korean restaurant / Songgane Gamjatang – 213

Knight Diner Road

Episode 6

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Of the four beautiful seasons in Korea, my favorite season is spring. The colors of the forsythia and rhododendrons blooming behind the house at a moderately warm temperature were so beautiful. I also have vivid memories of visiting a quiet park on a sunny weekend, spreading out a mat under a cherry blossom tree, and eating lunch with my parents.

But now, the villain called fine dust has made the colors of spring in Korea white and cloudy. It's very unfortunate. The news tells people to refrain from outdoor activities on days when there is a lot of fine dust, but when that happens, people who have to work while breathing outside air all day are frustrated because they have no countermeasures to do. With that in mind, I often pack yogurt these days. When you get a package or take a taxi, be grateful and serve yogurt. May it be a little bit of strength for those who are someone's husband or someone's father. (It doesn't have to be yogurt!)

On an afternoon when the sky was cloudy, I visited Yeonnam-dong, a representative knight restaurant village in Seoul. Compared to its reputation, the scenery is like an ordinary neighborhood. Even though it had been a long time for lunch, I could easily see taxis visiting this place for a meal. Roughly 10 or more knight restaurants can be seen all over the long small road. A variety of restaurants were waiting for the driver to visit, such as Dokjeon Jeolbaek Restaurant, which appeared in Infinite Challenge, and Sundae Gukjip, which is popular in the neighborhood. Among them, the place I visited today was “Song Gane Gamjatang,” famous for its Bossam meal.

What surprised me at the same time as visiting was the “sightseeing bus” that was parked at the entrance of the store. People who appeared to be Chinese tourists were lining up outside the restaurant. It's a sightseeing bus to the driver's restaurant. There was an inappropriate combination, but I was relieved to see the drivers eating when I peeked inside the restaurant through the window (?) I was able to get in. The interior was more spacious than I expected, but it is said that 2 or less customers, including the driver, are distributed to the 1st floor, and more customers are distributed to the 2nd and 3rd floors.

| Driver's restaurant and sightseeing bus. It's a wonderful combination.

â—‰ Store entrance

| Drivers who were having a late lunch

â—‰ Busy kitchen

| Songgane Gamjatang's menu

Song Ga-nee Gamjatang first started its business in Sinchon, passed through Mangwon-dong, and settled here in Yeonnam-dong. Yeonnam-dong alone is 22 years old, so if you add it all up, it's about 30 years. The store moved once in Yeonnam-dong, but when the business went well at the place where it was first located, they asked them to vacate the store and moved to its current location at random. They moved to a clean three-story building to welcome customers. They also bought more residential land at the back of the store and built a private parking lot. The boss says, “It's only been 30 years since we started the business that we have the conditions to do business.”

The menu that hasn't changed since I first started the business is Haejang soup. I started because I thought it was a dish that drivers who didn't have time could quickly empty a bowl of food. The miso-based broth contains thick bones and a loaf of potatoes. Hot soup makes you feel like you're spooning.

Kimchi is another reason to empty the air of a bowl of rice. Sweet kimchi made for bosam is also served as a side dish for Haejang soup. If you serve uncut kimchi to the customer as it is, the customer will cut it and eat it with scissors. Due to the high sales volume, I don't think it would be difficult to marinate kimchi, so when I asked, they said that they soak kimchi twice a day in the morning and evening. It is said that they often see a deficit when the price of Chinese cabbage goes up a lot because they don't buy kimchi and marinate it themselves.

＜ Haejang soup (6,000 won)

Haejang soup sprinkled with perilla powder

| Pick up a piece of thick flesh

TASTE IT!

Even the salty soup is horoboo~!

The first public figure that made Songgane Gamjatang what it is today is Bossam. Serve the cooked meat with lettuce, red pepper, and garlic. It is very popular because drivers who are pressed for time can eat sambap quickly and in a hearty way. In winter, raw oysters are served with bosam kimchi, and after the oyster season is over, sobok is raised. Article Decorations you can't easily find in restaurants (?) The service is thoughtful and makes you feel better even before you eat. Place a piece of meat and a belly on the lettuce, add a slice of pepper, then pop the ball in. The sweet flavor of pear and bosam kimchi comes in, followed by the light flavor of the meat, and ends with the mild flavor of red pepper. In the middle of Ding Choo, I got caught by mistake by Sang Ding Choo. After a while, the breathing method of “bittering-waff-ho-hoo” is applied, then wrapped again.

After eating for a long time, when I woke up and looked at the meat, the outside was slightly yellowish, and this was where the secret of this place was hidden. It's just cooking meat in gamjatang sauce! It is said that the strong seasoning captures the flavor of the meat. Here's how to cook bossam meat revealed by the boss.

# How to cook Songgane Gamjatang Bossam

1) Buy fresh shoulder loin.

2) Soak in cold water to remove blood water.

3) Put the meat in boiling water and cook for 10 minutes. (The impurities that come out during cooking must be removed continuously)

4) Add the miso paste to the boiling water and cook for 20 minutes. (After all, impurities are continuously removed)

5) Pour garlic, red pepper powder, gamjatang seasoning, and soju into the boiling water, turn off the heat, and let simmer for 10 minutes.

* The total cooking time is 40 to 45 minutes, and if you cook longer than that, it will be wet and difficult to cut.

* If you make it at home, replace the gamjatang seasoning with a little more miso paste.

| Bossam set meal (7,000 won)

| Meat cooked with gamjatang sauce that is yellowish on the outside

â—‰ Kimchi with shredded belly topped with soy sauce

| Put kimchi on the meat and take a bite!

Wrapping rolls in earnest. Be careful because the peppers are very tasty

If you go to the counter to make a payment after a meal, there is a listing that fills the wall on one side. I was curious about what kind of awards they received while doing food business, and they said they were selected as exemplary taxpayers. It is an award given not only to diligent tax payments but also to people who have contributed to society, and it is said that rice and kimchi have been provided for a whopping 18 years at the “Grass House” where people with muscle dystrophy disabilities live. After being trusted and loved by many customers, including the driver, over a long period of time, the boss naturally became generous about sharing and giving to others. “It's something I did, and if I didn't know, who would do it? I was able to get a glimpse of the future of this restaurant from the boss's warm face, saying, “Whether it's buying a meal or sharing, I just want to work hard as I'm given.”

Tips for eating

•Address: 258-3 Yeonnam-dong, Mapo-gu, Seoul

• Menu: Bossam set meal 7,000 won/Haejang soup 6,000 won

•Business hours: 24 hours

•Add rice: free

•Vending machine coffee: free

•Parking space: 14 regular cars/ 1 disabled parking