Seoul Samgakji Codfish Soup Alley

For over 30 years, the smell of simmering codfish soup has lingered in Samgakji. The codfish soup, considered the best among hangover soups, first settled in Samgakji in 1979. Since then, four codfish soup restaurants have been thriving around Samgakji Woori Bank. The deep flavor of the broth has created a loyal following, with older patrons being more frequent regulars than younger people. In particular, many people who drank the night before stop by to relieve their hangovers, and there are also groups who gather in threes and fives after hiking or exercise to enjoy codfish soup with soju. Additionally, older patrons often become regulars due to the deep broth flavor and hold gatherings at codfish soup restaurants. In this way, regulars of Samgakji Codfish Soup Alley find a restaurant that suits their taste, enjoy warm conversations, and build bonds. Exit through Exit 14 of Samgakji Station on Subway Line 6 or Exit 1 of Samgakji Station on Subway Line 4 to find Woori Bank, and in front of it is Pyeongyangjip (restaurant). In the alley behind Pyeongyangjip are Won Daegu-tang and Jawon Daegu-tang. These are the older establishments.

At the entrance of that alley is Cham Daegu-tangjip. Saechang Daegu-tang is located on the left side of the road that continues behind Woori Bank. The codfish soup alley became famous purely thanks to soldiers. Around Samgakji, there were many military personnel, including the Army Headquarters, who became major regulars, and as they introduced the taste to colleagues gathering from all over the country, the flavor became nationally known. Additionally, due to the nature of military service with frequent transfers and temporary assignments, it is said that regulars returning from other areas after a long time would eat a bowl of Samgakji codfish soup before returning to their unit. Thus, in this codfish soup alley, scenes of discharged soldiers bringing their grandchildren to share the taste are also created. Since codfish itself produces a clean and deep flavor, no special broth is used, though at one time, frozen pollack was used to make the broth. In this alley, there is both a red and spicy codfish soup made with bean sprouts and water parsley, and a clear broth codfish soup.