Ogeunnae, the old name for Chuncheon, features Chuncheon-style dakgalbi (spicy stir-fried chicken) using only fresh leg meat of chickens which give a soft and elastic texture.  

Oh Tongyoung offers fresh seafood dishes with seafood directly delivered from the ocean. ​

Even though Ogane Jokbal is delicious enough to prospered into a multi-branched enterprise, the restaurant choose to operate and focus on a single branch to keep and develop the qualified, consistent taste of Jokbal (pig trotters). The chewy and soft texture of jokbal is a popular menu, as well as bossam (vegetable wraps with pork) and makguksu (spicy buckwheat noodles).

Itaejae, located in a refined side street in Sogyeok-dong, offers authentic traditional Venetian-style Italian cuisine at a reasonable price.

Yukjeon Hoekwan has served Bassak bulgogi and Seonji baekban (Korean set menu with blood cake) since 1962, opposite of Yongsan Station. It has kept its original taste through three generations of operations.  

Chungmuro Jjukkumi Bulgogi has been loved by customers for 40 years with only Sutbulgui jjukkumi bulgogi (charcoal-grilled ocellated octopus with bulgogi). In particular, their special sauce for jjukkumi seasoning features properly spicy and sweet taste adding more flavor to the dish.    

Mandujip has operated for 30 years, offering simple and neat Pyeongan-do-style mandu guk (dumpling soup).

Jungin Myeonok offers Pyeongyang-style naengmyeon (cold buckwheat noodles), passed down to the owner from parents who came from North Korea. ​

Daejungjip has specialized in Dogani tang (ox knee joint soup) for 60 years. Customers can feel a simple and familiar ambience at the restaurant.  

Not like usual Gamjatang (pork back-bone stew), Halmajip’s Gamjatang uses only bean sprout and leek to make a refreshing soup taste along with red pepper powder, for a spicy flavor.