Yaksu Soondaeguk

foodpick

Yaksu Sundae Gukbap has been a staple in Yaksu Market since 1977, named after the medicinal water spring in nearby Beotigogae. Despite the restaurant's fame, the kitchen appears somewhat empty. The nearest table to the entrance features someone slicing pork, while in a slightly protruded semi-outdoor space, another person ladles the broth for the gukbap. The rarity of broth-ladling practices nowadays highlights the uniqueness of Yaksu Sundae Guk. Instead of the traditional heavy stone bowl, a lighter pot is used to serve the steaming gukbap, keeping the soup at an ideal temperature throughout the meal. The broth is on the clearer side for a pork bone soup, arriving with daechang, green onions, peppers, and perilla seeds unless specifically requested otherwise. Prepared at each table are kkakdugi (radish kimchi) and saeujeot (salted shrimp), with the latter being particularly noted for its size and vigor, a noticeable difference from the indistinct shrimp bits found elsewhere. The real draw of Yaksu Sundae lies in the thick slices of pork in the gukbap, which are freshly boiled and sliced each day, eliminating any tough or dry texture, and are notably odor-free. While recently popularized by celebrity Sung Si-kyung, attracting younger crowds, it's more frequented by older patrons, often requiring shared seating for solo diners. A must-visit for sundae gukbap enthusiasts, and if unfamiliar, it’s time to reflect. P.S. Don't miss out on visiting Lisar Coffee located just behind Yaksu Sundae Guk.