Andong restaurant for sikhye and heotjesabap regular set: Gilpung

You can't come all the way to Andong and skip Andong jjimdak!!

I visited Gilpung, the restaurant recommended by an Andong local on Pungja's Ttogan-jip (TV show).

Gilpung's hours, parking and distance from Hahoe Village

Gilpung is located at 8 Nabau-gil, Pungsan-eup, Andong-si, Gyeongsangbuk-do, and is open Mon–Fri 10:00–20:00, Sat–Sun 09:30–20:00. There are no closed days or break time, so you can drop by comfortably whenever.

Gilpung's exterior alone gives off that old-school, tried-and-true restaurant vibe. The yard is huge so parking is easy.

It took about 10 minutes by car from Hahoe Village to Gilpung. It's in a perfect spot to visit before or after touring the village.

Inside Gilpung: the hall, the private room and local diners

Being near Hahoe Village, there were plenty of tourists, but most of the diners looked like neighborhood locals. That gave me the sense this was truly a local favorite, and my expectations rose. Behind the large hall there's also a private room, so anyone wanting a quieter meal can use that space.

One side of the hall was already fully set up, apparently for a group reservation.

True to its reputation as a well-known spot, one wall was covered in autographs from celebrities.

What's on the menu at Gilpung

From a special set that lets you sample a little of everything, to a range of meal and side dishes, Gilpung's menu is built almost entirely around Andong's signature foods.

The heotjesabap regular set and small Andong jjimdak on the table

We ordered heotjesabap regular set ₩14,000 x 2 and Andong jjimdak (small) ₩24,000. Apparently the seonbi set comes with a wider variety of side dishes plus grilled mackerel compared to the regular set. We'd been snacking a lot beforehand and were already pretty full, so regrettably we stuck with the regular set. The basic side dishes were all mild and clean in seasoning, pairing nicely with the main dishes.

It's loaded with chicken and a variety of vegetables. The soy sauce seasoning — salty yet sweet, characteristic of Andong jjimdak — really soaks in, giving it deep savory flavor. It's basically a rice thief ㅇ_ㅇ

They use brass bowls like the ones actually used in ancestral rites, which made the atmosphere feel even more traditional.

Mackerel, tofu, beef, grilled dogfish, and jeon (savory pancake) — a heartwarming ancestral-rite spread you don't often get to eat these days.

The namul (seasoned vegetables) are barely seasoned to let the natural flavor of the ingredients shine, giving a very plain, clean, healthy taste.

How do you mix heotjesabap?

Gilpung's heotjesabap is distinctive in that you mix in tanggook, a soup made with beef and radish, right into the bibimbap, then season it with sesame salt and soy sauce.

They say the real way to eat it is without gochujang (chili paste), but since I'm a Gyeongsangbuk-do native who grew up eating heotjesabap every holiday, I added gochujang to suit my own taste.

The gochujang itself wasn't overpowering either, spreading a gentle heat and adding extra savoriness, which made it even more delicious.

What does Andong sikhye taste like on the first sip?

This is Andong sikhye, apparently made with radish and chili powder water. First shock was the visual, second shock was the taste ㅇ_ㅇ... If you're trying it for the first time like me, it can be pretty disorienting. It's sour with a bit of spiciness and a lingering sweetness at the end — a really unique flavor. Almost like a watered-down kimchi broth?

They say you have to push through the initial strangeness to really appreciate the true flavor, so grit your teeth and try it. You'll notice your mouth feeling refreshingly clean afterward.

I actually only found out afterward that this place had been on Ttogan-jip — watching the Andong episode after my visit made it even more fun.

If you want to properly taste Andong's signature foods, have a meal at Gilpung during your trip. You'll get a real feel for the flavor of Andong!!