With the arrival of chilly weather, winter has arrived, the season when judo people are busy looking for drinks to warm their bodies. Another thrill of drinking parties is probably the delicious snack, to the point where the word “anju-bal†came into being! One tasty snack is “Today's one bottle!†You can see how the promise that was promised fell apart, and at some point it went over two or three bottles. Let's energize your cold body and mind with snacks that will appeal not only to young people but also to the taste buds of young people! A mecca for shareholders that will continue for 100 years! Here are 5 of the best snack restaurants in the country.
1. 'Magpie Restaurant' in Munsu-dong, Yeosu, where a hearty monkfish meets a chewy daechang
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“Magpie Restaurant†is a monkfish restaurant that is popular among local residents and taxi drivers. They make delicious food with fresh monkfish caught in Yeosu and Pohang and ingredients purchased at the Early Morning Market every day. The signature menu is “Banban-steamed,†which is plump monkfish meat and chewy monkfish roe stir-fried with vegetables and spicy sauce. You can enjoy the rich flavor and texture in your mouth if you wrap the mackerel and daichang, which are deeply seasoned with red sauce, in soybean sprouts and eat them dipped in soy sauce. Another popular method is to enjoy bibimbap style by putting plenty of steamed rice on top of rice topped with seaweed powder. Note that you can adjust the spiciness of steamed food to suit your taste when ordering.
[Shikigami Tip]
â–²Location: 76 Yeomunmunhwa-gil, Yeosu, Jeollanam-do
▲Business hours: 11:00 — 21:30 every day, B/T (weekdays) 15:00 — 17:00, closed on the second and fourth Mondays
â–²Price: Half steamed rice (small) 28,000 won, monkfish soup (medium) 33,000 won
â–²Testimonial (alepatadine19): It's a place I ate on a trip to Yeosu, but it's a restaurant that still reminds me of. At first, I thought it was a cow daikon, but I found out it was the name of fish entrails. Haha, the soy sauce is mixed, so if you eat it with the soy sauce that comes with it, the flavors are endless! The monkfish was also completely devoured, so it had the same chewy flavor as bean sprouts.
2. Old-fashioned pig's feet that stand out for their chewy texture, 'Myeongdong Royal Family' in Cheongjeon-dong, Jecheon
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Image source: k__jjack's Instagram
“Myeongdong Royal Family†has been competing with only two menus since 1989: pig's foot and bosam. As a rule, all food is produced and sold on the same day. The cool and sharp flavor of the bean sprout soup, which comes as a basic side dish, enhances the flavor of sake. The signature menu is “Royal Family,†made by thoroughly cooking clean pork forelegs in broth with various herbal ingredients for a long time. Pig's feet, which are served cold in the old days, have an excellent combination of plump collagen and chewy flesh. Pig's feet, which are full of fat and are crunchy, are appealing for their light yet savory flavor. Fragment mixed with sweet and sour sauce enhances the umami of pig's feet and at the same time cleans up the aftertaste, making it a great addition in the middle.
[Shikigami Tip]
â–²Location: 9, Myeongryun-ro 6-gil, Jecheon, Chungbuk
▲Opening hours: 13:30 — 23:00 every day
â–²Price: Royal Family (medium) 32,000 won, Bossam (small) 30,000 won
â–²Review (Steamed pork with kimchi): The first place that comes to mind when I ask you to recommend a pig's foot restaurant in Jecheon! Even just looking at the fact that they only sold the main menu without makguksu or any other menu showed confidence in the food. It's a good value for money, and the amount is really good for the price. I felt less flavor than regular pig's feet, so it was nice that they didn't bite. In particular, the fried pork goes so well with pig's feet that you can refill it over and over again.
