Uijeongbu Budae Jjigae
의정부부대찌개
About
A long-standing staple in Junggye-dong's academy district serving classic Uijeongbu-style budae jjigae with generous rice and icy dongchimi.
Perched on the second floor of the Junggye Grand Plaza in Nowon’s bustling Eunhaeng Sageori hagwon district, 1997 Uijeongbu Budaejjigae has quietly anchored the neighborhood for nearly three decades. While the surrounding cram schools have come and gone, this unpretentious dining room remains a nostalgic fixture for former students and local regulars craving classic, unfussy army stew. The meal begins with an understated spread of side dishes, distinguished by a bowl of icy, slush-topped dongchimi (radish water kimchi). Its tart, crisp coldness cuts straight through the impending richness of the stew, while seasoned shredded radish provides an earthy crunch. The budaejjigae arrives raw at the table in a shallow pan, loaded with ham, sausage, minced meat patties (minjji), tofu, rice cakes, and an abundant thatch of shredded green onions. Staff take complete control of the burner, pouring in broth, breaking up the ground meat, and pacing the boil until the soup turns deep and fragrant without ever feeling overly heavy. Purists often supplement the pot with extra ham or a mixed sari, but a packet of ramyeon noodles is practically mandatory, cooked directly in the simmering broth until springy and slick. Instead of the typical pre-portioned metal tins, rice is scooped fresh and hot straight from the cooker into wide stainless-steel bowls, ladled out in heaps large enough to fuel the area's hungry students. Ladling the savory broth, softened scallions, and processed meats over the warm grains creates a comforting bite that has barely changed since the late nineties. Uncomplicated, consistent, and deeply familiar, it offers an enduring taste of Seoul’s everyday comfort food culture.
Menu
- Budae Jjigae (Army Stew)₩12,000
- Ramyeon Noodles Add-on₩1,000
- Ham / Sausage Add-on
- Glass Noodle Side₩1,000
- Rice Cake Add-on₩1,000
Local tips
- Staff will pour the broth and manage the cooking at your table.
- Add ramyeon or extra ham noodles right at the start so the broth stays flavorful.
- Closed on Tuesdays (shifts to Wednesday if Tuesday is a public holiday).
Details
Opening hours
- Sunday
- 10:30–21:30
- Monday
- 10:30–21:30
- Tuesday
- —
- Wednesday
- 10:30–21:30
- Thursday
- 10:30–21:30
- Friday
- 10:30–21:30
- Saturday
- 10:30–21:30