Euljiro Jeonjuok

About

Lively Euljiro spot known for its signature braised pork ribs and whole squid stew served in a savory, simmered broth.

Situated right by Euljiro 3-ga Station in Jung-gu, Euljiro Jeonjuok is a longtime local staple that draws regulars back for an enduring specialty: *ojingeo bulgalbi-jjim* (squid and pork rib braise). Having relocated from the nearby tool alley to a brighter, more spacious address on Euljiro, the restaurant pairs seasoned hospitality with a comforting, communal dining format. The caricature on the signboard matches the welcoming owner inside, where staff maneuver easily between boiling pots to trim whole squid and adjust the heat. The signature dish arrives as a layered tabletop braise. Smoky pork ribs sit at the base of the pan, layered with whole squid and an ample nest of glass noodles beneath chopped peppers. Despite the "bul" moniker, the sauce is not an overpowering red pepper paste; it relies on a savory soy-sauce base laced with minced cheongyang chilies, resulting in a dark, broth-rich simmer that balances umami sweetness with an escalating sharpness. Diners let the broth reduce over the flame, allowing the tender, chewy squid and rib meat to absorb the sauce. Heat levels can be tailored upon ordering, though the original version packs a notable kick. Banchan includes a distinct, dense steamed egg (*gyeranjjim*), springy acorn jelly (*dotorimuk*), fresh geotjeori-style kimchi, and crisp chives meant to be folded straight into the simmering pot. At lunch, orders arrive with bowls of black rice, though the saucy stew doubles as an evening fixture alongside soju and secondary plates like seasoned oyster jeotgal or whole squid pollack stew (*tong-ojingeo dongtaetang*). Hearty, satisfying, and deeply tied to its neighborhood roots, Euljiro Jeonjuok turns a simple stew into an essential downtown gathering meal.