Cheogajib

Cheogajip sits in a side alley west of Exit 8 at Yaksu Station, an old family home turned longtime eatery serving North Korean-style jjimdak, noodles, and dumplings. The chicken is served baeksuk-style without broth, eaten with buchu and dipped in a sauce mixed from dadegi, mustard, and vinegar. The children of the parents who made noodles at their Yaksu Station home for about 60 years now run the place, and dumplings can be ordered only one plate per table. Wait times can be long, so a phone call before visiting is required.