Ogya Sikdang 옥야식당

Okya Sikdang has been serving a single dish, seonji-gukbap (ox blood soup with rice), from inside Andong's Sinjang Market since 1965, making it one of the city's defining old-guard restaurants. A massive cauldron sits at the entrance, simmering for hours to produce a broth loaded with fresh ox blood, brisket, and beef shank, with enough solid pieces that the toppings alone could constitute a full meal. The soup resembles a lighter version of yukgaejang in appearance, delivering a savory, clean taste that avoids heaviness. Cheongyang chili peppers contribute warmth without sharp heat, while radish, outer cabbage leaves, and green onion add earthy depth. Minced garlic, chili flakes, and black pepper are set out at every table for personal seasoning, and adjusting them generously is the recommended approach, as doing so amplifies the broth's umami significantly. The napa kimchi served alongside contains jeppi, a Korean variety of Sichuan pepper leaf, which introduces a sharp citrusy tingle and an aroma sometimes likened to lemongrass, a distinctly Gyeongsang regional flavor that inspires strong opinions on both sides. The restaurant opens at 8:30 AM and regularly fills to capacity even during the opening rush, though turnover is quick enough that waits stay short. Located within the market, there is no on-site parking, so the nearest public parking lot is the practical option. Requesting the dish without ox blood transforms it into something closer to a beef soup or yukgaejang, making the restaurant accessible even to those who are not comfortable with seonji.