Eats

The Original Spicy Mushroom Stew: Deungchon Choe Wol-seon Kalguksu

Experience the authentic flavor of Beoseot-maeuntang(버섯매운탕) at the legendary Deungchon Choe Wol-seon Kalguksu(등촌 최월선 칼국수). This affordable yet incredibly delicious spot in Deungchon-dong(등촌동) offers a three-course delight of spicy stew, noodles, and savory fried rice.

geon

21 Dec 2025 • 3 min read

1. Entering the Legend of Deungchon-dong

Deungchon Choe Wol-seon Kalguksu(등촌 최월선 칼국수) is a historic restaurant in Deungchon-dong(등촌동), Gangseo-gu(강서구). The exterior shows its long history as a local favorite. The menu is simple: the main dish is Beoseot-maeuntang(버섯매운탕). Since it's a single-menu restaurant, you only need to tell the staff the number of servings you want.

The humble exterior of the famous **Deungchon Choe Wol-seon Kalguksu(등촌 최월선 칼국수)**.

The simple menu focusing on **Beoseot-maeuntang(버섯매운탕)**.

2. A Simple but Authentic Table

The table setting is minimal, with only one side dish: Kimchi(김치). Due to rising cabbage prices, there is a notice saying that extra Kimchi(김치) might be limited, but the staff kindly provided more upon request. This single side dish is the perfect companion for the spicy stew.

A notice regarding the temporary limitation of extra **Kimchi(김치)**.

A simple table setting with the essential **Kimchi(김치)**.

3. The First Kick: Minari and Mushrooms

The pot starts boiling with the lid closed. Once it begins to bubble, opening the lid reveals a generous amount of Minari(미나리) on top. Minari(미나리) is the true "kick" of this dish. You should first enjoy the Minari(미나리) and mushrooms before adding the noodles.

Waiting for the savory **Beoseot-maeuntang(버섯매운탕)** to boil.

The fresh **Minari(미나리)** added as the highlight of the stew.

4. The Journey Continues: Kalguksu and Soju

After finishing the mushrooms and Minari(미나리), it is time to add the Kalguksu(칼국수) noodles. Watching the noodles cook in the spicy broth is mouth-watering. A couple of bottles of Jinro Soju(진로 소주) pair exceptionally well with this hearty meal.

**Kalguksu(칼국수)** noodles waiting to be added to the pot.

Boiling the noodles until they are perfectly cooked.

Two bottles of **Jinro Soju(진로 소주)** that complemented the spicy flavor.

5. The Second Kick: Bokkeumbap

The second "kick" of this meal is the Bokkeumbap(볶음밥). The ingredients are prepared and waiting to be stir-fried. It was so delicious that I was too busy eating to take a photo of the finished dish, but the flavor was unforgettable.

Ingredients ready for the final **Bokkeumbap(볶음밥)** course.

This Beoseot-maeuntang(버섯매운탕) is not only affordable but also incredibly tasty. If only it were closer to my home, I would visit every day.

[Glossary: Korean Terms in This Post]

Gangseo-gu(강서구): A district in western Seoul.
Deungchon-dong(등촌동): A neighborhood in Gangseo-gu where the dish originated.
Deungchon Choe Wol-seon Kalguksu(등촌 최월선 칼국수): The name of the original restaurant.
Beoseot-maeuntang(버섯매운탕): Spicy mushroom stew.
Minari(미나리): Korean water parsley.
Kalguksu(칼국수): Knife-cut noodles.
Bokkeumbap(볶음밥): Korean fried rice.
Jinro Soju(진로 소주): A popular brand of Korean Soju.
Kimchi(김치): Traditional Korean fermented cabbage.