“Hundred Year Shop†is a policy of the Ministry of Small and Medium Venture Enterprises to help small merchants who have been managing a well for more than 30 years or places that continue to operate a family business to survive and grow for over 100 years. The Ministry of Finance evaluated various aspects such as products, management, marketing, and innovation, and selected a total of 35 food, retail, and retail businesses for the first time this year, following 81 last year. The Mid-Term Donation Division plans to provide consulting, public relations, and education support to the final selected sites, and will gradually add companies that meet the requirements in the future.
If you look at the restaurants selected as Hundred Years Restaurant, there are many places that maintain the same taste over time based on high-quality ingredients and have regular customers. It continues to inspire people's footsteps by showcasing a generous amount that makes you feel warm, and an addictive flavor that you won't forget once you try it. From pickles made with fresh seafood from Jagalchi Market every morning to yukgaejang, which is generously filled with 1++ grade Korean beef sirloin! Let's meet the 5 best 100-year restaurants that will continue for 100 years.
1. Naju Jungang-ri's “Emerging Eel†completed through 8 grilling and coating processes
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Image source: Courtesy of Shinheung Eel owner
Image source: Courtesy of Shinheung Eel owner
The history of “Shinheung Eel†began in 1964 when the first boss, Grandma Moon Jeong-sun, opened a door in Gujinpo Eel Street. After that, due to a road construction project in 2013, the store moved to its current location. Around 2000, her son Lim Young-taek inherited the restaurant and continued the 56-year tradition, and it was designated as a famous food district in Namdo in 2017.
If you order grilled eel, there will be plenty of side dishes such as salted fish, kimchi, and pickles made from local produce. Here, you can also enjoy eel dishes that are hard to taste elsewhere, such as deep-fried eel bones and stir-fried eel entrails with mushrooms. The signature menu, “Grilled eel,†uses Japonica eel, which is known as the best variety of freshwater eels produced in Japan. The freshly grilled eel is coated with a special sauce and the grilling process is repeated 8 times to eliminate the feeling of excess fat and further enhance its lightness. As for the sauce, soy sauce, ginger, garlic, and about 20 kinds of herbal medicine are added to the extract made by boiling eel bones, and goes through an aging process to clearly capture the eel's impurities. The grilled eel is placed on a turtle stone plate, which symbolizes longevity, and is presented to the customer. If you order grilled eel, you can enjoy a richer meal if you order a bowl of rice with a savory flavor of shiraegi soup.
[Shikigami Tip]
â–²Location: 58 Gujinpo-ro, Da-myeon, Naju-si, Jeollanam-do
▲Opening hours: 10:30 — 21:00 every day, closed irregularly
â–²Price: Seasoned eel (per serving) 25,000 won, eel soup 10,000 won
â–²Review (Shikigami Oskat): When I eat eel, I can't eat much because I can feel it, but it's nice to be able to eat this place for a long time without getting bitten. It's nice that it stays warm during the meal when served on a hot plate. You can also eat it with ginger, miso, garlic, etc. Also, the eel soup with eel meat in the shiragikiku soup is also excellent ^^
2. 'Jangan-myeonok' in Yeonji-dong, Anseong, presented in traditional Hwanghae-style
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Image source: Courtesy of the owner Jang An Myeon-ok
Image source: Courtesy of the owner Jang An Myeon-ok
“Jangan Myeonok†is a Pyongyang cold noodle specialty store with a long history of 61 years. This is where Grandma Lee Il-sun, the founder of Ko Soon-eun, the founder of the famous Pyongyang cold noodle restaurant “Ko Dok Naengmyeon†in Pyeongtaek opened its doors. Currently, the oldest son, who took over the taste from his mother, runs the main branch in Anseong, the second son runs the Pyeongtaek branch, and the third son runs the Osan branch, and the family business has been passed down from generation to generation.
This place adds a sense of luxury by putting cold noodles in organic bowls, which are a specialty of Anseong. The signature menu, “Pyongyang Naengmyeon,†is a traditional Hwanghae-style style made by removing the fat from the broth made by cooking rice and brisket for 5 to 6 hours in a cauldron and then mixing the fermented dongchimi soup. Noodles made by hand grinding soba and kneading their own will soak in the savory flavor of soba as you chew. Unlike a typical Pyongyang cold noodle restaurant, it is characterized by adding sliced cucumber, pepper, and green onions. The crunchy texture of red pepper and green onions is added to the chewy noodles, giving it a rich texture. I recommend adding broth without adding anything at the beginning to enjoy the mild flavor of meat, then sprinkle vinegar on the noodles, pour mustard into the soup, and eat it as a garnish.
[Shikigami Tip]
â–²Location: 54, Jungang-ro 371beon-gil, Anseong-si, Gyeonggi-do
▲Opening hours: 10:30 — 20:00 every day
â–²Price: Pyongyang cold noodles 8,000 won, beef sauce 25,000 won
â–²Review (Hellarucci, Shikigami): A cool Pyongyang cold noodle restaurant that definitely comes to mind in summer! It's a very popular place in Anseong, but my father said he's been a regular since my father. The dull Pyongyang cold noodles are always the cold noodles they always make, and the beef sauce that is eaten mixed with meat and cold noodles is also really delicious ~ ^^ If you ever come to Anseong, be sure to stop by here.
