Discover Gangwon’s Rustic Traditions in Seoul: Jang Kalguksu at Farmers Market Patjip

In Seoul’s bustling neighborhood of Apgujeong-dong, Farmers Market Patjip offers diners a rare chance to savor the essence of Gangwon Province’s culinary traditions through jang kalguksu. This hearty noodle soup features a deeply savory broth crafted from traditional Korean fermented sauces, served with perfectly chewy noodles and complemented by a side of bright, spicy kimchi—a meal steeped in nostalgia and rustic authenticity.

A Gateway to Gangwon’s Unique Culinary Heritage

Farmers Market Patjip stands as one of the few essential destinations in Seoul that specializes in Gangwon Province’s jang kalguksu and pat kalguksu (red bean noodle soup). Offering a true taste of Korea’s mountainous northeast, the restaurant’s signature dishes are prepared with meticulously crafted broths made from soy-based jang and gochujang (spicy red chili paste). The ingredients are locally sourced, with beans and red beans hailing from Yeongwol, a region celebrated for its fertile lands in Gangwon.

Beyond jang kalguksu, the menu features other iconic dishes like patjuk (red bean porridge) and hearty soybean-based noodles that are equally reflective of Gangwon’s agricultural identity and historical resourcefulness.

Gangwon Province: A Cuisine Born of Ingenuity

Gangwon’s culinary traditions are as rugged and resourceful as the province’s landscapes. While the Yeongdong coastal region is famed for its seafood, including spotted shanny (samsugi) and braised skate, the inland Yeongseo area has long contended with harsher conditions. With rice and fresh seafood considered rare luxuries, locals developed an inventive culinary culture centered on what could be cultivated from the land.

A defining hallmark of Gangwon cuisine is its distinctive local fermented soybean paste, known as makjang. Uniquely prepared without the soy sauce extraction step found in other regions, Gangwon’s makjang is made solely from soybeans fermented into dense, nutrient-rich paste blocks. This process guarantees a darker, richer, and more concentrated flavor compared to standard doenjang. Additionally, in Gangwon’s cold climate, malted barley is added to accelerate the fermentation, making makjang ready for consumption within just 10 days—a stark contrast to the months required elsewhere. The resulting paste embodies the resourcefulness and depth of Gangwon’s food traditions.

Makjang at the Core of Mountain-Style Jang Kalguksu

Makjang, with its intense earthy flavor, is the soul of Gangwon’s jang kalguksu. In Yeongseo, this noodle soup is prepared by simmering onions and squash in makjang to create a robustly savory broth, with a hint of gochujang added for warmth. The result is a deeply comforting dish that reflects the adaptability of Gangwon’s mountain cuisine. Regional variations also add a layer of complexity—Yeongseo’s rendition is richer and more makjang-forward, while Yeongdong typically skews toward a spicier, gochujang-dominant approach.

Farmers Market Patjip: Bringing Gangwon Flavors to Seoul

Farmers Market Patjip prides itself on delivering an authentic culinary experience rooted in Gangwon tradition. The restaurant partners with organic farmers from Yeongwol to source high-quality grains and legumes, staying true to its name and philosophy. Beyond its restaurant offerings, Patjip also supplies ready-to-cook meal kits, including patjuk and pumpkin porridge (hobakjuk), to major online platforms like Market Kurly. For in-store customers, freshly prepared soybean and red bean broths are available for purchase, providing a taste of Gangwon’s rustic flavors to take home.

In summer, Patjip’s menu expands to include patbingsu—a shaved ice dessert topped with sweetened red beans—that further highlights the region’s prized produce. The restaurant’s year-round best seller, however, remains the jang kalguksu. At only 9,000 won per bowl, diners can enjoy thick, chewy noodles in a harmonious broth enriched with vegetables, makjang, and gochujang. For just 3,000 won more, customers can elevate their soup with additions like tender beef brisket or house-made dumplings. Patjip’s dumplings, with their thin yet generously filled skins, are also a popular side dish on their own.

An Elevated Dining Experience in Apgujeong

Farmers Market Patjip offers visitors to Seoul an affordable yet enriching dining experience, enhanced by the quality of its accompanying kimchi—available in mild white or spicier red varieties. Both options are noted for their clean, fresh flavors and domestically sourced ingredients. The restaurant’s commitment to quality leaves a lasting impression, enticing many customers to purchase kimchi and broths to enjoy at home.

Located in Apgujeong, an area increasingly known for its wine shops featuring reasonably priced Italian Barolo and French Burgundy, Patjip has become a favorite stop for comfort food after a wine run. While jang kalguksu takes center stage, winter diners are encouraged to sample the rare and warming pat kalguksu, which holds its own as a seasonal delight.

Plan Your Visit

Address: 25 Apgujeong-ro 28-gil, Gangnam-gu, Seoul (120 meters from Exit 4, Apgujeong Station on Line 3) Menu Highlights: Jang Kalguksu (9,000 won), Pat Kalguksu (12,000 won)

Farmers Market Patjip bridges the traditions of Gangwon Province with the convenience of city life, offering diners not only a meal but also a meaningful connection to Korea’s rustic culinary heritage. Whether you're savoring a bowl of jang kalguksu or indulging in seasonal patbingsu, this Apgujeong gem is a must-visit for those seeking authentic flavors and comforting dishes.

Editor’s note: Eunjoong Kwon has been a journalist for over 20 years. After studying at ICIF, the Italian Culinary Institute for Foreigners in Piedmont, Italy, at age 50, he returned to Korea to write prolifically on food and wine. Kwon is also the author of several books, including “Wine and Tuna Mayo” and “Tasting Italy Through Pasta.”