Owner storyWords · SpotKorea Editorial Team2026-07-09
“For forty years we've sold exactly one bowl.”
One of Jeonju's “three kings” of kongnamul-gukbap. Forty years on a single dish. Jeonju-style: a poached egg stirred into the broth, crushed seaweed on top. The owner says “a hangover cure has to be hot and fast.”
Philosophy
What this place protects
Signature Menu
Order this first
Kongnamul-gukbap
콩나물국밥SignatureJeonju-style: stir in the poached egg and seaweed.
₩9,000
Moju (spiced rice wine)
모주Pro tipLow-alcohol spiced rice wine simmered with cinnamon and jujube.
₩3,000
Behind the Signature
Gallery
Look around
Practical
How to Order
- 1One kongnamul-gukbap does it. Stir the poached egg into the broth.
- 2For a morning cure, add a glass of moju.
Local Tip
Open 24h — great for early arrivals or late nights.
For Travelers
Not spicy. Locals add the kimchi into the soup.
Seasonal Note
