Benge Sikdang

Teolregi, a name unfamiliar to many, is a freshwater spicy stew from the northwestern Gyeonggi region, considered a local specialty. It is made by boiling loach soup with noodles or hand-torn dough (sujebi) and various vegetables. The rich broth, infused with the nutrients of loach, makes it an excellent restorative dish. Benge Sikdang continues the original taste of teolregi from the past. The restaurant's name 'Benge' is also a local dialect for the area name 'Baemgae,' as called by local residents. Benge Sikdang uses only loach without any mixed fish, dissolving gochujang (red chili paste) and adding sliced green onions, perilla leaves, Cheongyang chili peppers, and more to boil the teolregi. Customers can choose whether to have the loach added whole or ground when ordering. Once the thick and spicy broth comes to a boil, you can scoop out the sujebi to eat, and then add noodles or rice to the remaining broth for a satisfying meal.

Address: 42-9, Wondang-ro 33beon-gil, Deogyang-gu, Goyang-si, Gyeonggi-do