The flowers bloom in May. Like flowers and trees that sprout new leaves around this time of year, news of marriages of friends who have borne fruit of love begins to be heard one after another. Like a month with lots of events, I spend a lot of money here and there, so I'm excited every time I think about eating a âtasty mealâ when I dress up and go out to the restaurant on the weekend, even if my wallet gets lighter.
When I visited a wedding hall these days, nineteen were buffet-style, but in the old days, when I went to a wedding restaurant, I ate feast noodles. The warm-hearted lady placed a yellow egg zidan and zucchini garnish on a round roll of somen, poured a lot of hot anchovy broth, and distributed it, and the guests picked up a bowl of noodles and sat down to eat. The meal took less than 5 minutes. One bowl wasn't enough, so I used to line up again to get noodles. âThere's a lot of ma'am!â was my regular comment.
This noodle is not only served at the wedding hall, but also at a snack bar near the university.. Sometimes the food stalls would quench my hunger in the early morning. When I grabbed the bowl with both hands and slurped off a sip of that hot and salty soup, I felt like my stomach was full and I just felt happy.
Anchovy noodles made from anchovies, kelp, and radish are a very simple food, even if you look at the number of ingredients, but the flavor varies widely depending on the person who makes them, the ingredients, and the method. Sometimes, when I ate anchovy noodles at a food stall, I remember being disappointed that the taste of water floats on the tip of my tongue on the outside, and I also pat my knee in the deep flavor soup that was properly infused with anchovies at a noodle shop I visited without thinking. Today's article The restaurant is also highly recommended for soup. âBokgane's famous anchovy noodlesâ is located on Guksu Street in Gongneung-dong.
It's only been about 3 years since Gongneung-dong Alley was named Noodle Street, and the noodle shops in this alley often have been in business for over 10 years. The stores are not cluttered together; they are spread out sparsely in a long alley. The first place to make and sell noodles in this alley is âGongneung-dong Original Anchovy Noodleâ located at the end of the alley. Next, âFukgane's famous anchovy noodles,â which I'm going to introduce today, took its place. That was in 1997, so I've been in a position for about 19 years.
l A sculpture of Noodle Street standing at the entrance of an alley
â The exterior of the famous anchovy noodles
â The interior is bustling with customers
â You can see somen piled up between the open kitchen.
The footsteps of many people were also carefully recorded.
This restaurant didn't start with the title Driver's Diner, but it was a restaurant that attracted visitors from a nearby taxi company garage. The alley itself became famous, and word of mouth from taxi drivers also played a major role. As a result, they operate for a long time from 9 a.m. to 5 a.m., and are considerate of the drivers. In the morning and early morning, you can often see customers wearing taxi company vests and visiting alone. (In fact, on Gongneung-dong Guksu Street, you can easily find other stores selling dishes often seen in kite restaurants, such as chicken gomguk soup and pork.)
When I first started the business, I sold white rice noodles along with the noodles, but as the number of customers increased, it was difficult to operate, so I âchose and focusedâ by selling only the noodle menu. Currently, they only sell 5 types of menus: anchovy noodles, bibimguksu, kishimbap, sujebi, and gimbap.
The noodle street was quiet compared to its reputation, but the inside of this restaurant was bustling with customers. Despite visiting around 3 o'clock in the afternoon, which was the most quiet, I barely got a seat at the table left. If you come at mealtime, you may have to wait, but it won't be long because of the high seat turnover rate.
I ordered anchovy noodles, bibimguksu, and gimbap, and waited for a while, and the menu was served like lightning as soon as it was made. First, the restaurant's signature dish, the anchovy noodles, comes out. The noodles, which are cut into thick slices and topped with plenty of green onions and seaweed marinated in soy sauce, are stirred with chopsticks and then scooped out of a cutlery to enjoy their flavor. âHey! There is a deep sense of admiration, saying, âYes, that's right.â
â Anchovy noodles (3,500 won)
| A bowl of anchovy noodles, sour kimchi, and gimbap
Simple looking but heavy soup
| Top with kimchi and hororoku in one bite!
Old-fashioned gimbap coated with oil and sesame seeds (2,000 won)
â Although the content is simple, it goes well with the noodles.
The flavor of the soup is characterized by its salty, deep flavor, and a refreshing finish. If you scoop the noodles large and slurp them and swallow them, they come with crunchy green onions to enhance the texture. Kimchi, which is a simple side dish, is also quite tasty because it is fresh. The noodles of the noodles are cooked well on time, so I recommend eating them at a fast pace because they are springy quickly.
The amount of noodles is quite large, but it is said that since the amount of noodles sold in a day is large, anchovies are cleaned dozens of times a day, and the broth is brewed 7 to 8 times in a large drum on weekdays. (The amount of noodles is large, but if you eat it with kimchi and gimbap in the middle, you can see the bottom;;)
Unlike freshly boiled and hot anchovy noodles, gimbap is sliced slightly cold, but I personally liked it because I tend to prefer cold gimbap. When you put it in one bite and chew, the ingredients of gimbap are scattered in your mouth, and the more you chew, the more you chew, the better the harmony they create when they come together. If you take a sip of the anchovy broth with it, it's a icing on the cake. The ingredients in gimbap are simple, and it's hard to get a good score by eating only gimbap, but it goes well with the noodles.
Another dish on the menu, bibimguk, is also a delicacy. Kimchi, pickled daikon, and cucumber are cut into small pieces and grated on this homemade sauce. Gently sprinkling sesame seeds on the decoration makes me smile when I think of the bibimguksu that my mother used to make. The noodles and condiments are mixed together beforehand, so it's easy to eat. Instead of the sauce you usually enjoy, the fresh taste of homemade ingredients is impressive.
Bibimguksu (4,000 won)
Bibimguksu and gimbap
Roll it up and eat it in one bite!
Enjoy it with gimbap
My son, who has been helping the store since he was in middle school, chose the most memorable moment when he expanded the store. The whole family is working together to set up this small noodle shop located in Gongneung-dong Alley, where there were few people, and it is said that it was the most daunting moment so far when they did business at a store that was half the square meter and expanded the store to its current size by combining the space next to it. This is because for this family, the noodle shop was a place filled with all their hopes and wishes.
The noodles are delicious as much as they were put into it. He said with pride, âThis place became famous and became a noodle street in Gongneung-dong,â but it wasn't an unfounded statement. A place that faithfully recreates the flavors that come to mind when you think of âanchovy noodles.â
Tips for eating
â¢Address: 571-16 Gongneung-dong, Nowon-gu, Seoul
â¢ Menu: Anchovy noodles 3,500 won, bibimguksu, knife noodles 4,000 won, homemade rice 4,500 won, gimbap 2,000 won
â¢Business hours: 09:00 to 05:00
â¢Coffee vending machine: no