Gilpost · Jung-gu, Euljiro 3-ga

Noodle houseChinese

Andongjang

안동장 Seoul's oldest surviving Chinese-Korean restaurant, open since 1948 and famous for oyster jjamppong

Data as of 2026-09-30 · Published 2026-10-01 · Compiled by Gilpost

Andongjang is a Chinese-Korean restaurant run by a Chinese-Korean family, directly outside exit 10 of Euljiro 3-ga station. It opened in Jongno in 1948, moved to this spot in the 1950s, and has passed from founder to son to grandson — three generations. Seoul designated it part of the city's Future Heritage in 2013. What it is known for is gul jjamppong: not the red noodle soup but a white one, thick with oysters and cabbage. Several posts record that it was not on the original menu but was invented in this kitchen in the 1970s. The restaurant fills a whole building, and when the ground floor is full you are sent up to the second or third. It closes at nine on weekdays and eight at weekends. The posts we read run from March to September 2026.

The basics

6 posts say it is walkable from the station.

When it opens

Of 11 posts: 9 wrote Weekdays 11:30–21:00, 9 wrote Weekends 11:30–20:00.

Counted from what bloggers wrote in their posts; we did not confirm it with the restaurant. Where the values differ, it may be a change over time rather than a disagreement, so we show when each one was written.

These hours are counted from the posts we read. Shops change them without notice — check Naver Place before you go. Place — check hours

What people order

The most ordered dish is tangsuyuk (탕수육) — 11 of 18 posts.

The prices here are what bloggers wrote down in their posts, and they may have changed since. Check Naver Place for the current menu and prices. This list is not a menu board — it counts what bloggers actually ordered and ate. Check on Naver Place

What to order

• 간짜장 (삼선·새우·쇠고기송이)10 ate it
  ganjjajang₩10,000 · ₩11,000 · ₩12,000

  What people here actually order most — ten posts ate it. Beyond the plain version there are seafood, prawn and beef-and-mushroom variants

  The line that follows this sauce around is that it is not sweet the way modern jajang is. One writer came specifically because she had grown tired of the sweetness (31367) — **and then found it salty**. Another records the disagreement across her own table: too sweet for her, not sweet at all and if anything salty for her husband (31382). Three note how stiffly it is fried: it takes real work to mix through the noodles. One dissent on the noodles themselves, from a table where the same person had been happy on an earlier visit (31372)

• 굴짬뽕 · 매운굴짬뽕7 ate it
  gul jjamppong₩12,000

  The dish this place is known for. The white broth and the red, spicy one sit side by side at the same ₩12,000 — oysters with cabbage, wood-ear mushroom and bamboo shoot

  The seven who ate it split between "clean and bracing" and "mild". One notes there is pork in it as well as oysters, which is why it read to her as mild rather than briny (31392); another found no fishiness at all and plenty of cabbage sweetness (31371). **One dissents**: clean, yes, but not as deep as she had hoped (31376). The writer who had the spicy version found it less fierce than expected (31390). One writer cannot eat oysters and so has never had it; three more resolve to come back for it. One ordered something called king-oyster-mushroom oyster jjamppong at the same price, and we cannot tell whether that is a third thing (31389)

• 송이짬뽕 · 매운송이짬뽕4 ate it
  songi jjamppong₩12,000

  The mushroom jjamppong, ₩12,000 like the oyster one, in a mild and a spicy version

  One writer ordered it because the walls were papered with it, and found it nothing like an ordinary jjamppong — dense with mushrooms, with a faint numbing edge that grew on her (31367). Another is emphatic that the spicy one is the point: order plain and you get the white broth, which is not what she came for (31368). And one, ordering it after a long lunchtime drink, found it too wholesome, the broth and the noodles refusing to meet (31384)

• 짜장면3 ate it
  jjajangmyeon₩8,000

  The cheapest thing you can make a meal of here: ₩8,000

  One writer, who expected to talk about the sauce, found herself talking about the noodles instead (31364). Another calls it plain in the best sense — no forced smokiness, the old way (31387). And one notices how many people are here alone with a bowl of it (31378)

• 마파두부 · 마파두부밥3 ate it
  mapadubu₩12,000

  ₩12,000 for the version that comes with rice

  They disagree about the heat: one tastes the numbing spice clearly (31368), another says it rises a little but never becomes hot (31377). The second ordered it only because it had been recommended to her, and was glad she had

• 볶음밥 (삼선·쇠고기송이)2 ate it
  bokkeumbap₩10,000

  ₩10,000, and it comes with a dish of jajang sauce and a bowl of egg soup

  One writer finds it deliberately under-seasoned and says the point is the jajang sauce served beside it — spoon that in and the rice comes alive (31373). Another praises the grains, each one coated and separate, but finds the same sauce salty (31367). One ordered it on impulse after watching an older man eat his with evident pleasure

