1 / 10
Jo-saen Jip (local fish noodle house)
A humble, well-known Hamyang spot where locals come for guksu — a clean, deeply flavored freshwater-fish broth poured over noodles, made the same way for two decades.
GyeongnamKorean Food > Kalguksu / Sujebi / Noodles
3.8
(12 reviews)The name 'Jo-saen Jip' comes from a regional dialect meaning 'the house of Jo-saengwon.' The exterior and interior are unassuming, but locals know it as a reliable spot for guksu — fish-soup noodles. For 20 years they've simmered freshwater fish, removed the bones, and ladled that clear, savory broth over noodles.
Local Tips
- •House specialty: eotang guksu — broth made by boiling freshwater fish and straining out the bones for a clear, savory soup
- •Casual, no-frills interior favored by locals; good for a hearty, traditional inland meal
- •Order fried freshwater fish (small or large) or eotang-bap for a fuller meal; some seasonal dishes (e.g., catfish) may vary in price
Menu
Megitang / Megijjim (catfish soup / steamed catfish)
(fried freshwater fish, large)30,000 KRW
(fried freshwater fish, small)20,000 KRW
Guksu (fish-soup noodles made from bone-strained freshwater fish broth)9,000 KRW
Bap (fish soup served with rice)9,000 KRW
Practical Information
- Category
- Korean Food > Kalguksu / Sujebi / Noodles
- Address
- 36 Haksaru-gil, Hamyang-eup, Hamyang County, South Gyeongsang Province
- Operating Hours
- Daily 10:00–21:00
- Phone
- 055-963-9860
- Facilities
Loading map...
Glossary
- Eotang
- A traditional fish soup where ground or flaked freshwater fish is simmered into a rich, savory broth; commonly served as eotang-guksu (noodles) or eotang-bap (with rice).
- Maegitang
- A spicy Korean soup/stew made with freshwater catfish (maegi), often cooked with vegetables and a chili-based broth.
- Minmulgogi Twigim
- Deep-fried freshwater fish (river fish), served whole or in pieces; sizes are noted as large (대) and small (소).
