Boyeong Sikdang 보영식당

Boyeong Sikdang is a budae-jjigae restaurant on Taepyeong-ro 133beon-gil in Uijeongbu's stew alley, operating since 1978. Its central dish places aged kimchi, ground pork, ham, and sausage in one shallow pot of broth. Acidity from the fermented cabbage disperses through the liquid as the pot simmers. Ground pork breaks into small particles that occupy the spaces between broad pieces of ham and round slices of sausage. Ham contributes a flat, soft grain, while sausage has a resilient casing and a more uniform interior. The kimchi leaves and stems soften at different rates, and their red seasoning combines with rendered meat fat as the broth reduces. Budae-jjigae remains the principal dish, while the add-on list changes the solids and starches in the pot. The assorted add-on combines ham, sausage, mushrooms, and ramen. Separate ham or sausage portions increase one processed meat without changing the other. An extra portion of ground pork adds more loose meat particles to the broth. Mushrooms absorb liquid within soft caps and stems, while tofu introduces smooth white cubes that can be lifted before they break. Ramen brings curled wheat noodles that loosen as they cook. Udon uses a thicker, smoother strand, and glass noodles become translucent and slippery while carrying the red soup along their surface. Rice cake adds dense, elastic rice dough. Cheese melts across the top and introduces dairy fat before it is stirred into the broth. These ingredients are not bundled into fixed combinations beyond the assorted add-on, so the pot can contain more meat, more noodles, or a larger share of tofu and mushrooms. Plain rice remains outside the stew and receives spoonfuls of broth, kimchi, minced pork, and sausage. Kkakdugi and napa cabbage kimchi are served as separate fermented vegetables, one cut into cubes and the other retaining folded leaf layers. The dining room uses large tables with the stew vessel in the middle and individual rice bowls and small plates around it. As the center pot continues to simmer, cooked ingredients are transferred to the smaller plates. This keeps the broth hot while separating each diner's rice from the noodles and add-ons still cooking in the shared vessel. A small plate of rice cakes arrives before the stew. These pieces remain outside the broth and are distinct from the rice-cake add-on that cooks inside the central pot.