✨ AI Restaurant Snapshot
UNCLE-K 排骨火鍋店 specializes in Korean gamjatang. Instead of handing diners raw meat and vegetables to cook, it braises the ribs and potatoes in Korean broth before bringing the whole pot to the table. The brand was created by a Korean uncle and a Taiwanese uncle. At the Hejiang branch, the broth is emphasized as a 36-hour slow simmer, then house sauce, perilla leaves, and dried radish greens are added, bringing Korea's wintertime gamjatang to Taipei.
● Original Gamjatang (Must-Order)
The broth is rich and spicy, but not merely salty and hot. Long simmering layers pork-rib flavor, sauce aroma, and leafy notes together. The ribs are large yet easy to separate, with tender meat best tackled directly. Potatoes turn fluffy after absorbing the broth; alternate them with meat to avoid palate fatigue.
● Korean Fried Rice Cakes
The rice cakes develop a thin, crisp shell while staying chewy within. Brushed with sweet-spicy sauce and sesame, the contrast is clearest when hot. They harden as they cool, so share this plate first and return to the ribs afterward—do not reverse the order.
● Potato Seafood Pancake
The pancake is crisp outside and thick within. Potato ensures the texture goes beyond a thin batter, while seafood adds savor. A vinegar-scented dip balances the richness, and the pancake retains some texture as it cools, suiting groups who cut it up alongside the main pot.
● Korean Steamed Egg
Korean Steamed Egg is soft with the broth's aroma and tastes milder than the rib pot, creating a pause between rich soup and fried food. It is not the loudest dish on the table, but pairs well for spice-sensitive diners and prevents the whole meal from staying at one heavy intensity.
Choose gamjatang by group size first, then add one fried rice cake or seafood pancake; steamed egg can be the gentle supporting player. If adding noodles or finishing with fried rice, avoid ordering too boldly up front. The size of a large Korean pot has a way of revealing itself late.
- Location:合江街188巷1號, about an 8-minute walk from Exit 1 of Zhongshan Junior High School (中山國中站).
- Background:Founded by a Korean uncle and a Taiwanese uncle, specializing in authentic Korean pork-rib soup.
- Highlights:36-hour slow-simmered broth, large ribs, potatoes, and Korean side dishes.
- Best for:Gatherings with friends, family sharing, or anyone switching from Korean barbecue to a soup pot.
📌 Editor's Take
UNCLE-K's Hejiang branch focuses tightly on one thing: making gamjatang the real star. A 36-hour broth, large tender ribs, and leafy aromas form the main pot, while fried rice cakes, seafood pancake, and steamed egg add texture. It is a walk from the MRT, but Rongxing Garden opposite makes it easy to recognize. Gather your people, save your appetite, and the pot makes a thoroughly satisfying meal.
