For Koreans, chueotang (ground loach in hot bean paste soup) is special food. 

In the past, we didn't have enough food. 

So we used to catch loach in the soil to make a soup. 

Loach is very nutritious; plentiful protein, calcium, and minerals. 

Its  cooking style varies in different localities. 

In Honam district, they put perilla powder and in Yeongnam district, they put Agastache rugosa.


Nam's Seorak Chueotang Restaurant has 'Han Mo Deum' brand, of which main menu is sundaeguk for those who can't eat chueotang. 

Sundaeguk is more popular in Gyeonggi. 

People in Yeongnam more like boiled rice served in soup with pork. 

A lot of ingredients are in sundaeguk: sundae, liver, and head meat. 

It has more lean meat, compared to Yeongnam's soup. 

Many employees like this sundaeguk as much as they like seolleongtang (stock soup of bone and stew meat) because it is warm. 

Kimchi is important when you eat this soup since it determines soup's taste (Koreans usually eat soup with kimchi). 

Before you put rice into soup, you have to season it to suit your taste with pickled shrimp or salt. 

Pickled shrimp is better because it is good for neutralize the fat.

Half a teaspoon of pickled shrimp is enough since fermented fish is very salty. 

And then add some red pepper powder. 

Again, half a teaspoon. It is spicy and little salty. 

Other than this, you can add garlic, hot chili peppers, or chopped Welsh onion if you want. 

Lastly, put some perilla powder. 

It is good for health. But if you add it too much, it will make your soup dried. Half a spoon of it would be fine. 

Sprinkling pepper reduces pork's smell. 

One-eighth of teaspoon is enough. 

All these spices must be little. 

Too much spices might harm the original taste. 

Putting rice into soup is better since the rice makes the dish more thick.

Sundae in Sundaeguk is very hot, so do not eat them right away. 

Pick sundae out of the pot and cool it off. If you worry about the fat of the meat, you can order only sundae except the meat. 

But as you know, it is better to have it with meat. 


Sundaeguk's price varies in different localities but mostly it costs from 6000 won to 8000 won. 

A good sundaeguk is less smelly and has thick soup. 

Most of the restaurants use sundae from factory. 

Sundae's recipe is almost same, so it is okay. 

If you put perilla powder, drinking all the soup is a good way to eat all those powders. 

But if you season it salty, don't drink that all. 

Both chueotang and sundaeguk is very good here. 

Especially sundaeguk is the best menu at lunch. 

Just be careful when you season it with salted fish. 

This restaurant also sells chueotang in can. Nurungji snack (crust of overcooked rice-snack) and tofu snack are also available.

Locatioin : (Namganae Seorak Chueotang) Songnae-dong 385-3, Sosa-gu, Bucheon-si, Gyeonggi-do. Tel. : 82-32-662-9992

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경기도 부천시 소사구 송내2동 | Namganae Seorak Chueotang
도움말 Daum 지도
Posted by 크레이빙코리아


Korean food has one unique feature: it is fermented. 

Fermentation in western countries brings up the image of yogurt or cheese. However, Korean fermentation is not only used as the additional ingredient of food but the food itself has also gone through fermenting process. 

Two of the representative food are Kimchi and Doenjang(fermented soybean paste). 

Kimchi and Doenjang go through aging process named fermentation and they would become totally changed; no country can copy it. 

Then, what about salted fish? 

Salted fish is used in some Southeast Asian nations, but it is more extensively used in Korea as an ingredient. 

When the fermentation of Kimchi is at its peak, Kimchi would be changed into Mukeunji(old Kimchi), whose state is like the one of salted fish. 

Kimchi can be eaten as fresh Kimch as well as Mukeunji; we can enjoy four kinds of the flavor of Kimchi. 

Today’s dish is Galbijjim with generous Mukeunji. It is spicy Galbijjim. 

The place around Yeoungdeungpo Station has a large floating population from the nearby business zone. 

It is because the place is not only an important traffic center but also the food culture of the place is flourishing. 

The restaurant ‘Maeun Galbijjim’ is located between Yeoungdeungpo Station and Yeoungdeungpo Market and serves customers 10 big tables. 

The main dishes are Maeun Galbijjim(spicy steamed meat) and Mukeunji Samgyeopsal (fatty slices of pork belly meat with old Kimchi). 

Two dishes have Mukeunji(old Kimchi) in common. 

Mukeunji becomes one of the trends as the ingredient for Korean food. 

Kimchi gets thoroughly pickled beyond being mature and then 3-year-Mukeunji would be created. Some Mukeunji brings out its distinctive flavor by passing the old year. 

Mukeunji looks paler than normal Kimchi. 

It becomes light brown and salty. However, it is nicely salted and crispy, so most Koreans love it. 

Mukeunji is usually used in a fish pot stew or a Kimchi pot stew; recently, it is used in restaurant menus, like Galbijjim. 

However, some restaurants use cheap imported Mukeunji and its original taste becomes tarnished. 

It is not easy to tell which one is original. We cannot help eating, counting on the conscience of the restaurant. 

Generous Mukeunji Maeun Galbijjim was served. 

There were bean sprouts, potatoes, and some fresh green onion in it. 

Maeun Galbijjim can be cut, heated, and eaten. The spicy taste of Mukeunji is added to Galbijjim, and then the taste becomes better. 

In its red soup, there were some pieces of rice cake for Tteokbokki. 

After eating only Maeun Galbijjim leaving the soup, you can add the webfoot octopus, ramen noodles, and Tteokbokki. 

While the added ramen noodles were being boiled, you can only eat Galbijjim and Mukeunji, leaving the soup. 

To decrease the amount of the soup, we should put ramen noodles and make the noodles absorb the soup. 

It is needed for us to eat fried rice. 

At some point, most restaurants have served fried rice as the last dish. 

Ramen noodles and fried rice would be delicious in case that they are not that salty. You should control the saltiness. 

How to get there:

(1) Take exit 3 or 5 of Yeoungdeungpo Station, and then you can see the crosswalk. Cross the crosswalk and go straight about 100m. 

(2) Then, before OUTBACK Steakhouse, turn into the right alley. 

(3) After that, go straight about 30m and go straight in the direction of 1 o’ clock at the intersection. 

(4) Go straight about 100m and you can see the sign ‘Maeun Galbijjim’ on the right. 

Address: (Youngjung-ro 10gil 22) 16-3 Yeoungdeungpo-dong 3ga Yeoungdeungpo-gu, Seoul 

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서울특별시 영등포구 여의동 | Maeun Galbijjim
도움말 Daum 지도
Posted by 크레이빙코리아