Baekhammangae: Meat Noodles Near Nambu Terminal
I was in such a great mood today after buying the iPhone X, only to end up working overtime. Why on earth does God hand out happiness and pain at the exact same time? Anyway, I stepped out to grab dinner with my coworkers before our night shift. We’ve eaten at our company-contracted restaurants way too often, and since their dishes are mostly MSG, I really didn't want to eat there while working late. Everyone else felt the same, so our team ended up eating out for a change, and the place we chose was Baekhammangae.
Since we had to walk quite a distance from the office, public opinion kept swaying toward just going somewhere else along the way. Fortunately, the other places were either full or just the same old stuff, so we somehow made it to the restaurant. It must have opened recently because the interior is clean, the space is large, and it was packed with people. I figured if we had arrived right at peak dinner time, we would have had to stand and wait. Since we get off work later than most and spent time debating what to eat before making the long walk, the four of us were able to score a table for a meal.
I'm not a fan of meat broths made from pork meat or bones, so I don't usually like gogi-guksu (pork noodles) or sundaeguk (blood sausage soup). Unless it's a place that completely eliminates the gamey smell or masks it with other flavors—like Anggre Guksu down in Jeju or the blood sausage soup spot near the National Police Hospital—I generally avoid them. Since it was my first time here, I was a bit reluctant to try the pork broth, so I ordered the chicken-based meat noodles instead.
Because of the high prices, everyone was gearing up to judge, saying, "Let's see just how delicious this is." But the moment we took a sip of the broth, everyone went quiet. Complaints about it being too expensive had been leaking out constantly, but after one taste, the consensus shifted to, "Still, it's worth the money." True to the name Baekhammangae (meaning "ten thousand blooming clams"), they use shellfish to create a refreshing base, and brewing chicken into it made the broth incredibly clean and clear. I also tried a bite of the pork noodles; it was so well-made and free of any gamey smell that I thought I should definitely order the pork version next time.
However, you need to be careful with the bibim-guksu (spicy mixed noodles) because it packs quite a punch. The server said it was "a little spicy," but it's definitely more than just a little. I recommend the meat noodles over the mixed ones. Since the restaurant does a lot of business, the servers can sometimes miss an order (unfortunately, that happened to our table). Even so, the waitstaff aren't unkind; they smile and make sure you have a pleasant dining experience. The portions are generous enough that even guys won't feel like it's lacking.
If you look at a restaurant map, it feels like the culinary hotspots of Gyodae and Gangnam Station don't quite stretch down to Nambu Bus Terminal. But perhaps thanks to the nearby Seoul Arts Center, there are still some great restaurants blooming like gorgeous flowers in this wasteland. I feel fantastic knowing I've added one more to that list today. If I end up working on the weekend or doing overtime, I'll probably stick to Baekhammangae and Ujak Seolleongtang.
Adding more to this post means I worked overtime yet again. Gulping down the refreshing broth full of clams and filling my stomach with noodles and clam meat makes me feel alive again. Today, it hit me that this would be the perfect meal when you want to cure a hangover with food, but your stomach can't handle anything spicy. When your insides feel rock-hard from drinking, slurping down this refreshing clam and pork or chicken broth feels like it would soften and soothe your stomach right up. Once your stomach settles and you get some noodles in you, your mind would probably bounce back soon too. No matter how many times I eat here, the price always feels high, but it's a place you completely understand once you taste the food.
