royal cuisine, the flavor of the rich, homemade broth is completely devoid of unpleasant fattiness and odors. White rice is nicely folded in this hearty bowl of beef soup that by the time you spoon the rice they are perfectly seasoned. Add a pinch of salt and pepper and diced green onions and Kimchi brine if you wish to add some heat. With free refills of soup and excellent Kimchi, you will feel right at your Korean grandma's.
Note:
Hadongkwan has a no dinner policy. It closes around 4 p.m. or even earlier if the kitchen runs out of the soup. During lunch hours, you will be seated with a group of strangers based on the availability of tables. But who cares? Their Gomtang is totally worth the inconvenience.
Woolaeoak (우래옥)
- Address : Seoul, Jung-gu, Ojang-dong 118-1- Contact : +82-2-2265-0151
- Price : ₩11,000 and up
Source : Google
Naengmyeon is a widely eaten cold noodle, especially a delicacy during summer and after eating meat to ease out the temperature of your body. It usually comes out with iced beef broth, cucumbers, slices of Korean pear and a boiled egg. And Pyeongyang (the capital of North Korea) Style Naegmyeon is especially popular as the noodles are made from 100% buckwheat.
Although naengmyeon is found pretty much in all corners of Korea, many of the older customers choose to come to this restaurant as it's one of the few places in the city that has authentic North Korean, Pyeongyang-style naengmyeon.
Despite its modest presentation, the buckwheat noodles bathed in icy cold beef broth deliver robust flavor. Pair with a sizzling hot piece of Bulgogi and you will be in heaven.
Jinju Hall (진주회관)
- Address : 26, Sejong-daero 11-gil, Jung-gu, Seoul- Contact : +82-2-753-5388
Source : Google
Thin wheat noodles are submerged in this healthy broth and they will arrive at your table unseasoned. Hence, as soon as it lands in front of you, the first step is to take your spoon and get a nice sample of the bean stock to find out if it is one of the blandest things you've ever tasted. If it is, look around the table for the salt which is likely sitting in a small container next to the napkins with a mini-spoon sticking out of it. The good news is Jinju Hall uses quality sea salt which means you will be consuming good sodium. From there add to your heart's content but do so very slowly while mixing thoroughly and tasting repeatedly. You're in danger of ruining your whole meal if you end up salting too much in one area while sampling another.
Give this place a go especially if you are a vegetarian or worried about your waistline.