Namdaemun Galchi-jorim Alley남대문 갈치조림골목

About

Namdaemun Galchi-jorim Alley took shape around 1988. At the time, cutlassfish was inexpensive, and the spicy, hearty braised dish made to suit the tastes of local merchants became famous through the media and word of mouth. Originally, this area was simply a restaurant street rather than an alley specializing in braised cutlassfish. The first places to focus their menus on galchi-jorim were Hirak Restaurant and Wangseong Restaurant, and as the dish grew popular, neighboring eateries one by one changed their signs to galchi-jorim. The owners buy the ingredients themselves and make the side dishes in-house. Choosing the cutlassfish is said to be the most important part; while the origin varies somewhat from restaurant to restaurant, they all use top-quality domestic cutlassfish such as Yeosu, Jeju, Mokpo, and Busan cutlassfish. Cooking methods also differ slightly, so even the same dish has its own distinctive flavor at each restaurant. Considered the signature alley of Namdaemun Market, the largest traditional market in Korea, Galchi-jorim Alley has become an essential lunch spot for nearby office workers and market merchants, and a place people return to after their first visit. After being featured in the Japanese media, it has also drawn more Japanese tourists; it is said that some visitors, captivated by the taste, take a business card and come back on their next trip to Korea. If galchi-jorim is too spicy for you, head to a restaurant that also serves grilled fish.