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Seoul’s Hidden Gems: A Guide to the Best Clear Broth Kookbap

Seoul is a city renowned for its vibrant culinary scene, and among its many delicious offerings, kookbap (국밥), or Korean rice soup, stands out as a comforting and flavorful staple. While many are familiar with the rich, spicy versions, a new trend is emerging: clear broth kookbap. This post dives into three exceptional restaurants serving this lighter, cleaner take on a classic, offering a refreshing alternative to the traditional heavy stews.

Stop 1: 영남순대국 (Yeongnam Sundaeguk) in Sindang

Our first stop is 영남순대국 (Yeongnam Sundaeguk), located just a 3-minute walk from Sindang Station (Exit 4). This establishment exudes a rustic, old-school charm reminiscent of a bygone era. Don’t let the unassuming ambiance fool you; this place is a local favorite, often packed with regulars even during lunchtime. It’s the kind of place where the presence of older patrons is a surefire sign of authentic, delicious food.

The menu is surprisingly concise, focusing solely on sundaeguk (순대국), a type of kookbap featuring Korean blood sausage and various pork cuts. They offer a special (특) portion, which boasts a generous ratio of meat to broth – almost half and half! The ttukbaegi (뚝배기), or earthenware pot, is impressively large, practically the size of a helmet.

What sets Yeongnam Sundaeguk apart is its clear, pristine broth. Unlike many sundae guk restaurants in Seoul that load up on dadaegi (다대기, spicy seasoning paste) and perilla seed powder, Yeongnam Sundaeguk offers a pure, unadulterated flavor that resembles Naju gomtang (나주곰탕), a clear beef bone soup from the Naju region. While dadaegi and green chili peppers are available as condiments, the true magic lies in savoring the soup’s natural, clean taste. This dedication to simplicity has captivated many sundae guk enthusiasts, making Yeongnam Sundaeguk a consistently crowded spot.

Limited Soju Policy

Due to the popularity of the restaurant, and the early patronage, the consumption of soju is limited to only one bottle per customer.

Stop 2: The Hidden Gem Near Sindang Station (Name Unknown)

Our second destination is another gem located near Sindang Station, deliberately hidden away in a seemingly dilapidated building. With a nondescript sign, it’s as if this place is actively trying to avoid detection, making it virtually impossible to find on social media. This is truly a spot known only to locals – or those in the know. Despite its hidden location, the constant stream of delivery drivers hints at its popularity. Interestingly, this restaurant started as a delivery-only service, but customer demand led to the opening of a physical store.

Despite not offering review incentives on delivery apps, this restaurant has amassed a remarkable 1800+ reviews. This place is a must-try. The milky white, clear broth is both clean and intensely flavorful, a unique and captivating combination. Even the regular portion comes with a generous amount of meat. The jeyuk (제육), or boiled pork slices, boast a perfect balance of lean meat and fat, while the homemade kkakdugi (깍두기), or radish kimchi, is incredibly refreshing and flavorful, with a sweet and savory marinade that begs to be scooped up with a spoon.

While the price of a bowl of kookbap might not be the cheapest in Seoul, especially when compared to ultra-budget options, the focus here is on quality and taste rather than extreme affordability. This place offers a truly exceptional culinary experience that justifies the price.

Stop 3: 진심 (Jinsim) Near Chungmuro Station

Our final stop takes us to 진심 (Jinsim), located a 4-minute walk from Chungmuro Station (Exit 7). This restaurant represents the epitome of trendy 돼지국밥 (dwaeji gukbap, pork rice soup) establishments. The interior is impeccably clean, almost sterile, resembling a semiconductor factory in its pristine condition. The walls are adorned with stylish decor, creating a modern and sophisticated atmosphere.

A bowl of their 돼지국밥 (dwaeji gukbap) costs 9,000 won. The broth, as clear as mountain spring water, offers a light yet profound flavor profile. The taste is both subtle and complex. The quality and price is unmatched and a great value. The pork, tender and succulent, practically melts in your mouth. They use a special breed of Jeju black pork called Nanchuk Matt Don, adding a touch of luxury to the humble kookbap. The generous portion of meat, reminiscent of Japanese ramen chashu, is sliced thick and easy to pick up.

The broth’s temperature is perfectly suited for immediate enjoyment, making it easy to devour the entire bowl in minutes. To complement the soup, we also ordered a 5,000 won side dish – braised pork belly in soy sauce. The pork, cooked to a melt-in-your-mouth tenderness, resembled dongpo rou (东坡肉, a famous Hangzhou dish). The sweet soy sauce glaze, paired with a touch of wasabi, elevated this side dish to a level of culinary excellence rarely found in kookbap restaurants. Every dish at Jinsim reflects a genuine commitment to quality and flavor.

Conclusion

These three restaurants offer a glimpse into the emerging trend of clear broth kookbap in Seoul. Each establishment boasts its unique charm and flavor profile, but all share a commitment to quality ingredients and exceptional taste. If you have the opportunity, be sure to try these delicious and trendy kookbap spots for yourself!

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