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HomeKorean Foodkorean food / seoul / Preparing for 100 Years, Hundred Years Restaurant...

korean food / seoul / Preparing for 100 Years, Hundred Years Restaurant Part 3 – 2175

“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 Department plans to provide consulting, promotion, and education support to the final selected locations, and will gradually add companies that meet the requirements in the future. Here are 5 of the best 100 year restaurants that are preparing for 100 years.

1. 'Sinpo Sundae' in Sinpo-dong, Incheon, where Incheon's representative foods are gathered

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“Sinpo Sundae” is a sundae specialty store in Sinpo Market that has maintained and passed on traditional flavors for 36 years since 1978. It is located at the back end of Sinpo Market and has been featured on many broadcasts, so it is always full of customers. On the second floor of the store, agricultural machinery and antiques collected by the first owner of this place are displayed, so you can also enjoy the sights.

The signature dish here, “sundae gukbap,” is characterized by its immaculate broth made from pork bones over a long period of time. The glutinous rice sundae and pork parts mixed with the savory broth are chewy without any odor. Minced sauce and wild sesame powder seasoning are placed on the table, so you can adjust it according to your own taste. Another popular menu item, “assorted sundae,” consists of 4 types. “glutinous rice vegetable sundae” has a high content of glutinous rice and is so sticky that sundae beef sticks to the mouth, and “sticky rice pepper sundae” is cool, unlike the white appearance of minced red pepper to make beef. “Glutinous rice curry sundae” is characterized by adding curry powder to vegetable beef other than seonji, which has a strong curry flavor without the unique smell of sundae. Finally, “vermicelli vegetable sundae” is a sundae centered on vermicelli that you can usually eat, but it has more stickiness than other places, so it makes you feel full when you eat it. The “teppan sundae stir-fry,” which contains plenty of vermicelli and vegetables, is also very popular.

[Shikigami Tip]

â–²Location: 33, Jemulnyang-ro 166beon-gil, Jung-gu, Incheon

▲Opening hours: 09:00 — 23:00 every day

â–²Price: Sundae gukbap 8,000 won, assorted sundae (small) 12,000 won, teppan sundae stir-fried (small) 20,000 won

â–²Testimonial (Shikigin Boompanhama): A place where you can eat a different kind of sundae. Even if you just look at the signboard, it feels like a long-established restaurant. The curry-flavored sundae with crunchy vegetables and the spicy sundae were unique. I also ate sundae gukbap, which was pretty good.

2. A spectacular place with 180-year-old ginkgo trees in the backyard, 'Ginkgo House' in Sanseong-ri, Gwangju

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1562830816046706 jpeg Korean Food | Korean Street Food September 22nd, 2023

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“Ginkgo House”, which has maintained a tradition of over 45 years in Namhansanseong for the third generation, is a mizutaki specialty store with a quaint feel with a tiled exterior and watermill decoration. It is located at the entrance to Mizusuku Street in Namhansanseong, and there is a parking space in front of the restaurant, so it stands out right away. The spacious outdoor seat you can see when you step in to the right of the store and the large 180-year-old ginkgo tree in the middle are spectacular, making the name of the store stand out.

“Hanbang mizutaki,” which is a popular menu here, is made from the highest quality free-range chicken that has been sold for decades, cooked with herbal medicine, and eaten while simmering it once more with fresh chives at the table. The flavor of chives and the deep broth make you feel very healthy. Basic side dishes, including radish sprouts, are served, and you can enjoy pickles, sesame seeds, and dandruff herbs. If you fill your stomach to a certain extent, porridge comes out, but if you ask for 4 more of the basic ones, they'll give you more. If you call 30 minutes before arrival, you can eat right away, so it's a good idea to check it out. The tip is that a plate of acorns comes as a service when you make a reservation. “Oriental medicine crucible” and “native sundae soup” made by hand with more than 10 kinds of vegetables are also popular.

[Shikigami Tip]

â–²Location: 772, Namhansanseong-ro, Namhansanseong-myeon, Gwangju-si, Gyeonggi-do

â–²Opening hours: 09:00 – 23:00 every day

â–²Price: Chinese medicine mizutaki 50,000 won, Chinese medicine crucible 50,000 won, native sundae soup 7,000 won

â–²Testimonial (disgusting): I went on vacation to eat with my family. The chicken was really lean and plump, so it was fun to eat it. It also comes with plenty of leeks, so it's fragrant and very tasty when you eat it in one bite ^^

3. Be happy to eat the wandang you have owed directly for 40 years, '88 Wandang House' in Bansong-dong, Busan

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“88 Wandangjip” started as a small restaurant in the market in 1980 and moved to Bansong-dong in Haeundae, where it continued its tradition for 39 years for the second generation. When you enter this place, cute wooden decorations and calligraphy are scattered all over the place, making you feel quiet and comfortable. The trade name 88 refers to the shape of two Ottogi standing side by side, and it contains the will to rise up again like Ottogi in the face of any difficulties. Thanks to its name, 88 Wandangjip has the taste know-how it has learned over many years and is making precious memories with its customers.

“Wandang” is similar to gyoza, but it has a softer, chewy texture than gyoza, so once you try it, you'll keep looking for it. 88 wandangjip is prepared by kneading and cooking as soon as an order comes in, and the handmade wandang peel, which is made thinner than paper, is coated with a special sauce unique to this place and smoothly passed over with a rich broth rich in dried seafood. The handmade sauce adds umami and is perfect for a meal. As the weather gets hotter, noodles are also very popular, and you can enjoy the sweet and sour “hot radish noodles” rolled with homemade kimchi, and the rich and light millstone “millstone bean noodles”, which are finely ground with seori-tae from Muan, Jeollanam-do, and domestic white beans, all rolled up in a thick and light way. If you want a more filling meal, you can order a set that includes deep-fried sushi or Chungmu gimbap.

