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HomeKorean Foodkorean restaurant / Songrim Restaurant - 188

korean restaurant / Songrim Restaurant – 188

Knight In search of Diner Road

Episode 1

< 삼시세끼를 먹어도 질리지 않는 집, 송림식당>

It's a Sunday in March. The weather outside was cold, and suddenly it became warm. I decided to eat out today because the spring breeze was blowing gently and the weather was warm outside. Where should I go? “It's a unique restaurant, so it's a luxurious course meal?” Put it aside for a while to stabilize the household… “A famous restaurant with lots of customers?” Also, they don't have the confidence to endure uncomfortable parking and waiting times. “OO is in season now, so why don't we go eat it?” It doesn't suit the companion's taste…

For a moment, “Then why don't you pick one?! I think again and again that the phrase “(I'm unconditionally no)” goes past the limit and goes up to the tip of the chin, but after all, what's left of today is the most overwhelming (?) It's a knight restaurant with low risk of failure. A place where parking is easy, food is served quickly, is affordable, and there is a strong belief that it will guarantee more than basic flavors.

(Cha Seung-won of Cha Seung-won of Three Meals, who recorded a hit not long ago, also presented stir-fried pork that satisfied everyone using a recipe she learned at the Sinsa-dong kite restaurant.)

Article When I think about food in a restaurant, the first thing that comes to mind is a stew or side dish that has enough of the magic powder that is written as “the taste of mom's hand” and is read as “MSG,” and can quickly ruin an air of rice. (Sometimes there are days when the flavor of the seasoning is appealing.) Another thing that comes to mind is the omelette served as a side dish, and a tin of seaweed placed in the corner of the table. I often run out of rice earlier than usual because the side dish is heavy, so when I shout “Auntie,” as a reminder to add rice, “Self!” Things I've done.

I miss this kind of thing, so I go to the knight restaurant. Also, I would like to introduce my experience and the unique charm and taste of knight restaurants. Looking for Knight Restaurant Road, the first restaurant was located in Jayang-dong, Gwangjin-gu <송림식당>.

I wonder how many minutes it took to walk from the crowded Kondae Station. An alley composed of low residential areas quickly appears. Looking back, it's unusual to see large department stores and apartments standing as if they were pouring in. There are about 10 knight restaurants huddled in this alley, starting with the famous knight restaurant Songrim Restaurant, with a “Welcome to the Driver” sign.

As famous as it is, Songrim Restaurant is the largest; it has a three-story restaurant building and a parking tower that can accommodate 34 cars. We didn't start on such a large scale; in 1981, we renovated a small family house and started as a small five-table restaurant. It's been 35 years since they started serving food with all their heart.

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† The exterior of Songrim Restaurant. 4-story building and parking tower. Also, there is ground parking.

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4. Loved by taxi drivers, I grew up like this.

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4. The parking tower can accommodate 34 cars. Getting in and out of the car takes longer than ground parking.

As soon as I walked in and sat down, I was amazed, “2 servings?” The question came up, but I was not taken aback and ordered 1 serving of pork ribs and 1 serving of Haejang soup. You can see the busy kitchen and the customers who visited this place even though it was long past lunch time. Usually, the first floor receives taxi drivers whose time is money and 2 or less customers who come, and more people are directed to the 2nd floor.

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4.0A panoramic view of the 1st floor. We mainly accept taxi drivers and less than 2 customers.

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† 2nd floor. It is divided into a table and a seat, so you can choose the seat you want.

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4. The view of a busy kitchen

I put the fire on the pork bag and got ready to bake, but when I took a peek at the other table, everyone was busy. As you can see, the purpose of the scissors I was given when setting (?) I think there might be, but the serving aunt disappeared like the wind without a word of explanation.

“Arthur, don't expect an explanation from a place like this. This isn't a restaurant that offers fine dining; it's a knight's restaurant! ' I try to comfort them.

I don't know how, pork is getting cooked… I was impatient and walked around while putting out a “tea I tried for the first time,” and many grateful people swirled around at the appearance of sewage, showing their own iron plates, and praying without words appeared one after another.

The way I learned how to eat at Songrim Restaurant by squinting is as follows.

