Mabongnim Halmeoni Jip
마복림할머니집
About
The stall credited with inventing Sindang-dong tteokbokki, now the anchor of the alley it created.
Ma Bok-rim started selling rice cakes in a red sauce here in the 1950s, and the version she settled on — gochujang cut with black bean paste, simmered at the table rather than served ready — is the reason Sindang-dong has a tteokbokki alley at all. The format is still hers: a shallow pan on a burner in front of you, rice cakes and fish cake and ramyeon noodles and a boiled egg going in together, the sauce thickening as you eat. It is sweeter and gentler than the searing street-cart version, built for sitting down and staying an hour. Order the fried dumplings on the side and use them to mop the pan at the end; leaving sauce behind is the only real mistake here.
Menu
- Set for 2₩17,000
- Set for 3₩20,000
- Set for 4₩27,000
Local tips
- Add ramyeon noodles and dumplings to the pan — this style is meant to be built up, not eaten plain.
- Let it simmer a few minutes before digging in; the sauce needs to reduce and cling to the rice cakes.
- Ask for bokkeumbap (fried rice) in the leftover sauce at the end — it's the proper finish.
- Two people can share one pan comfortably. Ordering two is a common over-order.
Details
- Sindang Station (Lines 2, 6), Exit 8
Opening hours
- Sunday
- 09:00–22:50
- Monday
- 09:00–22:50
- Tuesday
- 09:00–22:50
- Wednesday
- 09:00–22:50
- Thursday
- 09:00–22:50
- Friday
- 09:00–22:50
- Saturday
- 09:00–22:50