Chef Shin Hee-beom, who made his last move after four business closures,
I studied how to get rid of the fishy smell of freshwater fish and created the current broth.
Even though freshwater fish is ground up with its bones, the earthy smell is reduced to close to zero.
The owner’s special skill is his broth mixing technique. He is the best expert in fish porridge in the country.
Peak turnover.
Although it is the restaurant with the longest line in Simhaksan, the table turnover is crazy fast.
There are restaurants that become chaotic when customers flood in.
Here, the owner’s son’s ability to command the kitchen and hall is outstanding.
Acorn powder is not sticky, so it is difficult to make into noodles or pancakes.
Founder Jeong-ok Yoon discovered the golden ratio between flour and starch.
It made it chewy. For hikers of Mt. Simhaksan, green onion pancake is the rule for makgeolgi.
Grandma Ahn dominates the taste buds of Simhaksan with her acorn pancakes and noodles.
The special feature is that it uses Paju Jangdan beans.
A tenacious career that insists on only domestically produced (Paju-produced) beans.
Delicious taste without unpleasant odor
I have been holding on to the summit of Simhaksan Mountain for over 10 years.
Even though it is a franchise, it has maintained the original taste without ups and downs for 10 years.
It maintains the most consistent taste in Simhaksan Mountain.
Buckwheat noodles are sensitive to temperature and humidity, but thanks to the owner’s diligence for 10 years,
It maintains a certain elasticity of the noodles.
We have clearly lowered the barley gulbi threshold to appeal to the tastes of the elderly.
Remaking expensive barley gulbi into a cost-effective meal.
It has become a popular spot for family gatherings.
Soak the rice in water and adjust the steaming time in the steamer.
It has a chewy texture without being hard, so it is constantly visited by adults.
Among Simhaksan restaurants, they were the first to start eating rice mixed with green tea water.
Even before Simhaksan became a hot place, I have been selling dakgalbi.
While many restaurants rise and fall, there is no trendy menu.
I survived for over 20 years with only dakgalbi.
Isn’t the taste of dakgalbi there?
This restaurant uses its own aged seasoning and the owner personally goes around the tables to adjust the heat to ensure consistent taste.
The taste remains the same even after expansion into the new building as of 2022.
