고택

About

Traditional Korean house-style dining. Charcoal-grilled meats.

Gotaek opens at 5pm and runs until five in the morning, which tells you something about who eats here. The converted hanok sits on a side street off Yongridangil, outdoor tables scattered across the front courtyard like a camping ground — string lights overhead, wooden furniture, gravel underfoot. A few years ago the entrance had no gate at all; now there's a vinyl screen for winter, but the camping-lodge vibe remains. After dark, when the warm lights come up, the half-outdoor section fills first. The house specialty is maewoon deungalbi jjim, spicy braised pork ribs that arrive in a wide brass pot. The broth is genuinely hot — not ticklish, hot — closer to buldak level than polite restaurant spice. Soft ribs fall off the bone, swimming with glass noodles, garae-tteok, mushrooms. Regulars order a bowl of rice to mix into the red-slicked broth; the calmer option is yukjeon (pan-fried beef patties) on the side to cut the heat. The bap-cham and sae-cham sets pair a main (the ribs, or bossam, or another stew) with a patty and noodles for ₩55,000. Before anything else hits the table, a complimentary ice-cream sandwich on a rice cracker shows up — eat it immediately or it melts into mush. Reserve on Catch Table or call a day ahead; weekends book out and walk-ins often wait. Card and cash both accepted. The kiosk at each table handles orders, no English menu, but photos are clear. If spice isn't your thing, ask when you order — everything skews warm here.