3. 'Single Bungle Makchang Specialty Store' in Bokhyeon-dong, Daegu, with a savory flavor that bursts out every time you chew
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“Single Bungle Makchang Specialty Store†is a place with 24 years of history in the Makchang Alley of Bukhyeon Ogori. The signature menu is “pork mackerel,†where the boss has accumulated know-how over decades to completely remove the catch and enhance the savory flavor to the fullest. When the charcoal grill heats up, you can cook them by sweeping them evenly so that they don't burn. Along with the sizzling sound, the golden ripe macchang stands out for its elastic texture and soft scent of fire. It's fun to eat makchang, which has just the right amount of fat, in combination with various sauces, such as makjang sauce made by aging nuts in a miso-based sauce, and onion sauce dipped in plum soy sauce.
[Shikigami Tip]
â–²Location: 261 Nohae-ro, Dobong-gu, Seoul
▲Business hours: 12:00 — 22:00 every day
â–²Price: Matcha Basque Cheesecake 7,500 won, Original Basque Cheek Cake 7,000 won
â–²Testimonial (Geum Ja-san wearing makeup): Basque cheesecakes are popular, but this is the first time I've seen a place that sells such a variety of flavors. I tried the matcha flavor for the first time, and it feels like the flavor of matcha and cheese lingers even after eating it.
4. A rich soup that brings out the moisture of the meat, 'Sujeulguji Gamjatang' in Hajung-dong, Siheung
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Taking its name from the town's old name, “Suasulguji,†“Juasulguji Gamjatang†has been operating in one place for 21 years. The signature menu, “Gamjatang,†is served with plenty of pork neck bones and beef tongue in a pot, then topped with lots of chives and sesame leaves, and served to customers. The meat is served already cooked, so you only need to cook it a little longer until the vegetables die. The saltiness of beef brisket and the aroma of sesame leaves melt into the bones of the neck, adding moisture to the meat. After eating about half of the meat, you can eat it with the vermicelli and homemade sari that comes with the gamjatang. “Fried rice,†which is eaten by adding rice and seaweed powder to the gamjatang soup, which has a deeper flavor as it is boiled, is also a must-try delicacy.
[Shikigami Tip]
â–²Location: 14-1, Yeonseong-ro 29beon-gil, Siheung, Gyeonggi
▲Business hours: 10:00 — 00:00 every day, closed on the first and third Mondays
â–²Price: Gamjatang (medium) 35,000 won, Haejang soup 8,000 won
â–²Testimonial (shikigin dofonta_na): I really like the refreshing and refreshing taste of the soup because it contains a lot of beef. There's a lot of meat on the bone, but it's not stiff and tender. Also, handmade rice is unique, and it was fun to be able to directly adjust things such as thickness and length. hehe
5. 'Namhan River Trout Sashimi' in Naeyang-ri, Yeoju, where you can enjoy a hearty meal with fresh trout
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“Namhan River Trout Sashimi Restaurant†is a place where you can enjoy a meal while taking in the cool scenery of the Namhan River. They have been sticking to high quality ingredients, such as trout from Gangwon Province, which has received HACCP certification, and “Jinsangmi,†which is famous for its good taste. The signature menu is “trout sashimi,†which has a hearty meal with salad, jelly, wakame soup, vegetables, potato mochi, and corn cheese. Trout sashimi, which has a glossy, orange-colored visual that enhances the taste buds, harmoniously combines a rich texture and fresh flavor. We recommend that you first enjoy the original flavor and then put vegetables, soybean powder, seaweed powder, and soy sauce in a bowl and eat it in a bibimbap style. If you add 3,000 won to your reorder, you can eat spicy soup made with whole catfish.
[Shikigami Tip]
â–²Location: 714 Neungseo-ro, Neungseo-myeon, Yeoju, Gyeonggi
▲Opening hours: 11:00 — 20:30 every day, B/T (weekdays) 15:00 — 17:00, closed on Tuesdays
â–²Price: Trout sashimi (2 people) 34,000 won, mixed spicy soup (medium) 45,000 won
â–²Testimonial (Shikigami general members): Trout sashimi appearing brightly on the table! It's similar to salmon, but I don't feel it, so it's nice to be able to eat a lot. It's delicious even if you just eat it, but after all, trout sashimi is delicious if you add vegetables and soy sauce and grate it! It's perfect to eat sashimi and finish it off with a sharp mouthfeel.
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