[Hundred Years Gourmet] Ant Restaurant… The original restaurant of Busan's most famous sardine
â Add sharpness to fresh seafood from Jagalchi Market with a secret sauce
Eighty-one restaurants from all over the country were selected for the âHundred Years Storeâ connecting generations. Following last year's 59, an additional 22 were designated this year. These are places that have been silently meeting customers in one place for over 30 years. A place that impresses with âuniformityâ while protecting faith and determination. These efforts have stolen the government's taste. The 81 restaurants selected directly by the government are currently known through the food tech platform âShikigami.â Under the title âHundred Year Gourmet,â AJU Keizai will introduce the Hundred Years Restaurant and the food restaurants filled with memories one by one.
*Image source: Courtesy of Ant House owner
When I think of Busan, many local foods such as cold pork foot, pork gukbap, and wheat noodles come to mind. Among them, âNakgomsaeâ is a hearty meal that combines spicy soup with octopus, offal, and shrimp, and is loved by many people as a snack that is easy to drink.
âAnt Houseâ started at the international market in 1972, and currently has about 50 chain stores nationwide, mainly the main branch in Sinchang-dong. CEO Ahn Kyung-hee, the founder of the company, developed the nation's first menu, and his son Son Young-wan has now taken over the family business and runs the main store. All of the ingredients in the restaurant's signature menu, âstir-fried chicken,â use only fresh creatures brought from Jagalchi Market every morning. Using a secret sauce made from natural ingredients, the spiciness was enhanced without being thick. If you eat a certain amount of hot pot, it's a fried rice delicacy that you enjoy on your own by adding rice, seaweed powder, and chives to ingredients that are rich in sharp seasoning. In addition to pickles, various combinations of menus are also available, such as stir-fried larch (octopus+shrimp) and stir-fried larch (octopus+samgyeopsal+shrimp).
[Hundred Years PICK] âPickled gibletsâ = This is a dish eaten by cooking octopus, offal, and shrimp with a variety of vegetables and a cool sauce. As the soup boils, the giblets melt into the soup, adding a rich yet savory flavor. The diverse texture of the three ingredients and the rich soup that loosens the filling go harmoniously together. You can enjoy it even more by adding sari such as vermicelli and udon noodles.