3. The combination of sharp broth and light flounder, Jinju Dongseong-dong's “Jungang-jipâ€
Image source: Courtesy of Joongang Jip owner
Image source: Courtesy of Joongang Jip owner
“Jungang Jip†first opened its business in 1972 in Nam-dong, Jinju, after the first boss, Seo Seon, received a recipe from a Japanese chef. After that, they moved their stores to Bonseong-dong and Daean-dong, and in 2010, they settled in their current location in Dongseong-dong. Currently, her daughter-in-law, CEO Kim Mi-jom, maintains a consistent taste based on the management philosophy of “Let's be a merchant who knows how to share and give.â€
Every morning, Jungang-jip makes dishes based on the dashi broth that is brewed with the right ingredients for each menu. The signature menu is “spicy soup,†which has a deep flavor by putting whole flounder in a sharp broth made with red pepper powder, green onions, garlic, and red peppers based on a secret broth. The fragrant flavor of the mugwort, which is richly topped as a garnish, appeals to the palate. The combination of the light flounder meat and the sharp soup that is moist to the inside is excellent. “Sushi,†made by putting aged sashimi on top of thick shari, is also a popular menu item. The puffed flounder sashimi was aged for 2 to 3 hours to add a soft texture and rich flavor. Sushi consists of flounder, flatfish belly, shrimp, and octopus.
[Shikigami Tip]
â–²Location: 6, Namgang-ro 673beon-gil, Jinju-si, Gyeongsangnam-do
▲Business hours: 11:00 — 21:00 every day, B/T 15:00 — 17:00, closed on Sundays, no holidays during paid holidays
â–²Price: Spicy soup 8,000 won, sushi 9,000 won
â–²Review (Shikigin Donkey Kong Kong Kong): A long-established restaurant that everyone in Jinju knows. It's always crowded with people because you can eat a full meal at a reasonable price. I usually eat spicy soup, but the flounder meat is thick, so even if I only eat one bowl, my stomach is completely full. When I slurp the soup, it reminds me of soju.
4. 'Samhwajeong' in Ganseok-dong, Incheon, made from high quality Korean beef
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Image source: Shikigami Contents Team
Image source: Shikigami Contents Team
“Samhwajeong†has been guarding Ganseok Street since 1978. They sell grilled dishes and soup dishes such as sirloin and pork ribs made from high quality Korean beef. CEO An Sook Ja directly manages the purchase and inspection of raw meat from one to ten to maintain the highest quality. It's open 24 hours a day, with no days off, so it's a great place to visit regardless of the time of day.
The signature menu, “yukgaejang,†is a red soup topped with plenty of eggs and large sliced green onions. It's not a thick soup, but a clear soup that doesn't have a strong spiciness, so it's easy to enjoy. Korean beef ribs are simmered for 24 hours, and the rich flavor from green onions is added to the rich flavor, making it an addictive flavor. The inside of the yukgaejang contains plenty of vermicelli and shredded sirloin, so you can enjoy a rich texture. “Haejang soup,†which is based on a broth like yukgaejang, mixed with miso paste and contains plenty of beef brisket from the farm, is also a popular menu. The savory yet rich soup itself fills the filling.
[Shikigami Tip]
â–²Location: 14, Namdong-daero 922beon-gil, Namdong-gu, Incheon
▲Business hours: 00:00 — 24:00 every day
â–²Price: Yukgaejang 12,000 won, Haejang soup 10,000 won
â–²Testimonial (Red Bean Sprouts): Was it a bit expensive at first? ' You might think so, but they used high quality meat. Beef is not scary in yukgaejang, so if you roll up a bowl of rice, you're really hungry. I also often eat grilled foods; in particular, the sirloin melts in my mouth.
5. 'Ant House Main Store' in Sinchang-dong, Busan, a rich soup that relaxes the inside
Image source: Courtesy of Ant House owner
Image source: Courtesy of Ant House owner
“Ant House†is the place that first developed a “small gibble†menu where you can enjoy spicy octopus hot pot with small giblets. It started in 1972 at Gukje Market, and currently has about 50 chain stores nationwide, mainly the main branch in Sinchang-dong. Following the founder, CEO Ahn Kyung-hee, his son Son Young-wan continues the family business by running the head office.
The signature menu is “sauteed octopus, prawns, and shrimps in one pot, cooked on your own, and eaten with various vegetables and a cool sauce. All ingredients are made using only fresh creatures brought from Jagalchi Market every morning. The secret sauce, which is made only from natural ingredients without condiments, is not sticky and enhances the spiciness. You can put seaweed powder and chives on top of the rice, pour the hot pot into a large ladle, and grate it. The combination of the soup with the aroma of daichang and the various textures of the ingredients is excellent. Fried rice is also a delicacy after eating about half of the hot pot, adding rice and side dishes to ingredients soaked in rich seasoning, and then stir-frying it yourself. 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).
[Shikigami Tip]
â–²Location: 22, Jung-gu-ro 30beon-gil, Jung-gu, Busan
▲Opening hours: 09:30 — 21:00 every day
â–²Price: Stir-fried pork ribs 11,000 won, stir-fried pork ribs 10,000 won
â–²Testimonial (shikigami jellyfish) I was singing because I wanted to eat it, so I finally tried eating it. They're all delicious, but no matter how delicious the offal inside was, haha, it was spicy, so it relieves stress lol I think it's perfect as a snack for soju! If you do fried rice at the end and eat it. Hmm… upset man.