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Bangil Haejangguk (Main Branch)
A Gapyeong main branch known for robust, spicy -style and a contrasting clear naejangtang — straightforward, filling Korean soup and intestine dishes.
GyeonggiKorean Food > Haejangguk/Gamjatang/Gukbap
4.0
(3 reviews)The original Bangil main branch, part of a small chain around Seoul and Gyeonggi. The menu focuses on hearty soups — spicy made with and yang-gopchang, a clear-style naejangtang, plus stir-fried intestines (-bokkeum) and (boiled sliced meat).
Local Tips
- •Signature spicy Seonji Haejangguk featuring coagulated ox blood and yang-gopchang for depth
- •Clear-style naejangtang and a popular naejang-bokkeum for those who prefer stir-fried intestines
- •Easy for visitors — on-site parking, takeout available, and reservations accepted for groups
Menu
-bokkeum (stir-fried intestines)35,000 KRW
Naejangtang (clear mixed-intestine stew)12,000 KRW
Bulgogi (stone-pot bulgogi)
( with coagulated ox blood)10,000 KRW
Sogogi (beef )10,000 KRW
(boiled sliced pork/beef)35,000 KRW
Practical Information
- Category
- Korean Food > Haejangguk/Gamjatang/Gukbap
- Address
- 99 Hanyangbu-ro, Seorak-myeon, Gapyeong County, Gyeonggi Province
- Operating Hours
- Not listed
- Phone
- 031-584-3116
- Website
- Visit Website →
- Facilities
- Takeout,Reservations available,Parking available
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Glossary
- Haejangguk
- Literally 'hangover soup' — a hearty, savory soup with meat, vegetables, and spices meant to settle the stomach and restore energy.
- Naejang
- Intestines (from cow or pig) used in Korean cooking; often stir-fried or stewed for a chewy, flavorful dish.
- Seonji
- Coagulated ox blood used in soups for a rich, iron-forward flavor and distinctive texture.
- Suyuk
- Sliced boiled meat (commonly pork or beef) served chilled or warm with dipping sauces; often shared as a side or starter.
- Ttukbaegi
- Korean earthenware pot that keeps stews and soups bubbling hot at the table.
