This is the only lunch item on the menu, and for good reason. The kimchi is generously portioned and cooked down to tender sweetness. The broth is built from fermented kimchi juice and pork stock. Each table receives their own pot to boil at the table, allowing diners to adjust the heat and intensity throughout the meal. The accompanying fresh ssam (wrapping vegetables) — perilla leaves, lettuce, and raw garlic — are crisp and high-quality.
Tips from diners
Take your time eating — the stew improves as the broth concentrates on the table burner. The last few bites are richer than the first.
Ask for extra ssam vegetables if you're a wrap enthusiast — the fresh perilla leaves and lettuce are perfect for building ssam bites.
Steamed white rice served with all meals.
Tips from diners
Don't skip the rice — use it to create the final wrap with leftover kimchi and perilla leaf.
House-made red chili paste with soy, sesame, and garlic.
Tips from diners
Mix the ssamjang with the raw garlic slices for a more pungent wrap — this is the traditional way.
Fresh perilla leaves served with grilled pork for wrapping.
Tips from diners
The perilla leaves here are crisp and aromatic — use them liberally to wrap both the kimchi stew and the samgyeopsal.
Available only at dinner, this is the secondary option for those who want to shift from stew to grilled meat. The pork belly is sliced thick and grilled at the table. Diners wrap the meat in perilla leaves or lettuce with garlic and ssamjang for a classic Korean grilling experience.
Tips from diners
Order samgyeopsal if you're returning for dinner — it's not available at lunch and shows a different side of the restaurant's cooking.
Eunjujeong has operated since 1985 as one of Seoul's top three kimchi stew restaurants, tucked away in the bustling Bangsan Market near Euljiro 4-ga Station. The restaurant is intentionally difficult to find, hidden in the market's narrow alleyways, which has only added to its cult status as the retro-industrial Euljiro district exploded. At lunch, the menu features only kimchi jjigae; dinner expands to include samgyeopsal and creative takes on Korean drinking food. Each table boils its own pot, allowing diners to control the intensity of the stew.
The restaurant is deliberately hidden in Bangsan Market's alleys. Use a map app and look for the Korean sign — there's no English signage outside.
Call ahead if you're planning a large group (5+) or visiting during prime dinner hours (6-8 PM). Lunch doesn't require reservations and has faster turnover.
The lunch menu (kimchi jjigae only) is available 10:30 AM–lunch close. At dinner, the full menu opens, including samgyeopsal and creative anju dishes.
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