Essentials
Money in Korea
Best exchange rates, ATMs & how to pay
Read guide →Korean cuisine (hansik) is built around balance — fermented sides (banchan), a steaming bowl of rice, and a main dish that changes with the season. Meals are served all at once rather than in courses, and sharing dishes at the table is the norm. The depth of flavor comes from slow-fermented pastes like doenjang (soybean) and gochujang (chili), which form the backbone of soups, stews, and marinades across the country.
Dongjak-gu spans the southern bank of the Han River, with Noryangjin Fish Market — one of Seoul's largest wholesale and retail seafood markets — as its defining food landmark. Eating fresh sashimi at the market itself, surrounded by tanks of live seafood, is a quintessential Seoul experience available around the clock.
the staff were really nice and don’t be scared of the long wait time because they even accomodated us when we arrived earlier! the food was really good, a unique take on kbbq
High quality sam gyeopseo/豚バラ/pork belly cooked over an embedded charcoal grill at your table. Excellent side dishes and good cocktails. Excellent!!
Korean blogger posts. Links open original posts on Naver.
My visit was a bit of a letdown after all the anticipation and waiting. While the pork was decent and the sides were forgettably standard, one thing truly stood out: the grilled spring onions on the pork. That was a unique and delicious twist I really appreciated. No walk in, scan the QR code at the entrance for a table.
