| Gogung |
 Gogung is renowned for its Jeonju bibimbap (rice mixed with vegetables and beef). The food was thus named because the city of Jeonju is famous for its tasty and nutritious bibimbap. Gogung opened in Jeonju in 1971, bringing another restaurant to Myeongdong in 1999. The Myeongdong chain provides genuine taste of Jeonju bibimbap, for it uses main ingredients, such as bean sprouts and red pepper paste, delivered directly from Jeonju. A bowl of Jeonju bibimbap contains various ingredients, including minced beef; slices of radish, pumpkin, and cucumber; steamed spinach, bellflower roots, bracken, and radish; jujubes, pine nuts, walnuts, gingko nuts, and chestnuts. What is more, you can enjoy seven side dishes such as kimchi pancakes and pickled squid. Foreign customers love the restaurant’s interior, which is decorated with the traditional, hand-made paper for which Jeonju is famous, and the personnel wear Korean traditional clothing. |
TIP
To mix the bibimbap, use chopsticks rather than a spoon as it helps maintain the shape and texture of all the fresh ingredients. |
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| Restaurant Information |
- -Open: 11:00 am~ 10:00 pm daily
- -Closed: Chinese New Year’s holidays, Chuseok holidays
- -Telephone: 02-776-3211
- -Menu: Jeonju bibimbap 11,000 won, Dolsot bibimbap (bibimbap in a stone pot) 8,800 won, Nakji bibimbap (bibimbap with tiny octopus) 8,800 won, Gogung japchae (medley of Chinese noodles, vegetables, and sliced beef) 14,000 won
- -How to Get There: From Exit 10 of Myeongdong Station (Subway Line No. 4), walk to the right of Hotel Sejong until you reach a T-intersection. Turn left and walk about 60 meters.
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Opened in 1960, Yeongyang Center is the oldest restaurant in Myeongdong, and has maintained the same simple menu for more than 40 years: tongdak (roasted chicken) and samgyetang (ginseng chicken soup). Because Yeongyang Center’s tongdak is roasted on an electric rotisserie, the skin is crispy and not at all greasy. In fact you can watch the chickens roasting at the restaurant’s entrance. Samgyetang is the most popular fare, not only during the sultry months of July and August, but also during the frosty winter. Whichever type of chicken you choose, the meat is always tender because the restaurant uses only Korean-bred chickens only about one month old. 
Opened in 1983, this restaurant serves delicious tonkatsu (Japanese pork cutlet). The secret is in aging thick slices of seasoned pork fillet (150kg total) for three to four days making the meat more tender. The slices are then coated with egg batter and breadcrumbs, and fried in hot oil (160°C) for about seven minutes. Voila! A tasty tonkatsu, crispy on the outside and tender on the inside. Also mouthwatering are the miso soup and fresh vegetables served with it. The first floor layout is a bar and the second and third floors are like spacious halls. During lunch, crowds of loyal customers mean a waiting line. The restaurant is a favorite for all ages, from youngsters to elderly regulars. 
Opened in 1969, this restaurant serves one of the tastiest bowls of guksu (chopped-noodle soup) in Korea. Both the tender noodles and rich broth are prepared right in the restaurant. The chopped noodles are made of dough that “rests” for three hours before being cooked, and chicken bones are boiled for at least six hours in water to make the rich broth. A bowl of kalguksu is served with four pork-and-scallion mandu (dumplings) and topped with minced chicken. This restaurant’s kimchi, served as a side dish, is so delicious that customers come to the restaurant just for a taste of it. Popular with foreigners as well as Koreans, Myeongdong Gyoja is known for its excellent service: personnel never forget to refill the kimchi and soup bowls on each table. There are two Myeongdong Gyoja restaurants (Main Branch and Branch No. 1) in Myeongdong, and whichever you choose, you won’t be disappointed. 
Opened in 1969, this restaurant has been serving sogogi-gukpap (boiled rice served with beef soup) for 36 years. The restaurant’s name, ttaro-jip, literally means “separate house,” for unlike other restaurants that serve boiled rice already in the bowl of beef soup, this restaurant serves the boiled rice and beef soup in separate bowls. As time has passed and Korea’s fortunes have risen, the price of gukpap has also gone up: from W100 when the restaurant opened, to the current W6,000. The main fare is of course sogogi-gukpap, a Korean favorite. And no wonder the soup is so rich and hearty: the beef bones are boiled in water for over 48 hours. Red pepper seasoning makes the food both pungent and sweet, and bean sprouts, beef brisket and seonji (boiled beef-blood lumps) are added. The recommended side dish for gukpap is modeumjeon (Korean pancake) which contains various ingredients, including egg, fish, pumpkin, pepper, and fried meatballs. A refill of gukpap is free. 
Opened in 1981, this diminutive restaurant has been attracting customers with its mouthwatering ramyeon noodles for more than 20 years. The restaurant’s unique ramyeon recipe includes an ultra-spicy broth with lots of red pepper seasoning, chewy noodles, egg, and bean sprouts. Even Koreans, who are used to eating spicy kimchi, sometimes shed tears while eating this fare. Besides the food, the ambience is lots of fun, with interesting messages written by customers attached to the ceiling and the walls. The restaurant has created its own jargon that is recognized only by regular customers: ramyeon is called ppal-gye-tteok (spicy red soup with egg and rice cake), and yellow pickled radish is pineapple, to name a few of the coined terms. The menu board lists the price of ramyeon as W30,000 confusing first-time visitors. But don’t panic: an extra zero (0) was just added for fun! 
The name of this restaurant means “grandma’s noodle soup.” Opened in 1958, the restaurant serves guksu made from a traditional recipe handed down to grandma’s daughters. While the restaurant looks like an ordinary snack bar, it attracts crowds of customers because of the wonderful flavor of its guksu. The secret lies in a mouthwatering, delicately spiced seafood broth, as well as tender, hand-made noodles and mildly flavored tofu. A bowl of guksu is the perfect snack, and the service is also great. 
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