Nampo Myeonok’s eobok jaengban has a long history behind it. I hurried over before the price went up any further.

The burner

They use solid fuel, which is why opinions on this place are a bit divided.

Side dishes

Dongchimi (radish water kimchi)

Seems to be made in-house, and it was pretty good.

At last, the eobok jaengban

Generously loaded with good ingredients. They say the price has gone up from before, but it’s still within reason.

Simmered nicely…

The problem, though, is that with solid fuel you can’t control the heat. It keeps boiling, so you keep topping up the broth, and it gradually gets too salty. Bland at first, just right around the middle, and then at some point it gets hard to eat. Unless you go with foodie friends who can eat fast, it could be a bit of an issue.

Sujeonggwa (cinnamon-ginger punch) for dessert

It’s a really good place; I just wish you could control the heat. When you go as a family, finishing in time isn’t easy.

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