의정부부대찌개
About
Garlicky budae-jjigae with ham, sausage, tofu and beef, cooked under the owner’s watchful eye in Seogyo-dong.
Uijeongbu Budae-jjigae in Mapo carries the most important name in army-stew geography: Uijeongbu, the garrison city north of Seoul where budae-jjigae was born and where its orthodox style — broth-forward, restrained, letting the kimchi and meats speak rather than drowning them in ramyeon-powder heat — was codified. A Seoul shop flying the Uijeongbu flag is promising that lineage: the stew as the original mess-hall alchemy of spam, sausage, kimchi, and beans, simmered at the table until it becomes more than its parts. Budae-jjigae remains Korea's great shared-pot equalizer, and the Uijeongbu-style houses are its keepers of doctrine. Order for the table, add the ramyeon at peak boil, and taste the difference a birthplace name is obliged to defend.
Menu
- Budae Jjigae (2 Min.)₩13,000
Local tips
- Arrive early for weekday lunch to avoid the late lunch queue.
- Order for at least two; budae-jjigae is ₩13,000 per person.
- Ask whether ramen noodles are included before adding anything to the pot.
- Leave the lid closed and let the owner check and adjust the stew.
- Avoid Saturday and Sunday, when the restaurant is closed.
Details
- 망원역
Opening hours
- Sunday
- Closed
- Monday
- 11:00–15:00, 17:00–21:30
- Tuesday
- 11:00–15:00, 17:00–21:30
- Wednesday
- 11:00–15:00, 17:00–21:30
- Thursday
- 11:00–15:00, 17:00–21:30
- Friday
- 11:00–15:00, 17:00–21:30
- Saturday
- Closed