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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.
Gangbuk-gu includes the scenic Bukhansan National Park foothills and is known for hiking culture and the restaurants that serve hikers before and after their climbs — hearty soups, makgeolli, and Korean pancakes have been the fuel of choice for generations of weekend walkers.
I never knew there was such a delicious lamb rib restaurant in Gongdeok-dong... The Turkish owner used to run a nearby Turkish restaurant called "Istanbul Grill," but sold it to another Turk, and opened this place about nine months ago. If you order meat, it's served over 90% cooked. You can grill it for about five minutes on the grill and eat it, or reheat any leftovers. While "Istanbul Grill" is closer to authentic Turkish cuisine, this place uses less spices to suit the Korean palate. The meat was tender, with a nice texture and no toughness. Mehmet patron Afiyet olsun ======================== I went back to see the Turkish owner, Mehmet, and pretended to know him, and he gave me this yogurt. This place is the real deal for lamb.
Korean blogger posts. Links open original posts on Naver.
Great quality food! Staff is very friendly and always welcoming. The food is always amazing.
The best lamb restaurant in Seoul. The best restaurant in Seoul.
