Meokgol Station hanjeongsik with fried flounder banchan: Sanchaega

I had a hearty Korean set meal near Meokgol Station.

The place I visited was 'Sanchaega Hanjeongsik Meokgol Main Branch.' Even though I arrived a little past lunchtime, the restaurant was nearly full — clearly a local favorite. From gondre cauldron rice to jeyuk bokkeum (stir-fried pork) to a fish dish, the mains were excellent, but what stuck with me most was the deep, homemade flavor of the side dishes.

How to walk to Sanchaega from Meokgol Station exit 5, and the wait

Sanchaega Hanjeongsik Meokgol Main Branch is located a short walk from Meokgol Station exit 5 — pass the Daiso, turn left, and walk about 70m. I had reserved through Naver beforehand, so I was seated right away without waiting.

There were chairs set up outside the restaurant for anyone waiting.

Inside, the atmosphere is cozy and homey, like a classic Korean home-style restaurant. It felt comfortable enough for a family meal — I could easily picture bringing my parents here.

• Sanchaega Hanjeongsik Meokgol Main Branch
• Hours: 11:00–22:00
• Break time: 15:30–17:00
• Last order: 20:30
• Parking: about 4 spots in front
• Closed Sept 24–26 for Chuseok holiday

Sanchaega cauldron set prices and how long the rice takes

The cauldron set is ₩13,000, and the special cauldron set is ₩18,000. Since the cauldron rice is cooked fresh after ordering, it's noted to take about 15 minutes.

What banchan comes with the set: lotus root salad and braised potatoes

Once the table was set, the sheer number of side dishes was impressive. But it wasn't just about quantity — each plate was clearly made with care.

The cabbage salad with black sesame dressing was sweet and nutty, and the cheongpomuk (mung bean jelly) and sukhoe (blanched squid) were clean and appetite-whetting before the main dishes. My favorite was the lotus root salad — crunchy texture with a rich sesame aroma, totally my type.

The braised potatoes weren't overly seasoned either, so my chopsticks kept reaching for them. With hanjeongsik, having solid basic banchan really does make the whole table feel that much more abundant.

Steamed peppers stuffed with glutinous rice, like a mother's cooking

The dish I was happiest to see at Sanchaega was this steamed pepper. It's coated in glutinous rice flour, steamed, then tossed in seasoning — a dish my mom used to make often. Coming across it again outside made me think of the meals she used to set for me, and I ate it happily. The accompanying perilla leaf namul, radish namul, and bracken fern namul were all mildly seasoned and clean, so I could eat plenty without feeling weighed down.

Jeyuk bokkeum (spicy stir-fried pork) wrapped in angelica leaves

The jeyuk bokkeum (stir-fried pork) had no off flavor and no artificial sweetness, which I appreciated. Wrapping the meat in lettuce with a bit of angelica leaf added a slightly bitter aroma that doubled the savory depth.

Fried flounder with deodeok root and dried pollack namul

The fried flounder was crispy on the outside and mild, moist on the inside. Once I picked out the thick bones, it was wonderfully crunchy and full of nutty flavor.

The deodeok (bellflower root) had a wonderfully crisp texture, and the thick-cut hwangtae (dried pollack) was delightfully chewy. The sweet-spicy seasoning soaked right in, making it a perfect match for the savory cauldron rice.

Gondre (marsh thistle) cauldron rice: try it plain before the sauce

Gondre cauldron rice is great mixed with the sauce, but I tried a spoonful plain first. The nutty aroma of perilla oil and the flavor of the namul had soaked right into the rice grains — it was delicious even without the sauce. Adding a bit of namul and a piece of jeyuk bokkeum, my bowl disappeared in no time.

Doenjang jjigae (soybean paste stew) and the house kimchi at Sanchaega

The bubbling doenjang jjigae (soybean paste stew) paired perfectly with the cauldron rice. And the kimchi here — it's genuinely a work of art. I usually buy my kimchi, but Sanchaega's tasted like the deep, careful flavor my mom used to make at home, which really stuck with me.

From the mains to the namul, banchan, and stew, nothing fell short — this is truly a place run by people who know how to cook.

Why Sanchaega works for a meal with parents in Jungnang

Between the generous mains and the mild, homey banchan, my chopsticks barely had a moment to rest through the whole meal.

Looking around while eating, I noticed quite a few family tables with elderly parents chatting away over their meal. It felt reassuring and nice to discover a neighborhood spot that regulars clearly love. If you're looking for a comforting place to eat, I'd definitely recommend stopping by.