No Tips! Ddukbaegi is a self-serve and gratuity-free restaurant!
WHAT WE ARE
TRADITIONAL KOREAN FOOD RESTAURANT
Ddukbaegi, also spelled as ttukbaegi or ddukbaeki, is a traditional Korean earthenware pot. These pots are typically used for cooking various stews, soups, and other dishes in Korean cuisine. The term "ddukbaegi" can be translated as "earthen pot" or "clay pot."
Ddukbaegi pots are an essential part of Korean culinary tradition, valued for their ability to enhance the flavors of dishes and provide a unique cooking experience.
Ddukbaegi
Ddukbaegi Korean Kitchen
OUR FOOD
SOUPS & STEWS
GUK, TANG & JJIGAE
When it comes to Korean comfort & soul food, soup is the main star; Korea is, after all, a nation of broth. Koreans celebrate milestone occasions and celebrations with specific soups – such as miyeokguk (seaweed soup) for new mothers and for birthdays, ddukguk (rice cake soup) for New Year’s Day, galbitang (beef short rib soup) and janchiguksu (festival noodle soup) for weddings. And Korea’s love of soups goes far beyond special occasions; soup is so ubiquitous and essential that most Koreans believe that no dining table is complete without at least one type of soup!
There are several main categories of Korean soups, including hot soups, cold soups, stews and hot pots. Besides cold noodle soups (naengmyeon, which we talk about further below), here at DDUKBAEGI we focus on three main types of hot soups: guk, tang, and jjigae.
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Guk: Korean brothy soup, usually lighter and more brothy with less solid ingredients compared with tang.
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Tang: An elevated genre of Korean soup, featuring a rich bone broth that has been simmered for hours.
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Jjigae: Korean stew; hearty, filling, bold and flavorful.
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COLD NOODLES
NAENGMYEON
Naengmyeon (meaning “cold noodles”) is a type of Korean cold noodle dish with long, thin and slightly chewy noodles. Naengmyeon noodles can be made from various ingredients, including buckwheat, potatoes, sweet potatoes, arrowroot starch, and kudzu.
Naengmyeon dishes are often easily identifiable by their presentation. Naengmyun is usually served in a large brass or stainless-steel bowl, and includes noodles, a tangy iced broth, julienned cucumbers, sliced Korean pear, thin strips of quick pickled radish, and either a halved boiled egg or slices of cold boiled beef, or both. Spicy mustard sauce (or mustard oil) and a mild vinegar are often provided for diners to season the broth to taste before eating.
One of the most popular types of naengmyeon (called mul naengmyeon, 물 냉면) is a classic summertime dish in Korea today; yet historically, it was a dish enjoyed during the winter. Whichever season you choose to enjoy it in, naengmyeon is always a cheerful, nourishing and delicious meal. Naengmeyon delights the senses with complimentary tastes and sensations, such crisp, cold, chewy, tangy, light, and refreshing – all in one bowl!
KOREAN RICE BOWL
BIBIMBAP
Bibimbap (Korean rice bowl): Bibim means "mixing," and bap means “cooked rice.” Bibimbap is a classic Korean dish of a large bowl of fresh steamed rice topped with prepared vegetables, and a fried egg and/or meat are also common additions. The dish is served with gochujang, which the diner is meant to add to the dish according to their own taste, then mix everything together just before eating. In South Korea, the provinces of Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap. In 2011, the dish was listed at number 40 on the World's 50 most delicious foods readers' poll compiled by CNN Travel!
