Jingogae

As soon as you set foot inside, you can feel this restaurant’s 50 years of history with its interior design that looks like something out of the last century. This restaurant’s spicy offering is gobchang jeongol, a tripe stew. Mushrooms, tofu, lotus roots, dumplings, pumpkin, beef tripe and rumen (the first part of a cow’s stomach) are served in a large pot. The tripe and rumen are separately boiled and marinated in a secret concoction of spices, which is very important in seasoning the stew as they do not salt the meat. They add beef broth and then boil the ingredients all together. This zesty, savory stew is great as a stand-alone meal and as a hangover cure (or the opposite and enjoyed with some adult beverages). It tastes even better during Seoul’s summer monsoon season. Their Pyongan Province-style beef stew, eobok jaengban (buckwheat noodles in broth with beef and vegetables on top, served in a brass pot) steamed galbi and gejang (crabs marinated in soy sauce) are also popular.