• 삼선짬뽕2 ate it
  samseon jjamppong₩11,000

  The red seafood jjamppong, ₩11,000

  Two ate it; one has a reservation. It looks fiercer than it tastes, she writes, and the seafood is varied — including, unusually, fish — but the broth carried a faint fishiness she read as the seafood not being at its best (31379)

• 울면(삼선울면)1 ate it
  ulmyeon₩11,000

  Noodles in a thickened broth, ₩11,000

  One writer's husband ordered it: mild, she says, and the noodles springy enough that she took them out and mixed them into the jajang instead — **and liked that better than the noodles the jajang came with** (31382)

• 전복해선볶음면1 ate it
  jeonbok haeseon bokkeummyeon₩16,000

  The dearest thing on the rice-and-noodle side at ₩16,000. One post lists it among the house specialities

  The one writer who ordered it wishes she had not: she wanted a little heat and got oil instead, and spent the meal looking at the jajangmyeon everyone else had (31378)

• 사천짬뽕(순한맛)1 ate it
  sacheon jjamppong

  One post orders it under this name and reports that, despite what the name suggests, you can have it as a mild white broth. No price is given

  "Sichuan makes you brace for heat, but ordered mild it comes as a white broth — no edge to it, sweetness drawn out of a great deal of cabbage rather than out of fat" (31387). **The name does not appear in the twenty-five-item menu another writer transcribed** — whether it lives in the separate book of cooked dishes, or is another jjamppong under another name, we cannot say

Sides, and what comes with it

• 탕수육11 ate it
  tangsuyuk₩20,000 · ₩28,000

  ₩20,000 small, ₩28,000 large, and it arrives with the sauce already poured over — no dipping bowl. Eleven posts ordered it

  Five posts reach for the same phrase — old-style tangsuyuk: a thin batter over pork rather than the thick glutinous coat of the modern kind, with onion, carrot, wood-ear and cucumber over the top. **The batter divides them flatly.** Two praise it as thin and properly crisp; three find it not crisp enough, the pork itself indifferent, or the pieces too small. One calls the small size dear for what it is (31382); another says the small goes in a few reaches of the chopsticks (31377). One table ordered the beef version instead, at ₩28,000 for a small (31372)

• 그 밖의 요리 (짜장 삼겹살찜·유린기·깐풍닭고기·난자완스·동파육·라조기·계란탕)5 ate it
  yori₩18,000 · ₩28,000 · ₩35,000 · ₩36,000

  The cooked dishes have a book of their own. The prices that appear: egg soup ₩18,000, sweet-and-spicy chicken ₩28,000 small, crisp chicken with vinegar sauce ₩35,000 large, and pork belly braised in jajang ₩36,000 large

  The braised pork in jajang was ordered out of curiosity and half-regretted — a fine thing over rice and with drink, but the meat itself dry, and she would not order it again (31389). The same table found the dongpo pork cleaner than expected and also dry, and the vinegared chicken exactly the thing to cut through everything fried that came before it. The egg soup was a hesitation that paid off: something sea-cucumber-like in it, seasoned just right (31378). The sweet-and-spicy chicken won over a self-declared dip-don't-pour partisan (31378), and the meatballs and fritters are described simply as restrained (31390)

• 군만두3 ate it
  gunmandu₩8,500

  ₩8,500

  "Properly fried, the standard Chinese-restaurant dumpling — fine with a little soy, and good to reach for between mouthfuls of jjamppong" (31370). The other two came as part of a larger shared order

• 계란국·우동국물3 ate it
  gyeranguk

  Served at no charge — a clear soup that comes alongside the fried rice and the cooked dishes

  Three posts mention it and all three use it the same way — to clear the mouth between dishes. One notices the spring onion in it still crisp (31377); another says the broth was good enough to make her want to order the noodles it belongs to (31367). Four posts list the standard banchan: cubed radish kimchi, pickled radish, raw onion and black-bean paste

• 고기튀김3 ate it
  gogi twigim₩20,000

  Fried pork without the sauce, dipped in salt. ₩20,000 for a small — the same as a small tangsuyuk

  All three ate it and two find it greasy — one says the batter drinks the oil, and recommends the pepper-and-salt dish to cut it (31373); another expected something crisp and got something soft and under-seasoned (31379). The third ordered it with the jajang and wrote only that the place is very good indeed (31374)

• 깐쇼새우(간소새우·칠리새우)3 ate it
  kkanso saeu₩28,000

  Fried prawns in a sweet-hot sauce. ₩28,000 for a medium

  One writer names it the single thing to order here — big prawns, the flesh filling the batter rather than the batter filling itself, and a sauce with enough heat to keep it from cloying (31372). The other two ordered it as part of a group spread and say nothing further about it

• 양장피3 ate it
  yangjangpi₩38,000

  The dearest dish anyone in these posts ordered: ₩38,000 for a large. All three orders were at group dinners

  One writer talks herself out of it inside a single paragraph: fresh vegetables, generous seafood, a mustard sauce that goes with drink — and then, nothing special, much the same as anywhere (31389). The other two ordered it at family occasions and record only that it was fine (31393)

Parking

8 posts say you cannot park. None say you can.

