Tamra Sundae Soup and Potato Soup Yangjae Station Direct Store
탐라순대국감자탕 양재역직영점
About
Jeju-themed soondae and pork bone soup spot near Yangjae Station, known for 10-hour simmered broth, flame-grilled spicy pork backbone, and spacious private dining rooms.
Stepping off the busy streets near Yangjae Station and into Tamra Sundaeguk Gamjatang feels like an instant detour to Jeju Island. Basalt stone walls, miniature dol hareubang statues, and bright citrus accents frame the entrance, bringing an island sensibility to a hearty Korean comfort-food institution. Tracing its lineage across three generations of blood-sausage craft since 1960, the two-story establishment caters effortlessly to solo diners on a quick lunch break and lively corporate gatherings filling the upstairs private dining suites. The kitchen builds its foundation on pork sourced from Seogwipo, boiling Jeju pork bones for more than ten hours to yield a clean, milky, collagen-rich broth. The signature Tamra Sundaeguk arrives piping hot, brimming with tender head meat and richly textured sausages. Diners visiting during the scheduled meat-carving hours can even catch free servings of freshly prepped head meat straight from the prep board. For broader appetites, regional Jeju specialties rarely spotted in southern Seoul make an appearance, including jeopjjakbbaeguk (thick bone soup) alongside towering cauldrons of siraegi (dried radish greens) gamjatang loaded with perilla leaves and hand-pulled sujebi dough. Evenings see tables pivot quickly toward sharing dishes and rounds of drinks. A standout crowd-pleaser is the jikhwa bbaegui, or flame-grilled pork back ribs. Piled high on platters, the massive bone-in cuts sport a smoky, slightly crisped exterior shell coated in a sweet, savory, and slow-building spicy glaze spiked with cheongyang peppers and sesame seeds. The braised meat slips cleanly off the bone with chopsticks, retaining deep moisture underneath the fire-licked crust. Paired with a bowl of flying-fish-roe rice balls, a plate of steamed pyeonbaek wooden-box sooyuk, or diverse platters of traditional sundae, the meal easily transforms the bustling Yangjae corridor into an island-themed feast.
Menu
- Flame-Grilled Pork Backbone₩30,000
- Tamra Blood Sausage Soup₩11,000
- 제주한라산감자탕₩37,000
- Jeju Pork Bone Soup (Jeopjjakppyeoguk)₩11,000
- Pork Bone Hangover Soup₩11,000
- 제주고사리감자탕₩40,000
- Spicy Sundae-guk₩11,000
- 편백수육₩25,000
- 편백모둠순대₩25,000
- Spicy Pork Bone Hangover Soup₩11,000
- 고사리뼈해장국₩12,000
- 묵은지뼈해장국₩12,000
Local tips
- Private dining rooms on the 2nd floor accommodate groups of 8 to 18 people.
- Order the flame-grilled bone roast (Jikhwa Bbyeogui) with rice balls for a great pairing.
- Visit during the designated freshly boiled head meat times for complimentary tastings.
Details
- Yangjae Station
Opening hours
- Sunday
- —
- Monday
- 10:00–01:00
- Tuesday
- 10:00–01:00
- Wednesday
- 10:00–01:00
- Thursday
- 10:00–01:00
- Friday
- 10:00–01:00
- Saturday
- 10:00–01:00