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Odeng Sikdang (오뎅식당)
A historic Uijeongbu restaurant that began as an odeng pojangmacha in the 1960s; locals come for its rich, comforting broth and old-school vibe.
GyeonggiKorean food > Budae-jjigae
3.7
(92 reviews)Started in the 1960s as a pojangmacha selling odeng at the original spot on Uijeongbu’s Street, this long-running restaurant is known across Uijeongbu for its hearty, deeply flavored broth.
Local Tips
- •Signature rich, savory budae-jjigae—the house broth is the main draw
- •Built from a 1960s pojangmacha heritage on Uijeongbu’s famous stew street; casual, local atmosphere
- •Good for groups—order the 2/3/4-person sets or try the sizzling cheolpan budae-bokkeum
Menu
2-in set (2인세트)31,000 KRW
3-in set (3인세트)41,000 KRW
4-in set (4인세트)54,000 KRW
(부대찌개)11,000 KRW
Budae-bokkeum (철판부대볶음, 1인분)15,000 KRW
Hambak Steak (함박스테이크, Korean-style Hamburg steak)10,000 KRW
Practical Information
- Category
- Korean food > Budae-jjigae
- Address
- 7 Hoguk-ro 1309beon-gil, Uijeongbu, Gyeonggi-do
- Operating Hours
- Daily 08:00–21:30
- Phone
- 031-842-0423
- Website
- Visit Website →
- Facilities
- Takeout,Reservations available,Parking available
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Glossary
- Budae-jjigae
- Literally 'army-base stew' — a post-war Korean stew mixing processed meats (ham, sausages), kimchi, vegetables and noodles in a spicy broth.
- Cheolpan
- An iron griddle or hot plate; cheolpan dishes are cooked and served sizzling on a metal plate for extra texture and flavor.
- Odeng (오뎅)
- Korean fish cake, often served in broth or skewered; a common street-food and hot-pot ingredient.