[Shikigami Tip]

â–²Location: 3-1, Bansong-ro 924beon-gil, Haeundae-gu, Busan

â–²Opening hours: 9:00 to 20:00 every day, closed on Wednesday

â–²Price: 5,500 won per cup, millstone bean noodles 6,500 won, radish noodles 5,500 won

â–²Testimonial (for eating bread): I tried wandang for the first time, and the feeling of slurping over was very different! Wandang is just wandang, and there are various configurations that come with noodles or rice, so it's fun to pick and eat! ~

4. 'Dojigol Wisteria House' in Cheonjeon-ri, Chuncheon, a spicy soup restaurant recommended by Chuncheon locals

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Image source: Courtesy of the owner of Dojigol Wisteria House

1562830861995595 jpeg Korean Food | Korean Street Food September 22nd, 2023

Image source: Courtesy of the owner of Dojigol Wisteria House

“Dojigol Wisteria House”, which has been located at the entrance of Soyang River Dam for 30 years, is a spicy soup specialty store that has maintained its reputation over a long period of time by sticking to wild freshwater fish and its own dipping sauce. Freshwater fish such as catfish, pagasari, sogari, trout, and scented fish handled here are traded with fishermen who fish directly from Soyang River, and are freshly kept, stored, and cooked in a large aquarium in front of the store. When you enter this place, you can recognize its long history and popularity at a glance with the signatures of famous people.

The signature dish of this place, “sogari spicy soup,” is made by hand simmering the soup with chives in a light and cool way. If you stir before boiling, the fish will break, so if it's boiled enough, you can take it off and eat it. Even those who are new to freshwater spicy soup can enjoy the refreshing, rich soup and thick fish meat of this place without being averse to eating fresh water. Sogari sashimi is also popular, and its chewy texture is best served with homemade miso samjang. “Trout sashimi” only accepts domestic trout that has been certified for management by the 'Korea Trout Farming Association'. Fresh orange-colored trout sashimi is served with a vegetable salad mixed with cabbage, sesame leaves, lettuce, and soybean powder, and has a very savory finish. If you visit in the winter, you can also enjoy “deep-fried squid.”

[Shikigami Tip]

â–²Location: 2 Sangcheon 3-gil, Sinbuk-eup, Chuncheon-si, Gangwon-do

â–²Opening hours: 10:00 – 22:00 every day

â–²Price: Sogari spicy soup, sashimi (large) 85,000 won

â–²Testimonial (Shikigin Candy Crush Soda): Do you want to eat freshwater fish? Then go here.. It's a place where you can eat spicy freshwater fish soup that is both sharp and rich. Of course, they only sell natural products and seem to be able to eat freshwater fish sashimi… I drank more than two bottles of soju because they were so sharp and nice.. haha

5. Top quality pork belly grilled on a natural stone plate, 'Brother Stone Grill Restaurant' in Bongmyeong-dong, Daejeon

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“Brother Stone Grill Restaurant”, which has competed for only the highest quality samgyeopsal for 30 years over two generations, is famous for its natural stone grill. If there is a defect in the meat, the owner of this place does not do the same day's business and makes an effort to maintain a steady supply of good ingredients. Samgyeopsal at Brother Stone Grill Restaurant is quick-fried pork belly, which is harder to manage than raw meat, so the amount sold per day is fixed. The rustic yet nostalgic interior is perfect for enjoying a drink with samgyeopsal and getting away from the hardships of the day.

Natural stone slabs are used by processing irregularly shaped stones obtained from mines that sell ball fields. “Daepae Samgyeopsal,” which is made from thick stone plates that are pre-rolled and cut into thick slices for customers, has a high level of freshness. A few years ago, customers wanted to buy raw pork belly, but they didn't sell the same meat because they couldn't find it because they didn't find it. The jelly served as a side dish is made from homegrown cabbages and green onions and aged for about 2 years. If you eat well-baked jelly and daepae samgyeopsal together, the flavor is excellent. Also, green onions are refreshing, so it's a good idea to add them because they have a rich flavor. The five side dishes, including dongchimi, are all homemade domestically produced, and you can also enjoy plenty of fresh lettuce and mugwort grown by yourself. If you fry meat oil, bean sprouts, kimchi, green onions, and lettuce with rice on a stone plate where you have grilled pork belly, you can eat it so that you can see the bottom even when you're hungry. This restaurant's savory and sharp miso jjigae is the flavor of the house's miso, and the boss also made it by dipping his own miso and soy sauce. There are many loyal regular customers, so it's a good idea to check out that they are often full.

[Shikigami Tip]

â–²Location: 14 Gyeryong-ro 52beon-gil, Yuseong-gu, Daejeon

â–²Opening hours: 17:30 to 21:00 every day, closed on the first and third Sundays

â–²Price: Samgyeopsal 13,000 won, fried rice 2,000 won

â–²Testimonial (Shikigin Kakao 99.9): It's been quite a while since I became a regular here. Frozen pork belly is grilled on a stone plate, and it has another appeal compared to raw pork belly. Of course, pork belly doesn't have any flavor to enjoy. Because the meat tastes good, shochu also contains sake. By the way, the wraps are also very fresh.



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