Korean restaurant near Jecheon Terminal: Maeun Gieok spicy chicken feet

I was craving spicy gukmul dakbal (chicken feet in spicy broth) in Jecheon, so I visited Maeun Gieok (매운기억). I ordered handmade gukmul dakbal, salt gimbap, and steamed egg for dinner.

Is it conveniently located near Jecheon Terminal?

Maeun Gieok is in the Myeong-dong area near Jecheon Express Bus Terminal and Jecheon Intercity Bus Terminal. Its address is 3 Doksun-ro 11-gil, Jecheon-si, Chungcheongbuk-do, South Korea. It was in a convenient spot to stop by before or after using the terminals. The hours listed when the original post was written were daily from 4:30 PM to 3:00 AM the following day.

Is the atmosphere good for talking with a friend or partner?

The interior felt comfortable, with a wood-toned menu board and warm lighting. It was neither too loud nor overly quiet, so it felt suitable for having a drink while talking with a friend or partner. The space was not overly decorated, making it easy to visit in casual clothes.

What is on the menu and how much does it cost?

Along with gukmul dakbal, there were various drinking snacks including marinated blue crab, stews, and stir-fried dishes. The handmade gukmul dakbal came with a choice of spice level.

• Handmade gukmul dakbal: ₩20,000
• Salt gimbap: ₩2,500, according to the ordered-menu description
• Steamed egg: ₩5,000
• Spicy marinated blue crab: ₩38,000
• Pojangmacha-style snacks: ₩18,000–₩38,000 range
• Dried snacks: around ₩18,000

While I waited for my order, a few simple banchan (side dishes) arrived first. Their mild flavor went well with the rich, spicy chicken-feet sauce.

How spicy is the handmade gukmul dakbal, and what is the portion like?

The handmade gukmul dakbal arrived in a large pan, along with salt gimbap and steamed egg. The chicken feet were meant to be simmered on a burner at the table.

The handmade gukmul dakbal had chicken feet, rice cakes, chilies, and sesame seeds in a red broth. Keeping it on the burner meant the food did not get cold, and as time passed the broth reduced and the seasoning became more concentrated.

After simmering it a little longer, the seasoning soaked into the chicken feet and rice cakes. However, the broth reduced considerably if it simmered too long, so I adjusted the heat from time to time as I ate.

The broth was sweet and richly seasoned, with the heat slowly building afterward. My mouth tingled as I ate, but it was savory enough that I kept reaching for the broth. The chicken feet were chewy yet tender, with the seasoning evenly absorbed, and picking out rice cakes now and then was enjoyable too.

I wanted to add somyeon noodles to the rich broth. But the food we ordered was too much for two people, so I could not add them this time.

Do the salt gimbap and steamed egg go well with the chicken feet?

The salt gimbap was ₩2,500. It was mild and nutty enough to eat on its own, but it paired even better when lightly dipped in the thickened chicken-feet broth. The nutty rice complemented the spicy seasoning.

The steamed egg was ₩5,000. It was fluffy and soft, so it was nice to take a spoonful whenever my mouth tingled from the chicken feet. Having the warm steamed egg alongside gave me a brief break from the heat.

How was it for dinner near Jecheon Terminal?

The richly seasoned gukmul dakbal, mild salt gimbap, and soft steamed egg made for a filling dinner. The relaxed atmosphere also seemed suitable for having a drink with a friend or partner while talking. It was close to the terminals, so it fit easily into a Jecheon trip, and I would like to try the spicy marinated blue crab on another visit.