Dangsan gamjatang restaurant feeding 3 with a medium pot: Ppyeodaegwi

Dangsan Ppyeodaegwi Haejangguk hours and parking

Dangsan Ppyeodaegwi Haejangguk (당산뼈다귀해장국) is open daily from 10:00 to 22:00, with last order at 21:30. Takeout and group visits are possible and there is Wi-Fi, but there is no parking.

Location and interior

This gamjatang restaurant is near Yeongdeungpo-gu Office Station (Lines 2 and 5), about a 5–7 minute walk away. It's newly opened and also close to Yangpyeong Station, so it's easy to reach.

Inside, it's mostly tables for two and four, so it works for a solo meal, a family dinner or a small get-together. There's also a restroom inside, which is handy when you're having a meal with a drink or two.

Dangsan Ppyeodaegwi Haejangguk menu and gamjatang prices

Gamjatang is ₩42,000 for large, ₩35,000 for medium and ₩27,000 for small. Gamjatang and bone hangover soup (ppyeohaejangguk) are the specialties here.

Besides gamjatang, there are also stir-fried squid, squid and chive pancake, rolled omelet (gyeranmari) and steamed egg, which go nicely alongside the stew.

• Gamjatang, large: ₩42,000
• Gamjatang, medium: ₩35,000
• Gamjatang, small: ₩27,000

Is a medium gamjatang enough for 3 adults?

Three adults ordered a medium gamjatang and fried rice. The medium pot had plenty of bones, and the three of us ate our fill.

Homemade kimchi and side dishes

These are the basic side dishes. They make a great match for the gamjatang.

They say the kkakdugi (cubed radish kimchi) and napa cabbage kimchi are made in-house! They were nicely fermented and so savory that we kept reaching for them and refilled a couple of times.

Domestic pork bone gamjatang topped with perilla leaves and dried greens

The medium gamjatang arrives heaped with perilla leaves. They say they use domestic Korean pork bones.

Under the perilla leaves there's also a generous amount of ugeoji (dried radish greens), which makes it feel even heartier.

The ugeoji was cooked soft and tender, so there was no need to cut it with scissors. Easy to eat!

Simmering the gamjatang once more at the table

The gamjatang comes out already boiled once. If you simmer it a little more at the table until the perilla leaves wilt slightly, the broth gets richer and you really taste the depth of the stew.^^

Since they use only domestic pork bones, it's easier to eat with confidence. There were plenty of bones too, so it was properly filling.

The longer it bubbled, the more the rich, nutty aroma of gamjatang spread.

Broth flavor and free steamed rice

For the price, the portions are generous and the value is great. Best of all, steamed rice is free, so you can have a hearty meal without worrying about the bill!

The broth wasn't harsh. It was clean and mild, with a subtle doenjang (fermented soybean paste) flavor. With every spoonful of that clear, deep broth, my stomach felt soothed.

Meaty pork bones dipped in wasabi sauce

Every bone had plenty of meat on it. The meat itself was tender, and eaten with the broth it tasted even richer and more satisfying.

Dip it into the wasabi sauce and the savory flavor really pops.

How does the gamjatang fried rice finish come out?

The fried rice is stir-fried in the kitchen after you order and brought to the table. Finishing with fried rice is practically the rule after gamjatang, so we ordered it too.

It comes sprinkled with gim (seaweed) flakes, chives, aged kimchi and sesame seeds, so it looks appetizing right away, and it blended naturally with the leftover gamjatang broth for a deeply savory finish!

Dangsan Ppyeodaegwi Haejangguk in one line

Friendly service put me in a good mood, and the great taste made the meal even better! At this good-value gamjatang spot in Dangsan, we had a belly-bursting meal. Enjoyed it again today. ♡ Yum yum