Good food is meant to be shared. Take your foreign friends on a journey to find unique flavors you can only find in Incheon.
From the iconic pork cutlet restaurant where Jeong-bong's family had dinner together in the TV drama Reply 1988,
to the traditional ox tendon soup eatery where Jun Hyun-moo and YouTuber KwakTube shared drinks,
here are four Incheon restaurants that were already beloved by locals but became even more famous after appearing on TV shows.
Curious about Korean-Style Jumbo Pork Cutlet? England Gyeongyangsik Dongaseu
TV Program │ Reply 1988 and You Quiz on the Block
Restaurant │ Considered a mecca for pork cutlet lovers, this restaurant has been a local favorite for over 40 years since opening in 1981.
It was the filming location for the dining scene of Jeong-bong’s family in the drama Reply 1988, and ranked No. 1 in the pork cutlet category on The Nation’s Big Three.
Even Yu Jae-seok, during his visit on the TV show You Quiz on the Block, was impressed, praising the cutlet, “The meat is so soft.”
Signature Dishes │ Old-Fashioned Korean-Style Pork Cutlet 1981 and Original Korean-Style Cheese Pork Cutlet
Food Story │ Korean-style pork cutlet is made by pounding pork flat with a mallet, coating it in breadcrumbs, and deep-frying it.
Flattening the meat increases its size, turning it into a jumbo-sized pork cutlet that makes you feel full just by looking at it.
The restaurant has maintained the same cooking method for over 40 years.
They use premium pork from the pristine region of Gangwon State, season it, and age it for 72 hours to eliminate any unpleasant odors.
Flavor Profiles │ Old-Fashioned Korean-Style Pork Cutlet 1981 is impressive in its sheer size, which is almost the size of two adult palms.
It comes smothered in a sweet and savory sauce. A bite into the golden, crispy coating delivers a satisfying crunch.
If you order the cheese version, a blanket of natural cheese is melted right over the jumbo cutlet.
Atmosphere │ As soon as you walk through the door, you’re instantly transported back to the 1980s.
The restaurant retains the exact same vibe of the era when pork cutlet was considered the best dining choice.
The European-style fountain in the center of the dining hall, the DJ box with LPs, and the brown couches all exude retro charm.
Tip │ The generosity is as strong here as it was 44 years ago. Enjoy unlimited soup, salad, coffee and soft drinks at the self-service bar.
- Address7 Uhyeon-ro 90beon-gil, Jung-gu, Incheon (2F, Hyeseong Building)
- Inquiries+82-32-772-7266
- Opening HoursTuesday–Sunday: 11:30–20:30 (Break time: 16:00–17:00); Closed on Mondays.
- Websitewww.instagram.com/england_100years
If You’re Looking to Recharge with a Hot Broth, Incheonjib
TV Program │ Moo No Plan
Restaurant │ Incheonjib has been serving ox tendon soup made with bone broth for 26 years.
Ox tendon refers to the tendons attached to the beef shank. The chewy, collagen-rich delicacy is similar in taste to ox knee.
Signature Dishes │ Ox Tendon Soup and Ox Tendon Salad
Food Story │Only about 3 kilograms of ox tendon can be obtained from a single cow, making it both scarce and challenging to prepare.
It requires hours of boiling, and once cooled, the fat must be carefully removed.
In short, ox tendon soup is a labor-intensive dish.
The restaurant goes through the trouble of boiling fresh bone broth every day.
They steep jujubes and ginseng in rich broth, and even add hand-pulled dough (“sujebi”) made directly at the store.
“The broth is so rich like beef bone soup.” Just as Jun Hyun-moo said.
Flavor Profiles │ Although they share the same main ingredient, ox tendon soup and ox tendon salad each offer a completely different appeal.
Ox tendon soup has an elastic texture, with the tendon itself being pudding-like, which only comes from simmering for hours.
It’s best enjoyed with a spoonful of handmade *sujebi topped with a piece of kimchi.
Ox tendon salad, on the other hand, is seasoned with freshly pressed sesame oil, and its rich aroma teases your senses before you even take a bite.
*Sujebi: Hand-pulled dough made by kneading flour, tearing it into appropriate sizes, and cooking them in broth.
Atmosphere │ It has the kind of old-fashioned atmosphere often seen in K-dramas.
There are no fancy interiors or stylish tableware, but that’s exactly what makes it feel more comfortable.
In the evenings, local office workers gather to clink glasses and wash away the day’s fatigue with the rich soup.
Tip │ The owner recommends eating the ox tendon soup by dipping the meat in the sauce first.
According to him, the meat loses its texture if left until later. For the ox tendon salad as well, he suggests dipping it in the sauce.
- Address17 Gyeongin-ro, Michuhol-gu, Incheon
- Inquiries+82-32-887-0888
- Opening HoursMonday–Tuesday, Thursday–Sunday: 12:00–22:00; Closed on Wednesdays
Maetdol Kalguksu for Korea’s Popular Noodles - Noodle Soup and Chewy Noodles
TV Program │ My Little Old Boy and Huh Young Man’s Food Travel
Restaurant │ This long-established noodle soup restaurant in Dongincheon has been in the same location since it opened in the 1980s over 40 years ago.
