Korean bar in Gwangju’s Geumnam-ro: Jumak Inho

Where can you enjoy traditional drinks and Korean dishes on Geumnam-ro?

I visited Jumak Inho (주막인호) on Geumnam-ro in Gwangju after hearing that it offered a range of traditional Korean drinks in one place. It serves gukbap (rice soup) at lunch, and Korean dishes with traditional drinks in the evening. I went in the evening and ordered makgeolli and Korean dishes.

What are the seating and interior like?

The interior was not large. Still, it had counter seats suited to drinking alone and tables for two or four, which seemed sufficient for a small gathering.

The space was mostly wood-toned, with plants placed throughout, giving it a warm, soft feel. It was an interior style I like, so I felt good while I was there.

Each table had a small stand for setting down belongings. Small plates, cutlery, and water glasses were already set out.

What do Seonho makgeolli and the non-alcoholic highball taste like?

The complimentary snack was nurungji crackers, made from scorched rice. They felt unusual, a little like uncooked ramen sprinkled with ramen seasoning.

The non-alcoholic Earl Grey highball was sweet and quite nice. The Seonho makgeolli was light, with little carbonation, so it went down smoothly. After finishing a bottle, I felt pleasantly tipsy.

Did you have to wait a long time for the dishes?

I was told that, as it is run by one person, the dishes could take a long time to come out. When I visited, they arrived sooner than I expected.

How did I eat the chilled pork jowl?

I ordered the chilled pork jowl because the name was unfamiliar and made me curious. It was pork jowl sliced thinly into easy-to-eat pieces.

I ate it with minari (water celery) tossed in soy sauce and a doenjang (fermented soybean paste) sauce. The cool, pleasantly chewy texture of the pork jowl suited the hot weather.

The doenjang sauce could be a little salty if I used too much. I recommend adding it little by little and adjusting the amount.

How is the beef brisket doenjang sulbap for a filling dish?

The beef brisket doenjang sulbap, rice served in a doenjang soup for drinking, had a mild spicy kick and was very filling. Even as a drinking dish, it felt a little like having haejangguk (hangover soup).

The portion was larger than I expected, so I thought it would be good for several people to share. It suited times when I wanted carbohydrates with drinks or wanted something substantial.

What are the textures of the fried octopus and potato dumplings?

It was hard to guess what the dish would be from the menu photo alone, and it looked unusual even when it arrived.

The fried octopus was crisp, while the potato dumplings were chewy. The sauce seemed to use squid ink, but I did not confirm the ingredients. I especially liked the chewy texture.