Sindogak 신도각 (Yeonshinae, Seoul)

Day 1:

“After halaboji stopped working last year due to deteriorating health, it’s been me and my nephew taking orders for only lunch service. We cut dinner service and reduced the menu down to a few basic dishes, but it’s still been difficult as we’ve gotten more customers lately, especially the younger crowd. I’m really thankful to them for stopping by—some coming from very far away—but I’d wish they would follow what’s posted on individual menus at each table. I can’t count the number of times they wanted to take pictures of me and the kitchen while asking the same questions over and over again.”

“Nopo sikdang (old restaurants) such as yours are very popular these days, especially trendy among food bloggers and Youtubers. Unfortunately, I don’t think they’ll stop coming anytime soon. In fact, your restaurant popped up on my feed recently—the blogger secretly recording you turning the noodles but stopped just as you finished.”

“I remember who you are talking about. She took so many pictures and asked me so many questions. I don’t mind talking to customers who really enjoy our food, but those who don’t ask about the food usually don’t come back again. My focus is taking care of my regular customers who have appreciated my food for all these years.”

[After placing your order, the noodles will be pulled manually and the sauce will be made as well, so it will more or less take some time. No matter what size you order for the tangsuyuk, it may be difficult to order depending on the circumstances of the day.😊😊😊We appreciate those who have sought out and visited Sindogak. We are now an elderly couple without any desire for profit, cooking only until ingredients run out for the day. As much as we want to serve more guests coming from afar, we ask for your understanding. You may record or take pictures of the food, but taking pictures of the kitchen operations and noodle-making room is prohibited.The noodles are made in-house. We use local meat and make the kimchi directly ourselves]

Day 2:

It would be a shame to keep all these photos to myself, so here’s some morning foodporn and outtakes at Sindogak—my favorite Chinese-Korean restaurant in Seoul. Open for over 40 years, it’s run by a hard-nosed, no-nonsense halmoni who knows how to describe her food better than me: “Our food was so good that I developed mild diabetes from eating too much of it. I can’t eat it anymore like I did in the past, but at least I know the quality hasn’t gone down as my regular customers would have told me otherwise.”For all you experienced cooks (or chefs) out there, the halmoni shared the ingredients for her pretty amazing tangsuyuk 탕수육 — which can be replicated at home with a little bit of practice. Sauce: water, sugar, apple vinegar, soup soy sauce, ketchup, starch slurry. Pork batter: egg white, starch, and water.

Food: ★★★★½ out of 5 stars

Service: ★★★★½ out of 5 stars

Ambiance: ★★★★ out of 5 stars

Value5 out of 5 stars


Sindogak 신도각

Address: 191-35 Daejo-dong Eunpyeong-gu (은평구 대조동 191-35)

Hours: Open 24 hours every day

Phone: 02-355-3444

Click here for an interactive map:  http://naver.me/IxDLoTw5

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