Mat 50nyeon Heotjesabap

He is considered the originator of "Heotjesabap," a popular dish in Korea, as he was the first to commercialize it. Currently, his daughter-in-law has also taken over the tradition, and the family has been dedicated to running the restaurant for over 50 years, spanning three generations.
Heotjesabap is a traditional local food of Andong in which, without actually performing a ancestral rite, one makes bibimbap by placing various namul (seasoned vegetables) on white rice and mixing it with soy sauce, as if it were jesa rice. Andong has many famous seowon (Confucian academies), so since olden times Confucian scholars would gather and enjoy pungnyu (refined leisure). They would set out ritual food, compose chukmun and jemun (ritual texts), imitate performing a ancestral rite, and then share and eat the food together. That is how this food came to be named heotjesabap.

Accessible travel information

Machine-translated from Korean.

Mobility

Public transport

도보 1분 거리 버스정류장 있음(112번 운행)

Access route

식당 내부 평탄한 보행로 조성

Entrance passage

출입구 경사로, 자동문 설치

Families with infants

High chairs

유아용 의자