Garusilbi

Silbi-jip is an old Korean name for a cheap neighborhood drinking house where you pay little more than the cost of the food, and Garusilbi borrows that idea for a modern Yongridan-gil crowd. It opened in April 2025 and describes itself as a pocha with chef's-choice tables. The thing to order first is the seasonal set, a spread for the whole table rather than per person; in early 2026 it brought a brothy clam soup, a crisp minari and chive pancake, grilled mackerel and two small side dishes, which is plenty for two people over soju or makgeolli. Later in the night the à la carte list takes over: boneless spicy chicken feet with rice balls, chilled boiled pork with spicy bean sprout japchae, spicy shrimp soup, and snack-bar comfort food like jjapaghetti with egg and cheese or an old-school street toast. Inside there are only four or five tables, decorated with murals and odds and ends, and beside the door there is tent-style outdoor seating that opens when the weather is mild. Soju, beer, wine and makgeolli are all on offer.