Its popularity is clear from the walls lined with celebrity autographs and framed pictures from TV shows like My Little Old Boy and appearances on the YouTube channel of Tzuyang, who has 11.7 million subscribers.
Signature Dishes │ Noodle Soup and Chewy Noodles
Food Story │ There’s a unique “kick” to the noodle soup here, and it’s the fried crumbs.
The crispy fried crumbs, similar to the batter of crispy fried chicken, are added as toppings (“*gomyeong”) and provide a delightful texture that pairs perfectly with the soft noodles.
After hearing from customers that they often get hungry quickly after having the noodle soup, the restaurant began adding fried crumbs from a nearby deep-fried and braised chicken restaurant in Sinpo International Market to their noodle soup.
This quickly became their own signature style.
Flavor Profiles │ It’s a taste that speaks to 40 years of expertise.
The noodle soup offers a perfect balance between the fresh anchovy broth and the crisp fried crumbs.
Don’t worry about it being too greasy; when you gently mix the seasoning with chopped vegetables, it becomes quite spicy.
The chewy noodles are perfectly complemented by chopped vegetables and boiled eggs.
The marinade, which is the heart of the dish, is made in-house, and its spicy kick is quite addictive.
*Gomyeong: Toppings or garnishes sprinkled over food in Korean cuisine
Atmosphere │ When you enter the noodle soup alley in Sinpo-dong, you’ll come across an unexpected restaurant.
There’s no signboard, but you can easily spot it by the murals that resemble those in a traditional folk village.
This suggests that many customers come here without any intentional promotion.
The interior is simple, with a menu board, dining tables, and other items showing signs of age, giving it a nostalgic feel.
Tip │ It is just a 2-minute walk from Sinpo International Market, so it’s good to satisfy your hunger after browsing the market.
While you might have to wait in line during lunch hours, the turnover is quick.
- Address32-16 Sinpo-ro, Jung-gu, Incheon
- Inquiries+82-32-762-5930
- Opening HoursMonday, Wednesday, Thursday, and Friday: 10:30–19:20 (Break time: 15:00–15:30); Saturday–Sunday: 10:30–19:20 (Break time: 15:30–16:30); Closed on Tuesdays
Enjoy a Variety of Dishes Made with Anchovies, Badareul Ssamhada
TV Program │ Huh Young Man's Food Travel
Restaurant │ Located 15 minutes walk from Komarine East Boat House in Songdo Central Park, this specialty restaurant offers a variety of anchovy dishes.
When you think of anchovies, you usually think of stir-fried anchovies as a side dish, but here they serve anchovies in different forms such as anchovy,
leaf wraps and rice; grilled anchovies; and sliced raw anchovy salad. The secret to the flavor is the fresh anchovies.
They receive flash-frozen anchovies directly shipped every other day from Mijo Port in the southern sea, Korea’s premier anchovy production area.
Signature Dishes │ Braised Anchovies on Stone Plate with Leaf Wraps and Rice and Stone-Grilled Anchovies with Leaf Wraps and Rice
Food Story │ Anchovies are probably the most familiar fish to Koreans.
They’re stir-fried as a side dish, used to make broth, and even added as a seasoning to make kimchi.
The restaurant introduces a new flavor to anchovies, which were once considered a supporting ingredient and natural seasoning in Korean cuisine.
The fact that they offer sliced raw anchovy salad in the heart of Songdo City shows the restaurant's pride in offering a dish that could be too fishy for some people due to its strong fishiness.
Flavor Profiles │ The braised anchovies on stone plate with leaf wraps and rice is undoubtedly a *rice thief (“babdoduk”).
The spicy, salty anchovies change flavor as the broth reduces.
The leaf wraps and rice, eaten when the broth becomes thick and rich, was praised as “incredible” by the guest star Song Il-kook.
The stone-grilled anchovies with leaf wraps and rice is also pan-fried over high heat.
Originally lacking in richness, the anchovies absorb the flavor of the olive oil, resulting in anchovies that are “completely reborn,” as Mr. Huh Young-man said.
*Rice thief (“babdoduk”): A side dish that stimulates the appetite and makes you eat more rice.
Atmosphere │ At first glance, it looks like a Japanese restaurant.
The interior is spacious and neat, making it a great place for family meals, business meetings, and other gatherings.
Tip │ Braised anchovies on stone plate with leaf wraps and rice can be enjoyed in three steps.
First, eat it like a stew by scooping up the broth. Then, as the broth reduces, wrap it in leaf wraps.
Finally, mix it with rice like seasoned soybean paste, and enjoy.
- Address1F, 11 Techno park-ro 111beon-gil, Yeonsu-gu, Incheon
- Inquiries+82-507-1480-3737
- Opening HoursMonday–Friday: 11:00–21:30 (Break time: 15:00–17:00); Saturday–Sunday: 11:00–20:30 (No break time)
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