Busan Sikdang (Gangneung Jungang Market)

They only use Hanwoo beef raised on garlic from Uiseong, Gyeongbuk, known for its rich flavor!This restaurant has been in the same spot for over 35 years.

First, the boiled beef platter (suyuk) is made with head meat and beef tongue, quickly dipped in the hot beef broth.The head meat is known for its deep beefy flavor and chewy texture.While there's a slight gaminess, it’s very mild and not overpowering.The beef tongue is a true delicacy—soft and tender, a melt-in-your-mouth experience.

For the gukbap (rice soup), they simmer a rich, milky broth for over five hours from early morning.Interestingly, the meat used in the soup is a bit different from that in the suyuk.

The soup includes beef slices and green onions, and depending on customer preference, the ingredients can be warmed together or separately (a method called toryeom).The soup comes lightly seasoned with salt and pepper, but feel free to add more salt, spicy seasoning paste, or fermented shrimp to your taste!

Flavor-wise, it’s clean, light, and refreshing rather than heavy or overly rich.Also, the kkakdugi (cubed radish kimchi) served alongside is highly praised for its delicious crunch!