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Haejangguk-jip (hangover-soup house)
A plain, tucked-away neighbourhood spot serving early-morning and a meat-forward — prized for its clear yet deeply beefy broth and generous slices of brisket.
IncheonKorean Food > Haejangguk/Gamjatang/Gukbap
3.9
(10 reviews)Tucked into a quiet residential alley with only a simple '해장국' sign, this unassuming spot serves early-morning and midday . is served from 05:00–10:30 and uses the clear -style broth with napa cabbage for a gentle sweetness. From 11:00–15:00 they switch to made with brisket — the broth stays fairly clear but carries a pronounced beef aroma and generous slices of meat.
Local Tips
- •Haejangguk 05:00–10:30: seolleongtang-style broth with napa cabbage for a mild sweetness
- •Seolleongtang 11:00–15:00: clear but richly beefy, loaded with brisket slices
- •Hard to spot — look for the simple '해장국' sign in the alley; takeout available
Menu
(steamed bowl of rice)1,000 KRW
(clear beef/ox-bone soup with brisket)12,000 KRW
(hangover soup made with broth and napa cabbage)10,000 KRW
Practical Information
- Category
- Korean Food > Haejangguk/Gamjatang/Gukbap
- Address
- 6, Dongsan-ro 87beon-gil, Dong District, Incheon
- Operating Hours
- Daily 05:00–15:00 ( 05:00–10:30; 11:00–15:00)
- Phone
- 032-766-0335
- Facilities
- Takeout
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Glossary
- Gonggi-bap
- A bowl of steamed white rice, often eaten alongside or mixed into soups.
- Haejangguk
- A restorative, savory 'hangover' soup; recipes vary but it's generally a hearty broth with meat, vegetables, and strong seasoning.
- Seolleongtang
- Milky-white beef-bone soup made by simmering ox bones for hours, usually served with sliced beef, rice, and scallions—season to taste at the table.
