Doilcho 도일처(都一處)
567 Gaehwa-dong-ro, Gangseo-gu, Seoul
Tel 02-2662-2322
Open 11:00 AM – 9:00 PM (Break Time: 3:00 PM – 4:30 PM)
No dedicated parking. Street parking available temporarily; notify the counter upon arrival.
A Culinary Legacy Since 1966
Signature Dongpayuk: A Testament to Patience and Craft
While Doilcho is famed for its **Xiaolongbao (Soup Dumplings)**, a recent visit was an opportunity to try their **Dongpayuk (Braised Pork Belly)**, especially as the dumpling chef was temporarily away. Unlike typical Chinese restaurants, preparing Dongpayuk requires a meticulous four-hour braise with star anise and aromatic spices, making it a rare and prized dish on many menus. Its presence throughout Doilcho’s entrance and dining area signals the restaurant’s confidence in this signature item.
Doilcho’s commitment to tradition has also earned it a “Centennial Store” plaque from Korea’s Ministry of SMEs and Startups, underscoring its historical significance among Seoul’s culinary landmarks.
Flavor and Texture: The Dongpayuk Experience
The Dongpayuk arrives at your table as a whole block of pork belly before being sliced for easy enjoyment. Each piece reveals a deep, glossy sauce permeating tender layers of fat and lean meat, offering a satisfying texture reminiscent of Korean bossam while retaining its distinctly Chinese aroma. It’s a portion comfortably shared by two adults, making it an ideal choice for a shared dining experience.
A Perfect Trio: Pork Belly, Steamed Buns, and Pickled Cucumbers
Accompanying the Dongpayuk are **fluffy steamed buns and crisp, tangy cucumber slices**, which balance the richness of the braised pork beautifully. The refreshing crunch of cucumber and the subtle acidity help cleanse the palate, while the buns allow diners to enjoy a perfectly composed bite of pork, sauce, and cucumber in one mouthful.
How Does It Compare? A Reflection on Mokran’s Dongpayuk
While savoring Doilcho’s Dongpayuk, it was hard not to recall the Dongpayuk from **Chef Lee Yeon Bok’s Mokran**, where the pork is served in a clear, delicate broth and boasts an exceptionally tender texture requiring minimal chewing. If one were to compare, Mokran’s version offers a slight edge in refinement, yet Doilcho’s rendition holds its own with its nostalgic depth and comforting richness.
Other Menu Highlights: Mapo Tofu Rice and Seasonal Oyster Noodle Soup
Beyond Dongpayuk and Xiaolongbao, Doilcho offers dishes like **Mapo Tofu Rice** and **Seasonal Oyster Noodle Soup (Winter)**, maintaining a gentle seasoning profile that avoids excessive saltiness or spiciness. This ensures diners leave feeling comfortably satisfied without digestive discomfort, a sentiment echoed by neighboring tables who remarked on how pleasantly light yet flavorful the meal was.
A Few Considerations for Visitors
While the dining experience is delightful, visitors should note a few practical considerations.
Limited Space : Despite occupying a standalone two-story building, Doilcho’s seating is limited, making reservations essential on weekends and holidays.
Parking Challenges : The absence of a dedicated parking lot requires patience when parking along the street.
Inconsistent Service : Not all staff members consistently demonstrate the level of hospitality expected at a restaurant with such a legacy. For Doilcho to continue thriving across generations, improving service consistency could be just as vital as preserving its culinary excellence.
Final Thoughts
If you are looking to explore Seoul’s historic Chinese restaurants near Gimpo Airport, Doilcho offers a rare opportunity to experience traditional Dongpayuk and Xiaolongbao in a setting rich with history. Whether you’re a local food lover or a traveler seeking authentic flavors before your flight, Doilcho is a dining destination that preserves a slice of Seoul’s culinary past while still serving delicious, comforting dishes today.
