It is spring. There is a restaurant that I want to visit, hoping that the frozen pockets will melt like spring snow. These are good restaurants that serve the service with a brighter supporting menu than the main dish, the main character.

The spicy cuttlefish stir-fry and potato soup are served as a service in the fragrant oyster bossam of Jongno 3-ga Bossam Alley that soothe the longing of Pimatgol. If you order a bowl of glutinous rice from Namdaemun Market's Kalguksu alley, you will be served with a set of hot Kalguksu and refreshing cold noodles, and a happy scream comes out.

Namdaemun Market is the largest traditional market in Seoul, so there are many entrances. Among them, Exit 5 of Hoehyeon Station on Subway Line 4 is the starting point to meet famous restaurants in Namdaemun Market. From the entrance to Namdaemun Market, restaurants that boast 50 years of history are hidden in alleys that are entangled like a spider's web along the main road. In addition to the 50-year-old joy of ruining the 70-year-old tail gomtang restaurant, Gangwon House, which has been loved as a chicken gomtang since 1962, and Namdaemun Market's Galchijorim alley, there are rows of royal feet, hand-wheat dumplings, and vegetable hotteok. There is a myriad of food and jujeon beak.

In front of Exit 5 of Hoehyeon Station, there is a kalguksu alley full of people who want to taste good kalguksu all year round. When you open a shabby plastic door and enter, more than 10 small kalguksu gather on both sides to seduce guests with the smell of anchovy soup. Kalguksu, which boils fiercely in dozens of pots with steaming steam, has the power to soften the tension that has been stuck in the daily life. It is a moment to meet the good price of a bowl of rice or kalguksu and the virtue of an infinite refill service.

It is frowned upon by the enthusiasm of the enthusiasm from the entrance, saying that if you order the rice, you can taste Kalguksu on cold noodles. Namhae Restaurant of three sisters who do not lose their smile even in the alley of Kalguksu, which forms a buksaetong, has secured the longest table after 25 years. Half of the happy customers are regulars over a decade old. Ten people and 20 people are sitting on the chair. In a good-hearted store, will the customers' feelings be too full? If you sit down in a narrow enough place to hit the shoulders and order a bowl of rice, there is no chance to complain because the side dishes and miso soup come out with kalguksu and cold noodles.

Kalguksu noodles, which are kneaded by dozens of times as a restaurant specializing in Kalguksu, are cut into thin pieces by hand, and the shape is also jagged and thin, but even if it's arbitrary, it tastes chewy. The rich anchovy broth is served with plenty of savory spicy sauce and served with a spicy and refreshing seasoning. The feeling of satiety comes in a few times. It is impossible to have a leisurely meal because of people standing in a narrow alley with a folding screen. However, if you are ready for a tough table setting in a crowded market place, you can taste rice, kalguksu and cold noodles in one room. It also packs the leftover rice with a large amount. It costs 6,000 won for rice, 5,000 won for kalguksu, cold noodles and barley. Business hours from 6 am to 9 pm, closed on holidays

The crossroads in front of City Hall are busy throughout the day with the steps of office workers. When the sun begins to flap, a long line begins to form in the narrow alleyway of City Hall Station Exit 8. It is a procession of guests who want to enter the “satisfaction” that netizens and gourmets have chosen as the three major jokbals in Seoul.

After 6 pm, the sound of a number tag from the waiting machine at the door of the restaurant is bustling. For those looking for food, the long line is a warm-up space where the food is full of excitement. It is time to shake off the subjective taste and prejudice of others and prepare an empty stomach appropriately. You should also be prepared to wait more than 30 minutes between 6 and 8 pm.

'Satisfaction' created a menu called 'Ohyangjokbal' when the owner's hand tasted Jokbal when he ran a Chinese restaurant in the past. Ten or so ingredients such as octagon, sancho, cinnamon, and ohyang were added to the jokbal to catch the smell of meat and bring out the unique taste of the ohhyang jokbal. If you make a jokbal, the pot of Mangukguk first takes its place. It is a visual that the egg soup served with fried rice overlaps.

In the hot pot, chewy rice cake soup and Chinese water dumplings are floating in the east. The dumplings that go into Mangukguk are not made directly, but they are made to order, so the taste is neat and soft. Before Jokbal comes out, Manguk-guk is very refreshing and refreshing. It's a bit awkward to call it a service menu with jokbal.

