Byeollan Beoseotjip Bonjeom 별난버섯집 본점

Byeollan Beoseotjip Bonjeom is a mushroom-focused Korean restaurant at 74 Chogwang-ro in Hanam. Its history reaches back more than two decades to an earlier location in the Gamil-dong area. At the present restaurant, mushrooms remain the central ingredient across soup, hotpot, bulgogi, noodles, and fried dishes. Sutchonggak mushroom clear soup simmers meat and several mushrooms in a translucent broth, leaving caps, stems, thin fronds, and denser pieces visibly separate in the bowl. Sutchonggak mushroom yukgaejang takes a related collection of mushrooms into red beef broth seasoned with chili, producing a hotter and more opaque soup. The special medicinal-mushroom soup contains roughly a dozen types, including neungi, and comes in either a clear or yukgaejang preparation. Neungi releases a dark, woody aroma into the hot liquid while the other mushrooms contribute springy, soft, or crisp textures. Perilla sea-bamboo mushroom soup grinds perilla seeds into the broth with mushrooms and sea bamboo, making the liquid pale, opaque, and thicker than the clear soup. A spicy version adds red seasoning without removing the ground-seed body. Mushroom doenjang jjigae uses fermented soybean paste as its salty broth base. Mushroom bulgogi cooks thin beef and mushrooms in a sweet soy seasoning. The house mushroom hotpot spreads several mushrooms, vegetables, and meat across a broad pot, preserving their shapes before they soften in the simmering stock. Sea-bamboo barley bibim noodles move away from soup: barley noodles and sea bamboo are mixed directly with red seasoning on a plate. Fried mushrooms use a light batter to form a crisp shell around the softer ingredient. Kimchi and kkakdugi are made by the restaurant, with seasoned bellflower root and soy-pickled peppers among the accompanying dishes. Individual soups arrive in earthenware bowls that retain heat. Hotpots use wide vessels over table burners, exposing the range of caps and stems across the surface. That vessel difference is practical and visible: a single bowl concentrates broth and mushrooms for one setting, while the broad hotpot keeps multiple ingredients spread out for a shared simmer.