Do not bring a car. Eight posts say there is no parking, in as many words — no parking, parking unavailable, parking difficult, no car park of its own so take the train. Not one post says there is parking. One writer who tried describes the reality: the public bays nearby are almost always taken and worse on a weekday; there are private lots you can find through an app; and people park in front of shops that are shut at weekends (31367). Nobody gives a price.

Who came, and with whom

Getting there

Getting inside

When the ground floor fills, they send you up. Seven posts record eating on the second or third floor. One writer found the whole building is Andongjang, first to third; another was taken to the third floor on both her visits, and watched the staff keep sending people past the older regulars downstairs; a third counts five floors and credits that for how fast the tables turn. Which is why almost nobody waits — one post states it flatly as the reason this is the best lunch room in the district, and the longest wait we read about is ten minutes behind two parties at midday on a weekday. You get up there by stairs — one writer describes climbing them to a booking on the third floor. Not one post mentions a lift.

Nobody writes about getting in with a wheelchair or a pushchair. Across twenty posts the words for wheelchair, pushchair, ramp and threshold never appear. Here, though, the question does not stop at the door — when the ground floor fills you are sent up, one writer describes climbing the stairs to the third floor (31389), and not one post mentions a lift. Whether you get a ground-floor table depends on when you come: one writer found it filling first with older regulars (31377), another has been here many times and had never once sat downstairs (31368). No one looked at the step at the entrance, and no one records another way up.

Nobody has looked at the toilets. The word appears in exactly one of twenty posts, and there it sits in a copied block of amenities — booking, groups, separate toilets for men and women, takeaway (31377). Nothing in that post suggests the writer saw them. So we have not counted it. For a restaurant that occupies a whole building and sends diners up as far as the fifth floor, not one post says which floor the toilets are on. That is not an absence of toilets; it is an absence of anyone who checked.

No one mentioned: In a basement · Lift to the floor · Ramp at the door · Step at the entrance · Step-free access · Toilet inside · Accessible toilet · Separate restrooms. That is not the same as there being none — it means we could not confirm it. Worth calling ahead, and do tell us: we will put it here.

How to read these posts

• Posts saying they paid themselves5 / 185 of 18 posts
• Posts saying nothing either way13 / 1813 of 18 posts

Posts that followed a TV spot

Of the 25 posts we gathered, 7 went up on a single day right after a TV spot and show no sign of a visit. They retell the broadcast, so we left them out of the counts.

We do not discard them. That a TV spot produced a burst of posts is itself something worth knowing about a place, and a star rating will not show it.

