Korean restaurant in Paju with braised pollock: Eomma-ui Ttuksim

Where is Eomma-ui Ttuksim, and is parking available?

I visited Eomma-ui Ttuksim (엄마의뚝심), which I had noticed while walking near my home. It is a Korean restaurant on the first floor of Kimyeong Building at 158-14 Songhak 1-gil, Paju-si, Gyeonggi-do. Private parking is available in front of the restaurant, and the hours listed in the original post are 11:00 AM–9:00 PM, with last orders at 8:15 PM.

The exterior had a soft, warm feel. There are cafés nearby, so they looked like good places to stop by after the meal.

What is the dining room like?

The interior was clean and cozy. Even on my first visit, it felt comfortable, like a familiar place.

Plants were placed by the windows and were neatly cared for. Eating while looking outside during the day put me in a good mood.

What did we order from the Ttuksim Meal Set?

The two of us ordered the Ttuksim Meal Set for two and chose kodari (semi-dried pollock). The original post lists the price as ₩15,900, but it does not make clear whether that is per serving or the total for two servings.

Disposable utensils were provided. My companion, who values a clean dining environment, liked that detail.

How did the basic side dishes taste?

The basic setting was appealing to look at, with neatly arranged plates and bowls. Overall, I did not find the side dishes overly salty or intensely seasoned.

I ate the broccoli with chojang (sweet-and-tangy red chili sauce). The kimchi jeon (kimchi pancake) was light rather than oily, so it was nice to have at the start of the meal.

I do not usually like aehobak (Korean zucchini) side dishes, but I enjoyed this one because it was not mushy. The seasoned mung bean sprouts were also mild and clean-tasting.

The dotorimuk (acorn jelly) had a pronounced acorn flavor and a pleasantly chewy texture.

It was my first time trying pickled eggplant. The eggplant was not mushy and still had texture, which made it a welcome surprise. The kimchi was made with Korean ingredients and, to my taste, was not spicy and tasted clean. Both my companion and I, as people who enjoy Korean food, liked the side dishes.

How were the cheonggukjang, pork bulgogi, and braised pollock?

After the side dishes came the braised pollock, pork bulgogi, and cheonggukjang (fermented soybean stew). The rice was served generously in deep bowls, making it a substantial spread.

Was the cheonggukjang rich without being salty?

There was a generous amount of cheonggukjang—enough that I thought I could finish a bowl of rice with it alone. It was rich and nutty but did not taste salty or intense to me. My companion especially liked it too.

How did we eat the pork bulgogi?

The pork bulgogi tasted home-style. I usually find the strong seasoning of bulgogi a little overwhelming, but this one was not too intense for my taste.

It went well with shredded scallions. I also enjoyed wrapping it with the ssam vegetables (wrap greens) and garlic that came with it.

How were the seasoning and texture of the braised pollock?

The braised pollock included large pieces of radish. The seasoning had soaked through the radish, which still retained enough texture not to crumble easily. The pollock was chewy, and to my taste, the sauce was savory without being spicy or salty.

Alternating between the side dishes, braised pollock, pork bulgogi, and cheonggukjang made for a filling meal. It is the kind of meal I would think of when I want a generous, home-style Korean spread.