Wonhalmeoni Bossam Bonjeom 원할머니보쌈 본점

The flagship of the bossam chain founded in 1975 moved during redevelopment and reopened with a modern, restaurant-style dining room on the second floor. Private rooms and group tables suit larger parties, and the walk from Sindang Station is long, but there is a parking lot and a Catch Table waitlist. Handon modum bossam, a platter of sliced boiled Korean pork, comes with the sweet, heavily seasoned bossam kimchi, and naengchae jokbal (cold dressed pig's trotters), flame-cooked octopus and perilla-oil buckwheat noodles turn it into a full spread. Solo diners get the gamasot-bap bossam bansang, a set with pot-cooked rice, soy-braised meat and salted seafood, and water poured into the emptied pot turns the scorched rice into sungnyung, a toasty rice tea. Orders go through a tabletop kiosk with payment at the counter, and the Cheonggyecheon stream lies nearby for a walk afterward.