Sundaeguk restaurant in Uijeongbu with freshly ground sesame: Yetnal Gyeongseong

A Nokyang-dong sundae-guk spot for weekend brunch

My husband, my older sister, and I came here for weekend brunch, and I completely fell for a properly simmered bowl of gukbap (rice soup) in such a comfortable, polished space. Let me tell you about Yetnal Gyeongseong Sundaeguk Nokyang Branch (옛날경성순대국 녹양점), a new Uijeongbu spot that won over my very picky palate.

Waiting and parking: There is a huge dedicated lot, so even new drivers can park with absolutely zero stress!

Recommended dishes: My husband's pick was the special sundae-guk loaded with sesame we ground ourselves in a mini mortar; my sister and I picked the rich pork-bone hangover soup!

Atmosphere: The sophisticated, super-comfortable wood-toned space is just perfect for a family meal or gathering.

What are the parking and atmosphere like?

The first thing I loved the moment we arrived was the wide-open dedicated parking lot.

We parked comfortably without even a hint of worry, then walked inside to find a congratulatory wreath announcing complimentary chal sundae (glutinous rice sausage) for the opening event. It gave such a generous first impression.

Once inside, the clean wood-toned interior instantly overturns any preconceptions you may have about a traditional gukbap restaurant. Each table has a tablet, too, so choosing our dishes slowly and comfortably was really easy.

The real charm here is the hygienically maintained Jeongseong Chanmaru self-serve bar, plus the cute sesame setup waiting at every table.

Fresh chives, crisp kkakdugi (cubed radish kimchi), and napa cabbage kimchi were all arranged so neatly at the self-serve bar that it was easy to help ourselves without feeling self-conscious.

How do you eat the mini-mortar sesame?

While waiting for the food, grinding the toasted sesame yourself in the little mortar on the table is such a fun extra. Its nutty aroma swirls right around your nose and gets your appetite going before you have even started eating.

Opening-event chal sundae

Before our main dishes arrived, we got to try the chal sundae first thanks to the opening event that was happening at the time.

The thin, glossy casing was packed without a gap with wonderfully chewy glass noodles, so the bite was something else. Dipped in salt, it was savory and springy—the perfect appetizer.

Adding sesame and seasoning paste to special sundae-guk

At last, my husband's main dish, the special sundae-guk, arrived! It was bubbling away in a ttukbaegi (earthenware pot), filled to the brim with pale, rich broth and topped with a generous mound of fresh chives. The look of it was honestly insane.

Sprinkle in plenty of the sesame we had ground finely earlier, and you can really taste those layers of nutty flavor building into the rich broth.

True to its special size, the pot was overflowing with plump, generously filled sundae, tender meat, and chewy offal. My husband absolutely loved picking through it all.

Start with the mild, clean pale broth, then drop in and mix the red dadaegi (spicy seasoning paste) halfway through. It transforms into a warmly spicy soup, so you will not get tired of it before the very last spoonful.

Pork-bone hangover soup loaded with perilla seed powder

The ppyeodagi haejangguk (pork-bone hangover soup) my sister and I ordered is another standout you absolutely should not miss.

It has a generous amount of perilla seed powder, making the broth so deep and rich that one spoonful feels like it relaxes you from the inside out.

Large bones were covered with plenty of tender meat. Pull it off easily with your chopsticks, dip it into the sharp mustard sauce, and the nutty meat juices and savory sauce go together perfectly.

Tips to know before you visit

• There is a large dedicated parking lot in front, so even new drivers can bring their car without a worry.
• With its comfortable, sophisticated wood-toned interior, I highly recommend it for a family meal with children or for anyone looking for a neat spot to gather.
• Beyond sundae-guk, the pork-bone hangover soup has incredibly deep, rich broth and tender meat. I recommend sharing one of each with your companion for more variety!
• Definitely grind the sesame in advance while you wait. Freshly ground sesame in the broth delivers a deep nuttiness on a completely different level from store-bought powder.
• First, properly savor the mild pale broth; when about half remains, stir in the dadaegi for a spicy kick. It makes the meal so much more varied.
• Bring back plenty of fresh chives from the self-serve bar, let them soften right down in the hot broth, and eat them with the meat. The texture really comes alive.