★★★★☆Chanwook Lee3 months ago
My friend, who had silently followed my plans throughout the trip, had one condition: bone stew after returning home. It seemed to have brought back memories of bone stew we had enjoyed three years ago, back from our trip to Hong Kong.
That's how I found myself again at the venerable gamjatang restaurant on Gamjatang Street in Eungam-dong. Even though it was a short trip of less than a week, a spicy Korean meal on the tiring journey back home was truly cathartic.
Because it was winter, I also wanted gamjatang, so I purposely called over a friend who lived nearby to join me. The three of us ordered a medium-sized bowl of bone stew and a single portion of gamjatang, available only at lunchtime.
While gamjatang broth is served even if you order just the bone stew, the broth with the bones in it was distinctly different. The gamjatang broth was quite thick and rich, thanks to the perilla and perilla leaves, which gave it a distinctly spicy kick.
Furthermore, the broth quickly boiled down, increasing in saltiness. Eating it with the tender meat removed from the bones, it was a definite alcoholic accompaniment. Personally, I prefer a clear, refreshing broth like western potato soup.
The long-awaited marinated bone stew, also known as bone stew, was made by boiling the spine, marinating it, and grilling it, giving it a subtle charcoal-grilled aroma, reminiscent of barbecue. I ordered a medium-sized portion, and there were about seven pieces of spine.
The seasoning was a spicy, sweet, and tangy chili pepper paste base, with a hint of pork rib sauce. The addition of rice cakes evoked a Jikoba-like flavor, subtly revealing a "bad boy" charm.
The greatest appeal of all was the perfectly seasoned flavor of the grilled spine, creating a rich, sticky coating that was incredibly filling. I donned plastic gloves, diligently scooped out the meat, and ate it generously.
No matter how much I dislike rice snacks, Koreans inevitably crave rice. The menu offered fried rice, but I ordered two bowls of plain rice and, with the included seaweed flakes, fried them myself.
Actually, it would be more accurate to say "mixed" rather than "stir-fried." I took a bite of the bone meat I'd deliberately left behind, and the spiciness hit me even more intuitively. My hands were constantly reaching for my spoon and soju glass.
The gamjatang (potato stew) broth was refilled and ramen noodles were added, making it a solid ally to the bone stew and fried rice. The broth quickly dwindled, resembling stir-fried noodles, but the savory flavor was concentrated.
I could have just started with the bone stew and moved on to the gamjatang, but I ate a hearty meal with the accompanying drinks. I'd been suffering from a cold for a few days before returning home, and it was the perfect remedy, marking the true end to my trip.
PS. If you're a foodie, I recommend the gamjatang for lunch.
★★★★★경내 gyoungnae2 years ago
I visited on a weeknight.
I ordered the Gamjatang So and the Yangnyeom Bone-Grilled So with three men.
The Gamjatang So was average, but the Yangnyeom Bone-Grilled So was incredibly delicious!!
It tasted like chicken feet...it was amazing.
I'll definitely visit again next time I'm in Seoul.
