Mookji, a kimchi that has been aged for a long time and is ripe kimchi. Even if you eat it as it is, the sour taste stimulates your appetite, but ripe kimchi shines more when you cook and eat it. It goes well with fish and meat, and when boiled well, it tastes like deep soup. We introduce the nation’s old kimchi restaurant visited by Heo Young-man, a mouthwatering eater just by looking at it deliciously.
1. Korean table d’hote specialized in romantic dried radish leaves, Bundang’s “고미꽃시래”.
The happiness of a clean meal, Bundang “Gomi Flower Sirae”. Heo Young-man’s Baekbangi Trip introduced mackerel dried radish kimchi stew. Braised with well-cooked radish, dried radish, ripe kimchi, and moist and plump mackerel is perfect for spicy soup. All four ingredients for cooking are cooked separately in a recipe suitable for each ingredient, and placed neatly in a pot and served on the table. Dried radish, boiled with soybean paste, is soft, and ripe kimchi and radish are well seasoned, so you can eat delicious Korean table.
▲ Location
1st floor of 422, Buljeong-ro, Bundang-gu, Seongnam-si, Gyeonggi-do
▲ Business hours
11:00-21:30 (break time 15:00-17:00 / last order 20:30)
▲Price
Set for 2 people (mackerel or pollack, grilled short rib patties) KRW 37,800
2. Steamed Kimchi with the mild taste of ripe kimchi Incheon “군봉묵은지김치찜”
Two-year-old kimchi jjim Incheon “Gunbong mukji kimchi jjim” with no supplement. Heo Young-man evaluated this restaurant, which washes ripe kimchi and makes kimchi jjim with minimal seasoning, as a decent taste. Softly cooked kimchi is soaked in the oil of pork, so if you put it on white rice, it is a rice thief. Kimchi, which does not have a strong taste, tastes in harmony with other ingredients. The meat using pork neck and back ribs is stir-fried once in perilla powder and boiled thoroughly to show off its softness. It is not a strong-tasting kimchi jjim, but it is a subtle-tasting kimchi jjim that keeps coming to mind after eating.
▲ Location
13, Biryu-daero 150beon-gil, Yeonsu-gu, Incheon
▲ Business hours
10:00-21:30
▲Price
Steamed ripe kimchi (one person) KRW 15,000
3. Gosu’s ripe kimchi situation hot pot Icheon ‘성순이묵은지’
Icheon’s “Sungsoon Mookji,” which boasts plenty of ingredients to overflow the pot. In a low-temperature aging house, the hot pot is boiled using ripe kimchi that has been aged for a year and a half. Well-aged ripe kimchi faithfully plays the role of the main character in the hot pot. Green onion kimchi, which tastes sweeter as it boils, and Chonggak kimchi are added to create a special taste of three sets of ripe kimchi. Every day, the owner brings in unpeeled pig miseum and trims it himself, and it is completed with 3,000 cuts. The hot pot using a sticky and elastic front situation gives a deep and rich taste.
▲ Location
106, Jungricheon-ro, Icheon-si, Gyeonggi-do
▲ Business hour
Contact
▲Price
Mookji Incident Hot Pot (large) KRW 50,000
4. Ensemble of Taste, Mookji Dakbokkeumtang Completed “대승가든”
“Daeseung Garden” in Wanju, a restaurant with a mouth-watering visual and ripe kimchi braised spicy chicken. It is a house cooked with native chicken raised by itself and ripe kimchi aged for three years, and the spicy and cool soup is excellent. Unlike other braised spicy chicken with thick soup, it features a clear and savory soup that is not stimulating. Native chicken raised with herbal medicine for chewy texture and savory taste, and kimchi, which follows the reputation of Jeolla-do kimchi, blend well in one pot with rich taste and flavor. Pot rice made with farmed peas proves to be a good restaurant from the taste of rice.
▲ Location
Daeseung-gil 7, Soyang-myeon, Wanju-gun, Jeollabuk-do
▲ Business hours
11:00-21:00 Tuesday / Closed every Monday
▲Price
Kimchi braised spicy chicken 70,000 won and boiled chicken 65,000 won
5. Yongin’s “처인성토속음식”, a restaurant in Mookji Galbitigol that uses 10-year-old ripe kimchi.
Cheoinseong Local Food, a Korean restaurant that makes good use of the original taste of the ingredients. Ripe kimchi, which is used after aging for 10 years, is made with only Cheonil salt and red pepper seeds and has a unique and strong scent. The more you boil it, the more thick the broth permeates, and the more the aged kimchi that has been stored for 10 years tastes like a deep soup. The ripe ripe kimchi and soft rib meat go over without chewing it a few times. There is nothing side dishes made by farming by hand that are not sincere. All foods are not stimulating, but have a light and experienced taste.
▲ Location
116-3 Cheoinseong-ro 827beon-gil, Namsa-eup, Cheoin-gu, Yongin-si, Gyeonggi-do
▲ Business hours
11:00-22:00 (break time 15:00-17:00) / Regular closing every Monday
▲Price
Mookji Raw Galbi-gol (large) KRW 45,000