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Exploring Korea’s 9,900 Won Black Goat Stew Craze: What to Expect

Hello, this is Masangmu. Lately, walking down the streets of Korea, you’ll notice a new culinary trend alongside the growing number of 9,900 won Korean beef restaurants: the ubiquitous 9,900 won Black Goat Stew (Heukyeomso Tang) eateries. It seems the prohibition on dog meat consumption has led many to flock to black goat as a hearty alternative.

Even though the traditional ‘Boknal’ (hottest days of summer when nourishing stews are popular) has passed, these restaurants remain incredibly popular. I visited one recently, and even before noon, a queue had already formed outside. This trend is undeniable, so let’s dive into what these budget-friendly black goat stew spots offer.

The Surprising Rise of Heukyeomso Tang

The sudden surge in 9,900 won Black Goat Stew restaurants is remarkable. While I’ve heard younger generations are also enjoying black goat, my observation tells a different story: almost 99% of the patrons are seniors, our fathers and mothers. For younger folks, the price of dishes like su-yuk (boiled goat slices) can be quite steep – a two-person portion can easily hit 70,000 won, which is certainly a burdensome price for anyone, myself included. It seems many older patrons enjoy these stews as an accompaniment to soju; I even witnessed some seniors enjoying five bottles before noon!

Deciphering the Flavor: Broth, Meat, and Seasoning

When it comes to the core taste, Black Goat Stew often shares a fundamental seasoning profile with Gamjatang (spicy pork bone stew). Expect a base of perilla powder, fermented soybean paste (doenjang), red chili paste (gochujang), and chili powder. While recipes vary slightly by establishment, the common thread is a rich, heavy broth.

The Black Goat Meat: Origin and Texture

Many might assume “black goat” means domestic Korean goat, especially when seeing the 9,900 won price tag. However, it’s quite challenging for restaurants offering such a low price point to use domestic Korean black goat, which is considerably more expensive. Consequently, a vast amount of Australian black goat is now imported into Korea, filling this market niche. While some domestic black goat restaurants exist, often dealing directly with farms to keep prices competitive, most 9,900 won spots will use imported meat.

During my visit, I sampled the su-yuk. My initial impression of the meat itself was that it tasted quite similar to lamb, even sharing a distinct lamb-like aroma. To enhance the flavor, I added some chili paste, perilla powder, and perilla oil. Unfortunately, the texture was a bit disappointing; the meat felt somewhat dry and stiff. Good su-yuk should be tender, absorbing the seasoning well and melting in your mouth. The tough cut of the meat suggested it was not as tender as it could be.

I also noticed a lack of skin and fatty parts, which typically contribute significantly to the rich, savory flavor of goat meat. It’s possible these parts were removed during the import process, perhaps to mitigate strong gamey smells, though it does detract from the overall experience.

The Broth: A Gamjatang-Like Experience

The broth itself, while heavy in its basic seasoning, struck me as a bit on the thinner side. It tasted somewhat like a watered-down Gamjatang, and the goat meat hadn’t fully infused its flavor into the soup. This suggests that for these budget stews, the focus might be more on the comforting, familiar spice profile rather than a deep, rich goat essence. While the 9,900 won option provides a decent amount of meat, it’s worth noting that the ‘special’ (특) version typically contains more.

Masangmu’s Verdict and Tips for Your Visit

My personal experience at this particular 9,900 won establishment was mixed. The soup was acceptable, offering a basic yet comforting flavor, but the su-yuk felt a bit lacking in texture and tenderness. It’s a fundamental flavor, bolstered by the common chili and perilla seasoning. For those accustomed to well-prepared goat or lamb, which can have natural odors, a good restaurant knows how to cook the meat to minimize gamey smells and maximize tenderness – a skill I felt was somewhat missing here.

If you’re curious about the 9,900 won Black Goat Stew trend, I encourage you to try it. Just remember that many of these budget-friendly spots, including franchises, use imported meat and may have varying levels of cooking expertise. Don’t go in expecting premium domestic goat meat or an overly complex, deeply infused broth. Instead, view it as an affordable, hearty meal that aligns with the comforting flavors of traditional Korean stews like Gamjatang or even the now-restricted Boshintang.

Enjoy your culinary exploration!