レストラン · 江南区

ドゴク韓国牛頭スープ

Name: Dogokanusomeorigukbap
Address: 서울 강남구 도곡로 172, Gangnam-Gu, ソウル, KR
Telephone: 02-2057-0252
Price range: ₩₩
Rating: 4.3

도곡한우소머리국밥

4.3·₩₩·Seocho Station · 2.5km·韓国料理

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料理について

韓国料理

Korean cuisine (hansik) is built around balance — fermented sides (banchan), a steaming bowl of rice, and a main dish that changes with the season. Meals are served all at once rather than in courses, and sharing dishes at the table is the norm. The depth of flavor comes from slow-fermented pastes like doenjang (soybean) and gochujang (chili), which form the backbone of soups, stews, and marinades across the country.

この地区について

江南区

Gangnam-gu is Seoul's upscale business and entertainment district south of the Han River. Home to K-pop entertainment companies, COEX Mall, and the Apgujeong-Rodeo shopping strip, it attracts young professionals, tourists, and K-drama fans. Restaurants here tend toward the polished and premium, with a density of international cuisine, high-end Korean dining, and trendy cafés.

営業時間영업시간

営業時間は未登録 — お電話でご確認ください: 02-2057-0252

Ratings & Buzz평점 & 블로그 반응

Google Rating

4.3

Jaehyuk Lee8 months ago

Always good to have ox soups. Tasty kimchi

ch. “Connoisseur” Paik1 year ago

Dogok Hanwoo Somyeon Gukbap (4.4/5.0) - When you crave a soup as clean and honest as a cow's expression. One-liner: A noodle restaurant in a niche Gangnam neighborhood that has risen to fame with its clean and refreshing flavor. "5,000 Won Somyeon" This hidden noodle restaurant, hard to find in Gangnam, boasts both great value and great taste. Tucked away on Dogok-ro, between a few food trucks and an LPG filling station, it's been in business for over a decade. When it first opened in 2013, its name was "Dogok Yangseonji Bean Sprout Somyeon Gukbap 5,000 Won." Even considering the cost of living at the time, the price was incredibly affordable. The soup's flavor and generous portions, however, sparked word-of-mouth. Now, the restaurant's name and sign have been completely changed, with "Hanwoo Somyeon Gukbap" (Korean Beef Somyeon Gukbap) serving as its signature dish. What captures my memory of that time is a single photo of "Yangseonji Gukbap" (the last photo) from 2015, and the unwavering taste that remains unchanged to this day. The constant stream of diners attests to this. I glance at the large menu on the wall and hesitate for a moment. Facing delicious options like "Hanwoo Seolleongtang," "So-naejangtang," "Yangseonji Gukbap," and "Doganitang," I hesitate for a moment before finally ordering "Hanwoo Somyeon Gukbap (Special)." The 2,000 won "Extra Blood Stew" option is a welcome addition, but I decide to focus solely on the meat and broth today. I scoop kimchi and cubed radish kimchi onto an empty plate and savor them. The kimchi is perfectly cooked, making it easy to eat, while the cubed radish is a bit soft, accentuating its sweetness. I also make my own "special sauce" by adding a spoonful of sliced chili pepper and half a spoonful of spicy seasoning to the "basic sauce" of soy sauce and mustard. I leave the hot rice to cool with the lid off. The 'jo' rice, studded with yellow grains, remains the same even after more than a decade. "Gukbap that resembles an ox's expression" The hungry diner is thrilled by the sight of the simmering earthenware pot. As the heat subsides, he scoops up the ingredients with his spoon. It's generously filled with various cuts of meat—tongue, lip, cheek, and crown—though not definitively. Somyeoni Gukbap truly embodies the wisdom of traditional culinary culture, utilizing every part of the Korean beef without neglect. I take a sip of the broth. It's already seasoned, so no need for more salt. While it lacks depth, it's a clean and carefully crafted flavor that sets it apart from other gukbap restaurants that strive for savory flavors. The broth, simple and profound, resembling an ox's expression, evokes the restaurant's sincerity. I scoop up a chopstickful of meat and dip it in the sauce. The chewy texture of the collagen and lean meat fills my teeth. While continuing to eat the head meat, I dip the rice in the soup, top it with kimchi, and eat it in one bite. After enjoying two or three spoonfuls, I boldly roll up the remaining rice. I take my time stirring to ensure the rice grains are completely loosened and absorb the soup. After adding the rice, which has cooled down, the pot is now just about reachable. I begin to enjoy the soup, slurping down the entire pot, my lips coated with a thick layer of soup. Soon, the soup runs dry. I politely ask the owner for more soup, and he graciously refills me with half a potful. I pour it all in, then add a spoonful of spicy seasoning, creating a reddish-brown broth. While the spiciness and sweetness of the seasoning add to the fun of variation, the authenticity of the pure soup is still superior. I promise to try the spicy original "Yangseonji Gukbap" on my next visit. Even after more than a decade, Dogok Hanwoo Somyeon Gukbap remains beloved for its simple, hearty broth. - Date: May 2025 - Menu: Hanwoo Somyeon Gukbap (Special) ₩14,000 - Seating: Table seating / 15 or more seats