Somunnan Pojangmacha
소문난포장마차
About
Blue-tent pojangmacha for spicy odolppye and chili-oil soft tofu stew, with close-packed tables and outdoor seats.
A blue tent roof and red plastic chairs set the tone at Somunnan Pojangmacha: this is an old-school street-stall drinking spot, not a polished restaurant. Tables sit close enough that you hear the next group’s conversation, and on a mild evening the outdoor seats are much of the appeal. The father cooks while his son runs the floor; visitors describe the service as friendly. Start with odolppye (오돌뼈, spicy cartilage; ₩10,000), the dish blogs repeatedly point to as a house favourite. It is a chewy, savoury drinking snack rather than a quiet dinner plate. The sundubu (순두부, soft tofu stew; ₩9,000) is another reported favourite: a heavier, spicy broth with chili oil and minced meat, more forceful than a mild tofu soup. For a table to share, the catalog also lists clams soup (조개탕; ₩11,000), stir-fried squid (오징어볶음; ₩11,000) and rolled omelette (계란말이; ₩9,000). The overall style leans salty and savoury, with some broth dishes turning sweet from onion. It opens daily at 16:00 and runs until 02:00. Weekend evenings and other peak times can mean a long wait; the reported system is to wait indoors, then move outside when a seat opens, with outdoor seating first come, first served. Arrive early if you have your heart set on the tent-side tables. There is no dedicated parking, so take public transport. This works well as a second stop or a late finish, when a few shared plates make more sense than treating it as a formal meal. Go for the close-packed, noisy pocha atmosphere and an easy round of drinks with friends, not for space or hushed conversation. Some visitors find the portions small, and reports mention that the alley setting can feel less than clean; the cramped room is part of the bargain, but not everyone will enjoy it.
Menu
- 생고기김치찌개₩11,000
- 고등어구이₩11,000
- 계란말이₩9,000
- 닭볶음탕₩20,000
- 조개탕₩11,000
- 동태찌개₩11,000
- 조기매운탕₩11,000
- 꽁치김치찌개₩11,000
- 스팸김치찌개₩11,000
- 술국₩9,000
- 순두부₩9,000
- 어묵탕₩7,000
- 번데기₩7,000
- 오징어데침₩10,000
- 꼬막₩10,000
- 편육₩10,000
- 머리고기₩10,000
- 꼼장어₩11,000
- 껍데기₩10,000
- 똥집₩10,000
- 오돌뼈₩10,000
- 매운닭발₩10,000
- 부추전₩9,000
- 김치전₩9,000
- 해물파전₩10,000
- 조기구이₩10,000
- 스팸&후라이₩10,000
- 도토리묵무침₩9,000
- 골뱅이무침₩15,000
- 두부김치₩11,000
Local tips
- Arrive early on weekend evenings to improve your chances of getting an outdoor seat.
- Wait indoors during peak times, then take an outdoor table when one opens.
- Share several small plates rather than expecting a spacious, formal dinner.
- Take public transport; there is no dedicated parking.
Details
- 신대방삼거리역
Opening hours
- Sunday
- 16:00–02:00
- Monday
- 16:00–02:00
- Tuesday
- 16:00–02:00
- Wednesday
- 16:00–02:00
- Thursday
- 16:00–02:00
- Friday
- 16:00–02:00
- Saturday
- 16:00–02:00