OWL Magazine Korea

SamBaekJib Jamsil, Seoul

SamBaekJib is currently operated as a franchise restaurant. The original branch is located in Jeonju, and the name “SamBaekJib” originated from the fact that they used to sell only three hundred bowls a day.

The founder of SamBaekJib, Grandma Lee Bongsoon, never sold more than three hundred bowls no matter how many customers came. When all three hundred bowls were sold, even if it was morning, she closed the door. This rumor led many to start calling this unassuming rice soup restaurant. “SamBaekJib.”

“Introduced even in Huh Young-man’s ‘Shikgaek'”

The original branch of SamBaekJib started around 1947 in Jeonju and has been running for over 70 years. The current representative of the original Jeonju branch, CEO Jo Jeongrae, has continued the legacy from his grandmother and mother to the present day.

SamBaekJib is introduced as a traditional famous restaurant even in the culinary show “Shikgaek” hosted by Huh Young-man.

“SamBaekJib Jamsil Direct Branch”

While the original branch of SamBaekJib is in Jeonju, you can also find “SamBaekJib” in various places in Seoul. The flagship menu of SamBaekJib includes two representative dishes of Jeonju: “Kongnamul Gukbap” (bean sprout rice soup) and “Bibimbap.” Among these, SamBaekJib is particularly famous for its Kongnamul Gukbap.

You can find the Jamsil branch of. SamBaekJib to the south of Seokchon Lake. It’s a restaurant easily accessible from the main road near the Seokchon Lake intersection.

The restaurant is on the first floor, and there are also seating arrangements where you can sit and enjoy your meal after taking off your shoes. It’s quite spacious, making it a great place for group visits.

“Kongnamul Gukbap: 8,500 KRW”

Among the two representative dishes you can try at SamBaekJib, this time I tried the Kongnamul Gukbap. It can be considered the signature dish of SamBaekJib.

After ordering, you’ll receive simple side dishes of kimchi and kkakdugi (diced radish kimchi). They also provide a sheet of seaweed, which you can choose to add to your rice soup according to your preference. Personally, I prefer to crumble the seaweed and mix it into the rice soup, so that’s how I enjoyed my meal this time as well.

At the Jamsil branch, if you run out of rice, you can simply take out more from the area where they store self-serve rice. Personally, being someone who tends to eat a lot, I appreciated being able to add more rice without an additional cost.

“Enjoying SamBaekJib to the Fullest”

On one side, there is a guide on how to fully enjoy SamBaekJib, and the contents are as follows:

  • The shrimp soy sauce for the rice soup is clean.
  • The sauce for the jangjorim (soy-braised beef) is adjusted for the rice soup’s flavor.
  • It’s delicious when paired with makgeolli (rice wine).
  • There is a discount for set menu orders.
  • The haeonbap (rice mixed with various ingredients) is clean for hangover relief.
  • Crumble the seaweed and mix it into the rice soup or wrap the bean sprouts.

“Jeonju’s Traditional Liquor: Moju”

Moju is one of the three representative foods that represent Jeonju. It is a traditional local liquor of the Jeonju region, with a low alcohol content of only about 1 to 2 degrees.

Moju is made using traditional Korean medicine ingredients, including makgeolli (rice wine), fruit syrup, cinnamon, licorice, jujube, and black sugar. It’s a very mild drink with a low alcohol content and the inclusion of traditional medicinal ingredients, making it a drink that even those who are not accustomed to strong alcohol can enjoy. Since SamBaekJib is also based in Jeonju, you can also taste “Moju.”

As a place where you can taste representative dishes of Jeonju in Seoul, it’s a restaurant where you can enjoy a hearty meal without feeling burdened.

“Seoul Gwanghwamun, SamBaekJib Gyeongbokgung Station Branch”

  • Address: 133-3 Sajik-ro, Jongno-gu, Seoul
  • Phone number: 02-725-7555
  • Operating hours: (Mon-Fri) 10:00 AM – 10:30 PM, (Sat-Sun) 7:00 AM – 10:30 PM
  • Website: http://www.300zip.com