When the posts appeared

What we do not know

• This is a place you take the subway to. Six posts name Euljiro 3-ga station, and the three that give a distance disagree slightly — about fifty metres from exit 10, seventy-two metres, or simply right outside it. Lines 2 and 3 meet there. Two writers describe walking on to the Cheonggyecheon stream afterwards, one of them for the sun going down between the buildings (31370). Nobody writes about coming by bus.
• You will rarely queue, but they do take bookings. Only one writer in twenty records actually waiting: ten minutes behind two parties, midday on a weekday (31392). One states the opposite as a rule — busy, yes, but so many tables that there is no wait, which is why she calls it the best lunch room around (31368). A third arrived at an odd hour after a long lunch, saw white-haired regulars waiting at the door, and was still seated quickly (31384); a fourth came after the weekend lunch rush and walked in (31387). One group booked ahead and was given reserved seating on the third floor (31389), and three posts note that bookings and large parties are taken. If there are several of you, ring first — the seats are many, but not many on any one floor.
• The door may be shut in the middle of the afternoon. Eleven posts give opening hours, and two of them contradict each other outright about the afternoon break. A post from 21 September records a break from 15:30 to 17:00 (31371); one from 6 September says there is no break at all, and that this is a place where you can drink in the daytime (31384). The other nine say nothing about it. We cannot tell which is true now. The closing time splits once too: nine posts give nine in the evening on weekdays and eight at weekends, while a March post says nine every day (31392). If you are going after lunch, ring first.
• The price range on this page is for the noodles and rice. Jajangmyeon at ₩8,000 up to the abalone-and-seafood fried noodles at ₩16,000, with the oyster and mushroom jjamppong at ₩12,000 and the ganjjajang at ₩10,000. The cooked dishes are counted separately: tangsuyuk ₩20,000 small and ₩28,000 large, prawns in chilli sauce ₩28,000, crisp chicken ₩35,000, pork belly braised in jajang ₩36,000, yangjangpi ₩38,000. They come from a separate book of a menu — one writer photographed a single page of it and gave up, saying there were dizzyingly many (31389). Two writers push back on price. One finds ₩20,000 a little steep for a small tangsuyuk (31382); another, comparing with her own town, says that for the middle of Seoul the oyster jjamppong is cheap (31392). And the ganjjajang is ₩10,000 in an August post and ₩11,000 in a September one — the August writer's transcription of the menu lists a plain version at ₩10,000 and a seafood one at ₩11,000, so we cannot tell whether the September writer ordered the seafood one or whether the price went up.
• The history on this page is what the posts say, not what we verified. That it opened in 1948, moved from Jongno to Euljiro, has passed down three generations of one family, and was named to Seoul's Future Heritage list in 2013 — several posts agree on all of that. More than one also records that the oyster jjamppong was not an opening-day dish but was created in this kitchen in the 1970s; one of those posts works from the Future Heritage record, a 1971 newspaper report and a 2022 interview (31365). That post also flags where its sources disagree: the heritage record dates the move to Euljiro to 1950, the family's own interview to 1956. We do not know which is right. Two posts explain that the Andong in the name is not the Korean city but a place name the founder's family brought from China — one says Shandong, the other names a city within it. Stories about shouting matches in the kitchen, or a chef sending away customers who asked for oyster jjamppong in summer, appear in one post only, with nothing behind them, and we have not repeated them.
• One digit of the phone number is in dispute. Six posts give 02-2266-3814; one gives 02-2266-3921 (31373). That same post also writes the lot number as 315-18 where everyone else, and our own records, have 315-1. Whether both lines exist or one writer mistyped, we cannot say — we list the number the six agree on.

Sources (18)

Every number above was counted from the posts below.

1. [안동장] 을지로3가 맛집 1948년 노포 중국집 굴짬뽕 탕수육 군만두 .... 2026-09-22 · 짱구만두의 블로그
2. 을지로 회식 80년된 중국집 안동장에서의 굴짬뽕 모험, 호들갑리뷰 2026-09-21 · 호들갑과감성을비벼주세요~
3. [을지로3가 맛집] 서울에서 가장 오래된 80년 전통 중국집, 깐쇼새우.... 2026-09-20 · 잔망은지의 하루
4. [을지로 3가] 안동장 2026-09-19 · 그냥 한 번 해보기
5. (을지로3가) 안동장 2026-09-19 · Rainy의 블로그
6. 서울 청계천 나들이와 을지로 3가 화교 중화요리 맛집 '안동장' 내돈.... 2026-09-19 · 뉴요커 John의 블로그
7. 서울 노포 맛집 | 종로3가 동대문허파집& 을지로3가 안동장 2026-09-18 · 진짜 하루
8. 을지로3가 맛집 안동장 후기｜간짜장 탕수육 마파두부, 1948년 노포 .... 2026-09-15 · dbddbd_20
9. [중구 을지로 맛집] 안동장 - 새우간짜장, 삼선짬뽕, 고기튀김 Since 19.... 2026-09-14 · 남군의 식도락
10. 열쩡 8월 2026-09-11 · 뚠뚠 그것이 나의 길 · via Daum
11. [을지로] 안동장 2026-09-06 · voryvorysal님의 블로그
12. 을지로 블루리본 노포 중식당 안동장 송이짬뽕 중식냉면 2026-09-06 · 그날의ㄱ 향수 서른마흔다섯 방울...
13. [을지로]안동장 을지로 맛집 서울에서 가장 오래된 중식당 2026-08-29 · 고래상어의 picnic!
14. [중구/을지로] <안동장> 을지로3가 약 80년 전통 중국집 중화요리 내.... 2026-08-28 · 소소한 식도락 이야기
15. 을지로3가 안동장 ,1948년 노포 탕수육과 짜장면 / 내돈내산 2026-08-25 · 다정한 사피엔스
16. [서울중구]을지로 중식 노포 맛집 안동장 블루리본 5개 받은 이유 2026-04-12 · 임이에요
17. [중구] 을지로3가역 새송이굴짬뽕이 하드캐리한 '안동장' 2026-04-09 · 아그럴수도있겠당~
18. 서울에서 가장 오래된 중식당 안동장 후기 굴짬뽕 완뽕 2026-03-19 · 신난닿닿닿

Of 305 candidate posts we opened 69 and kept 18 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.

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