Hosu Sikdang Bonjeom 호수식당 본점

The dish that made this place is budae-bokkeum rather than budae-jjigae. Sausage, ham and onion are stir-fried on an iron plate in a sweet-spicy sauce and eaten straight off it; when about half is gone, ramyeon noodles and more broth go in and the same plate becomes army stew. The stew here is the Dongducheon kind, with glass noodles and crown daisy. The dongchimi (radish water kimchi) on the side arrives partly frozen. In Dongducheon, a city full of US bases, Silbijip started selling army stew in the early 1970s and Hosu Sikdang followed; this main branch on Jungang-ro has been running for nearly 40 years.