Kaljebi restaurant serves 500 portions of noodle and dough dish daily

A restaurant with a 20-year tradition serves Kaljebi, a 9,000 won dish combining kalguksu noodles and sujebi dough, to an average of 500 customers every day.

When the cold wind begins to blow, there is a specific food that comes to mind: Kaljebi, a dish that captures both the noodles of kalguksu and the chewy texture of sujebi in a single bowl. The restaurant featured on TV CHOSUN's 'Heo Young-man’s Food Travel' is a place where customers flow in constantly, serving an average of 500 portions per day.

The harmony of sujebi and kalguksu, a texture created by different doughs

The restaurant's signature menu, Kaljebi, is offered at a low price of 9,000 won per serving, yet provides a generous portion nearly equivalent to two servings. The bowl is topped with plenty of savory fried tofu, beneath which kalguksu noodles and sujebi are served together. The video shows a seafood version of Kaljebi containing fried tofu, clams, shrimp, and dried pollack.

The core of the flavor lies in the differing textures of the noodles and the sujebi. To suit the characteristics of the menu, the owner adjusts the consistency of the dough differently. To tear the sujebi into thin pieces, the dough is made tough, while to pull the kalguksu noodles thin, the dough is prepared to be thick. As a result, diners can simultaneously enjoy sujebi that is soft yet has moderate elasticity, along with savory kalguksu noodles. The abundance of fried tofu adds an extra layer of savory flavor.

Gangdoenjang dried radish leaf fried rice and a K-dessert porridge finish

Beyond Kaljebi, the restaurant offers other delicacies. The porridge made from the remaining broth after a meal is considered a national dessert for Koreans. Containing delicious ingredients such as egg and seaweed flakes, this porridge is known to be a menu item that is liked by people of all ages and genders.

Another distinctive menu item is the Gangdoenjang dried radish leaf fried rice. This fried rice, made by stir-frying dried radish leaves with gangdoenjang (strong soybean paste), uses the radish leaves instead of kimchi and is characterized by a salty and savory taste from the seasoning. Following the salty and savory flavor, there is a subtle spicy aftertaste that makes it addictive.

A 20-year tradition of baekban with unchanging generosity

Having consistently prepared inexpensive and delicious baekban for 20 years, this restaurant has established itself as a landmark on a nearby driving course. The combination of fast service where dishes are prepared immediately upon ordering, low prices, and generous hospitality has made it a place many people visit. For customers visiting when the cold wind blows, this restaurant's Kaljebi has become a dish that makes one feel the season.

Source: TVCHOSUN JOY (YouTube)