Yonggeumok

About

Operating since 1932 in Seochon, this historic restaurant specializes in both beef-broth Seoul-style chutang and rich Namdo-style mudfish soup in a hanok setting.

Opened in 1932, Yonggeumok has anchored Seoul’s dining history for over nine decades, carrying the torch for traditional *chueotang* (mudfish soup). Tucked away in Tongin-dong along Jahamun-ro near Gyeongbokgung Station, this certified Centennial Shop welcomes guests through a tiled hanok entrance hung with artwork from notable painters like Park Jae-dong and Park Ki-jeong, evoking the storied, leisurely charm of old Seochon. While the menu offers the familiar, earthy Namdo-style mudfish soup simmered with ground fish and greens, the signature draw is the rare Seoul-style *chutang*. Departing from thick southern broths, the Seoul rendition starts with a beef bone broth base that produces a vibrant, spicy, and clean soup closer in appearance and flavor to a chili-paste vegetable stew or *yukgaejang*. Boiling earthenware bowls arrive laden with whole or ground mudfish alongside distinct additions: soft tofu, fried tofu pockets (*yubu*), and mushrooms. Diners toss in handfuls of fresh chives to wilt in the bubbling broth, spooning up the ingredients with shiny white rice, crunchy seasoned bean sprouts, and well-fermented kkakdugi. The combination yields an unexpected lightness, spotlighting varied textures rather than purely muddy, heavy earthiness. Before the soup lands on the table, regulars typically begin their meal with crispy *minari-jeon* (water dropwort pancake). Laden with aromatic greens and fried until brittle at the edges, it serves as a fresh counterpoint to the bubbling stew and pairs naturally with a cold glass of somaek. For those sharing dishes across the table, the kitchen also turns out crispy whole-fried mudfish (*chueo-twigim*), assorted pancakes, and spicy braised pollack. With its heritage running through generations of the founding family, Yonggeumok offers a unique portal into early 20th-century Seoul dining, serving a singular broth that challenges common preconceptions of mudfish soup.