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Soups & stews · Itaewon

Won Daegutang

원대구탕

Locals' pickSince 1977Local classicBetter with a group ⓘ

The oldest house on Samgakji's cod-stew alley, open since 1977. Daegu-tang is a big pot of fresh cod, radish and a mound of minari (water dropwort) in either a spicy red broth or a clear one, simmered at your table. Locals add fried cod on the side and finish with fried rice in the pot.

서울특별시 용산구 한강대로62가길 8

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How it works here

🥢 How Korean restaurants usually work

Waiting

Short wait
Just join the line

No booking app; at weekend meal times you may queue briefly.· 2 reviews

What to order

📖 What is Sujebi?
  • Daegu-tang (cod stew), spicy or clear대구탕 (매운탕·지리)

    With radish and a heap of minari.

  • Daegari-tang (cod head stew)대가리탕

    Richer and bonier, a regulars' order.

  • Daegu-twigim (fried cod)대구튀김

    Crisp fried fish to share.

  • Fried rice or sujebi (hand-torn noodles)볶음밥·수제비 사리

    Added to the pot at the end.

How much to order

  • 👤 2Daegu-tang for two (spicy or clear), then fried rice.
  • 👤 3-4Daegu-tang plus a plate of fried cod, then sujebi or fried rice.

Insider tips

  • Don't skip the fried rice: it is cooked in the last of the broth and many people say it is the best part.· 3 reviews
  • If you don't want spicy food, order the jiri (clear broth); children eat it happily.· 3 reviews

Why it's famous

Open since 1977, it is the elder of the cluster of cod-stew restaurants in the lanes by Samgakji Station.· 4 reviews

  • Local classicDesignated a Seoul Future Heritage restaurant, and featured on the TV show Wednesday Food Talk.· 4 reviews

Good to know

  • In the cod-stew alley a few minutes from Samgakji Station (Lines 4 and 6), close to the War Memorial of Korea.· 3 reviews
Where this comes from (19 reviews)

Summarized in our own words from Korean diners' blog reviews; each fact is backed by at least two reviews. Last checked 2026-10-30.