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Paju’s Culinary Expedition: Unearthing Hidden Gems in the Scorching Heat

Paju, South Korea, a city often recognized for its serene English Village, bustling premium outlets, and unique proximity to the DMZ, recently played host to an extraordinary culinary adventure. The renowned food discovery show, “Ttokganjip,” embarked on a mission to uncover Paju’s true gastronomic identity, all while battling a relentless heatwave that saw temperatures soaring above 40 degrees Celsius.

Driven by countless requests from their dedicated viewers, the “Ttokganjip” team ventured deep into Paju, ready to prove that this city is far more than just a historical landmark. It’s a vibrant hub of unique and utterly unforgettable flavors, home to local eateries that redefine classic Korean dishes.

Unveiling Paju’s Unique Flavors

The journey through Paju was a testament to the local’s resilience and culinary ingenuity. From a groundbreaking twist on a beloved noodle dish to surprisingly refreshing spicy chicken feet, Paju delivered unexpected delights at every turn. The enthusiasm of the locals, particularly in the Geumchon area, guided the team to establishments that truly embody the spirit of “찐맛집” (real local gems).

Sin Gan Jjamppong (신 간짬뽕): A Brothless Revolution

Location: Geumchon, Paju (near Geumchon Rotary)

The first stop, highly recommended by locals, was Sin Gan Jjamppong. Forget everything you know about traditional jjamppong with its rich, soupy broth. This establishment specializes in “Ganjjamppong,” a unique stir-fried, brothless version of the spicy seafood noodle. Upon tasting, the “Ttokganjip” hosts immediately declared it the “nationwide #1” and emphatically stated it was “the best jjamppong eaten in 2025!”

The dish boasts an incredibly concentrated flavor profile, where the essence of seafood and vegetables, usually diluted in broth, is intensified and coated onto the chewy noodles. It’s spicy, savory, and incredibly addictive, especially when mixed with rice. Its rich, bold taste makes it a truly revolutionary take on jjamppong.

General Rating: Unanimously declared “the best,” a must-try for its innovative and intensely flavorful experience.

Naeng Dakbal (냉닭발): The Chillingly Spicy Addiction

Location: Paju (exact sub-location not explicitly mentioned, but highly recommended by a knowledgeable local from Geumchon).

Next on the list was a truly surprising dish for a scorching summer day: Naeng Dakbal, or Cold Spicy Chicken Feet. This isn’t your typical hot and soupy chicken feet; it’s served cold, marinated in a potent, addictive sauce. The chicken feet themselves are large, plump, and surprisingly tender yet delightfully chewy, defying any expectations of being hard or rubbery. What makes this experience truly unique is the accompanying “pudding” steamed egg and refreshing cold radish soup (muguk), which offer a much-needed respite from the intense spice.

Despite the initial shock of a cold, spicy dish, the “Ttokganjip” team quickly fell in love, proclaiming it “the best chicken feet eaten in 2025.” It’s a dish that initially tastes sweet before a delayed, powerful heat kicks in, making it a thrilling challenge for spice lovers.

General Rating: Highly recommended for thrill-seekers and spice enthusiasts; an unforgettable and unique culinary adventure.

Simhaksan Dotori Guksu (심학산 도토리 국수): A Nutty Noodle Revelation

Location: Simhaksan area, Paju

Following a local’s passionate recommendation, the team headed to Simhaksan for Dotori Guksu (Acorn Noodles). This dish shattered preconceived notions of acorn jelly (dotori-muk), presenting springy, chewy noodles made directly from acorn flour. Served like a bibim-guksu (mixed noodles) with a vibrant, savory, sweet, and tangy sauce, it offers a refreshing and wholesome experience.

The noodles’ texture is incredibly unique—chewy, resilient, and almost like freshly made rice cakes. What truly elevates this dish is the distinct, earthy aroma and nutty flavor of the acorn, which adds a layer of depth far beyond a typical bibim-guksu. It was lauded as “the best noodles eaten in 2025,” praised for its perfect balance of textures and flavors.

General Rating: Exceptionally unique and delicious; a highly recommended healthy yet flavorful option.

Simhaksan Dakgalbi (심학산 닭갈비): Mild Comfort Food with Great Value

Location: Simhaksan area, Paju

In a friendly local rivalry, another Simhaksan spot was suggested: Simhaksan Dakgalbi. This restaurant offers a distinctive approach to dakgalbi, where the chicken is first boiled or steamed, resulting in incredibly tender meat, before being stir-fried. The result is a milder, more subtly flavored dakgalbi compared to the commonly robust and spicy versions.

Generous portions of large, succulent chicken pieces are served, along with complimentary self-serve kimchi pancakes and unlimited ramen noodles, providing exceptional value. While it might not have the explosive flavors of the other Paju discoveries, its gentle taste and hearty portions make it a comforting and satisfying meal.

General Rating: Recommended for those seeking a tender, mild dakgalbi with excellent value for money.

A Culinary Journey Like No Other

Paju truly exceeded expectations, offering a diverse palette of unique and intensely flavorful dishes. Each restaurant visited by “Ttokganjip” provided an experience that left a lasting impression, proving that local recommendations, even in the most extreme weather, lead to the most authentic culinary treasures. From the revolutionary brothless jjamppong to the surprisingly addictive cold chicken feet, Paju is indeed a hidden gem for food enthusiasts.