1) Fry the pork on a griddle and cut it into small pieces with scissors.

2) The side dish is kimchi, radish sprouts, seaweed stalks, and lettuce. Add the desired ingredients, then cut them properly with scissors and fry.

3) When the ingredients are properly cooked, add the rice, then put a spoonful of seasoning from the gochujang spice jar on one side of the table and fry it by pressing it on an iron plate.

4) Eat right away according to your preferences, or reduce the heat and wait a little while to make some rice crackers and eat them.

* There are no flippers, etc., and 2 spoons are weapons.

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4. Pork rump bag for 1 person. It seemed like a small amount when I was hungry, but looking at it now, it doesn't seem like a small amount.

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4. A view of putting in a side dish and setting it up (I don't think they put seaweed stalks in it, but I put them in without knowing)

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4. Cut the ingredients into small pieces. Hurry fast~

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| Throw the rice!

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4. Mix the ingredients well and add the gochujang seasoning.

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4. When you unfold it thinly, the amount looks quite large.

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| Everyone, do 'ah~'

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4.0Try wrapping rice in lettuce

The unique culture of this place where rice is stir-fried and eaten as soon as the meat comes out dates back to the early days of opening. At that time, pork ribs were served in the form of pork ribs, but it all began when one day a customer saw a customer cut the lettuce served with pork and wrapped vegetables in a cold noodle machine, put rice and gochujang in a bibimbap style, and began to follow suit one by one. After that, this restaurant offered a meat grill so that they could grill and eat the meat directly at the table, but the customer's habit continued, and as soon as the plate came out, they began to cut rice and lettuce into small pieces.

Of course, the method varies depending on the eater, but you can fry the meat and eat it as a side dish for rice, or you can add all the basic side dishes or stir fry it with whatever side dish you like. There were also coriander that stir-fried half of the meat and left half on the edge of the iron plate to enjoy both flavors.

The gochujang here is characterized by its low sweetness and umami flavor, but it is added to go well with various ingredients in consideration of the tastes of the stir-fried customers. Unfortunately, the recipe for making gochujang sauce was not disclosed.

Another signature dish of Songrim Restaurant is Haejang soup, which contains plenty of seonji. The driver's satisfaction is particularly high at a low price. I was filming Haejang Guk, and suddenly a driver came up and asked, “Did you come from a broadcasting station?” and asks bluntly.

“No, they say it's a hot spot for food, but I'll go up next time…”

“Are you coming next time?”

“Ah.. No… Uh… So the Internet (?) Yo”

“Ah yes (surprisingly, you understood right away!) Good work, man.”

The delightful driver added that he has been here since the opening ceremony of Songrim Restaurant.

“I like things that are consistent from the past and now. They fill the rice so tightly that it's full of air, and since we don't move well, I feel that they are considerate of us from the dongchimi that says it's easy to digest. So when I think of Haejang Guk, I definitely come to this house.”

“After filling my stomach with a full meal, I have the strength to go back to work.”

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ã…£ Haejang soup (5,500 won)

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4. Contains seonji, shiraegi, bean sprouts, and celandine leaves.

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4. The springy appearance of Seonji

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4. Finely topped sauce

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If you put a cutlery in a ball of paper and apply a little force, it will be cut like pudding.

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If you order pork ribs, you can enjoy the seonji haejang soup in a small bowl.

If you go to the counter to check out after a full meal, you'll find a tower of 100 won coins piled up on the table. These coins can be used to pick coffee from vending machines and serve as simple banks for taxi drivers who need lots of change. After a full meal, they even packed a dessert, so I felt like I was getting a present.

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For dessert, you can choose between coffee and yogurt from the vending machine. A clean finish is guaranteed.

Tips for eating

•Address: 227-136, Jayang 3-dong, Gwangjin-gu, Seoul

• Menu: Pork broth bag 7,000 won per serving, Haejang soup 5,500 won, kimchi stew 5,500 won, miso stew 5,500 won

• Opening hours: 06:00 to 23:30 (7 days a week)

•Add rice: 1,000 won

•Vending machine coffee: free (you can choose between yogurt and vending machine coffee)

• Parking space: 15 to 20 cars up to the shoulder, 34 parking towers



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