Gamjatang restaurant in Seo, Daejeon: Hanppong's aged kimchi stew

Craving a spicy, warming broth, I visited Hanppong (한뽕) in Dunsan-dong, Daejeon, with my husband. Since I usually enjoy gamjatang (pork bone stew), I chose the aged kimchi gamjatang this time.

After the meal, I especially remembered the rich broth infused with aged kimchi and the generous portion. The small size was filling enough for the two of us.

Where is Hanppong, and is parking available?

Hanppong is on the first floor at 27 Dunsan-ro 74beon-gil, Seo-gu, Daejeon. According to the original post, it is open from 10:50 AM to 8:30 PM and closed on Sundays. There are parking spaces in front of and behind the restaurant.

What is the atmosphere like for families or groups?

The restaurant felt comfortable, with wood-toned tables and bright lighting. The tables were spaced generously, so we did not feel too close to neighboring diners and could talk comfortably as a pair.

At the weekend lunch I visited, there were families, office workers, and solo diners. Since the gamjatang is cooked at the table, I thought it would work well for a family meal or a group gathering too.

The tableware and tables were kept clean. The wall had information on the signature dishes and how to eat Silbi kimchi.

What is on the menu, and what size did we choose for two?

In addition to gamjatang, there were galbitang (beef short-rib soup) and gukbap (rice soup) dishes. The listed signature items included aged kimchi gamjatang, pork-bone gamjatang, mountain-style galbitang, and galbi gukbap.

Gamjatang was available in small, medium, and large sizes. Since there were two of us, we ordered the small aged kimchi gamjatang.

At first, we chose it thinking it would be just right for two, but it was more substantial than expected by the end of the meal. The small size was plenty for us.

Extra noodles and fried rice could also be ordered. I saw diners nearby ordering galbitang, so I would like to try that next time.

How spicy was the aged kimchi gamjatang broth?

After a short wait, the aged kimchi gamjatang arrived bubbling. It contained plenty of large bones and aged kimchi, topped with enoki mushrooms and potatoes.

When I tasted the broth first, I could taste the savory depth from the aged kimchi. It was spicy and rich, and I found myself having several spoonfuls throughout the meal.

To me, it was not simply spicy; I could also taste the refreshing tang of the aged kimchi and the depth of the pork-bone broth. It paired well with rice.

Were the meat and aged kimchi easy to eat?

There was plenty of meat on the bones. It came off softly with a light touch of the chopsticks, making it easy to eat. The meat was moist rather than dry, and I dipped it in the broth and ate it with aged kimchi.

The aged kimchi was well fermented too, tearing softly without being tough. Placed over the meat, it added a tangy, spicy flavor.

How were the potatoes and side dishes?

The potatoes were thoroughly cooked, fluffy, and soaked up the broth. The basic side dishes were kkakdugi (cubed radish kimchi) and Silbi kimchi, which paired well with the gamjatang.

The Silbi kimchi was intensely spicy. Eating it little by little made the broth taste even better.

My husband also said the broth was rich and had several spoonfuls. Even though we ate slowly while talking, the portion was generous and left us feeling full.

I would like to return when I am craving spicy broth and tender meat. It is a flavor I think of on rainy or chilly days too.