When a delicious jokbal comes out in a heavy banquet, the real value of Manguk-guk begins to show up. There is no shrimp sauce, ssam vegetables, and kimchi on the table of 'satisfaction'. Instead, vegetables, radish vegetables, and garlic sauce come out. Garlic sauce with a sweet and sour taste is a special sauce that is moistened with cabbage and put on a jokbal. Since it is a mildly strong jokbal, it goes well with the spicy garlic sauce, but it is more likely to taste when eaten with boiled manguk soup. The feeling of jokbal, a clump of collagen, goes down neatly in a hot and cool broth. Soft dumplings and chewy rice cake soup are enough for one meal. The jokbal has a feeling that tteokman-guk soup is hotter than spicy makguksu.

At 7 o'clock on the weekends, jokbals often fall and wait an hour, so it is good to check on the phone. On weekdays from 11:30 to 2 am, only meal menus are available, and jokbals are sold from the afternoon. Jokbal (medium) KRW 29,000. Jokbal is served on weekdays from 3pm to 10pm (weekends start at 2pm). Closed on holidays

The back alley, called Pimatgol, between Insadong and Jongno is where people's love comes from. The name pimatgol comes from pimadong (避 馬 洞), which avoids horses. It was formed on a narrow road that only one person could pass, avoiding the large road, where frequented by the old man. Winding from the alley of Jonggak Station to the alleys of Insadong and Jongro Precious Metals.

According to the urban plan, the old alleys and old buildings are destroyed, and in the modern building, there are 76-year-old Chongjin-dong Haejang-guk, a 60-year-old mung bean bean cake, and Cheongil-jip, famous for cold buckwheat noodles. The pimatgol near Jonggak disappeared into a high-rise building, and the back alley of the precious metal mall in Jongno 3-ga, which still has traces of it, continues the pimagol.

Exit 15 of Jongno 3-ga Station and you will see a narrow alleyway between the pharmacy and the precious metal mall. Just go into the alley that is easy to graze, and if you look around, you can see more than 10 signs of Bossamjip between the alley and alley. This is a Bossam alley where you can taste fresh oysters and hearty meat. In front of the door, three large pots with lids open for boiling meat are placed. Samhaejip, Jeonjujib, and Janggun Bossam in this alley serve potato soup with Bossam as a service. Among them, Janggun Bossam has one more service menu. Squid stir-fried with briquette fire, which has an attractive scent. This is a special service menu unique to this house, created by the taste of the owner who was a chef.

Potato soup pot rises over the fire while Bossam is being prepared. When the boiled potato soup starts to boil, Bossam comes out with a oyster that is aired every day in Tongyeong. When you eat bossam kimchi, which you soak every day, with boiled meat, you can see Janggun Bossam's hidden card, Squid stir-fry. It is a service menu that is loved so much that there are customers who come against the spicy and crispy fried squid than Bossam. If you're a savory meaty pork with delicious Bossam Kimchi, rich soup of potato soup, and crispy fried squid, it's great to eat with rice, and it's also a great snack for alcohol.

During the week, mainly office workers come for a drink, and on weekends, families from all over the country gather to taste bossam and squid stir-fries. On one weekend evening, guests waited in line for three hours. As it is a peeling sheet with both taste and heart, it is possible to have a service menu with a larger belly than the belly. Gulbossam (small) 23,000 won, Squid stir fried 5,000 won. Business hours from 11:00 a.m. to 2:00 a.m. the next day, all year round

1.Access

Namhae Restaurant: Go out of Exit 5 of Hoehyeon Station on Line 4 and located in Kalguksu Alley opposite the street on the right
Satisfaction : Go straight at Exit 8 of City Hall Station on Line 2, and go straight 50m into Olive Young Alley
General Bossam: Exit No. 15 of Jongno 3-ga Station on Line 1 and located in the Bossam Alley inside the alley of Pharmacy and Jongno Precious Metal Shopping Center

2. Restaurants around

Namhae Restaurant: 21 Namdaemun Market 4-gil, Jung-gu / 02-319-7245

Satisfaction : 134-6 Seosomun-ro, Jung-gu / 02-753-4755

General Bossam: 22 Supyo-ro 20-gil, Jongno-gu / 02-2274-9548

3.Accommodation

Hyoseondang: 49-14, Yulgok-ro, Jongno-gu / 02-725-7979

http://www.hyosundang.com/

Just Stay: 3, Euljiro 40-gil, Jung-gu / 02-2271-2287

Hotel Sejong: 3-8, Supyo-ro, Jung-gu / 02-2267-2655

http://www.sejonginn.co.kr/index.php

※ The above information was created in February 2014, and may be changed later, so be sure to check it before you travel.
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