Bongsan Jjimgalbi

Daegu

Bongsan Jjimgalbi

Daegu's representative Jjimgalbi, which originated as a healthy meal for workers.

Edit. Jihyun Cho

Photograph. Kihun Jung

The history of Bongsan Jjimgalbi began in the early 1970s with the owner’s mother, who ran a restaurant called Chamjip. During the construction boom of that era, laborers would visit Chamjip for noodles whenever they felt hungry. It was a staple for those who ate five meals a day. Because the noodles were so delicious and the cooking skills were exceptional, the workers asked President Choi Byeong-yeol’s mother to prepare meat dishes. That is how Jjimgalbi was born. To promote the health of those engaged in physical labor, the dish was generously seasoned with garlic, and chili powder was used to balance the hot weather in Daegu. The soy sauce was also heavily seasoned, resulting in a savory taste. As word of mouth spread about Jjimgalbi, Chamjip changed its name to 'Bongsan Jjimgalbi.' President Choi Byeong-yeol inherited the restaurant from his mother about ten years ago. As customers who had visited since the early days shared memories of their own parents and faced layers of time over a drink with them, he developed a deep affection and sense of responsibility for the establishment. One customer visited the shop after the passing of their father and wept profusely, sharing the story of how they used to come with him to every graduation ceremony. Watching the customer recall such warm memories, he realized that a restaurant is more than just a place to sell food. He now runs the shop with a sense of mission that goes beyond mere responsibility. Saddened by the reality of long-standing establishments disappearing, he makes a vow to protect Bongsan Jjimgalbi for a long time. In this way, the history of a restaurant is completed through the collective responsibility and hearts of many.