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Sangol Nongwon (Mountain Farmstay)
A rustic farmstay in Eobi Valley where you can swim, hike and fish by day and enjoy hearty, farm-raised chicken dishes and local rice in the evening.
GyeonggiKorean Food > Chicken (grill/stew/soup/ribs)
4.0
(15 reviews)A countryside farmstay tucked into Eobi Valley — ideal for a quick weekend escape. You can eat and stay cheaply here: the place raises ducks, chickens and rice on the farm and sells the produce directly. In summer the valley is good for water play, there are hiking routes on a nearby well-known mountain, and people come back at night for catfish fishing. The kitchen is known for hearty dishes made with house-raised poultry (featured on several TV programs).
Local Tips
- •On-site farm: they raise ducks, chickens and organic rice and sell the produce directly
- •Budget-friendly lodging available — popular for Saturday night stays after valley activities
- •Must-try: the pot-lid braised chicken or traditional boiled chicken (baeksuk); bring insect spray if you stay overnight
Menu
chuga (반마리 추가 — add half chicken)40,000 KRW
Sotttukkeong Dakbokkeumtang (솥뚜껑닭볶음탕 — pot-lid braised chicken stew)80,000 KRW
(어묵꼬치 — fish cake skewers)1,000 KRW
Jumeokbap (주먹밥 — rice balls)3,000 KRW
Practical Information
- Category
- Korean Food > Chicken (grill/stew/soup/ribs)
- Address
- Sangol Nongwon, 75-7 Eobisangil 99beon-gil, Seorak-myeon, Gapyeong-gun, Gyeonggi-do
- Operating Hours
- Daily 11:00 ~ 20:00
- Phone
- 031-584-7415
- Website
- Visit Website →
- Facilities
- Takeout,Parking available
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Glossary
- Banmari
- Literally 'half a chicken' — an extra half-chicken you can add to your order, common at Korean chicken restaurants for sharing.
- Eomuk kkochi
- Fish cake skewers, a common Korean street- and pub-style snack served hot with sauce or broth.
- Jumokbap
- Hand-pressed rice balls, often mixed with kimchi or fillings and eaten as a quick, casual finish to a meal.
- Sot-ttukkeong dakbokkeumtang
- Spicy braised chicken prepared and served on a large iron lid (sot-ttukkeong), which gives the dish a slightly charred, communal texture.
