이복희해장

About

Famous haejangguk. The hangover cure locals swear by.

Stand at the corner of Samil-daero on a Saturday at 5 PM and watch the line form: office workers who just clocked out, couples who skipped lunch, groups of seven debating whether to wait thirty minutes for a table they booked three days ago on Naver. 이복희해장 opened recently in a two-story building near Jonggak Station exit 4, but it moves like a place that's been here for decades—open kitchen slamming out bowls of *han-pan suyuk jeonggol* (한판수육전골) under yellowed posters and electric fans from the '70s. The signature dish is a wide brass pan of *tupeul* grade Korean beef and ox tendon (스지) submerged in clear broth drawn from a cast-iron cauldron, topped with rice noodles and scallions. The broth gets refilled three, four times during the meal—staff circle the floor with ladles, topping up without asking. Midway through, order free minced garlic and sliced red chili at the kiosk (zero won, but you must request it) and stir them into the pot; the broth turns from sweet to sharp, the tendon softens into jelly. Finish with fried rice in the dregs if there's any left. The *han-u bokhui haejang-guk* (한우 복희 해장국) comes with or without blood cake, the white broth concealing red seasoning at the bottom that blooms when you stir—rich enough that lips stick together after the first sip. Book ahead on weekends or arrive before noon. No English menu, card-only, and if you write a Naver receipt review after paying, the young owner brings free ice cream for the table. Parking costs 3,000 won per half-hour at Dongil or Signature Tower lots within four minutes' walk.