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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.
Gangdong-gu in southeastern Seoul is a family-oriented district known for its community markets and traditional Korean restaurants. Cheonho Market offers one of Seoul's best selections of traditional banchan, grilled fish, and home-style Korean cooking away from the tourist circuit.
I really like pork ribs and frequent a few restaurants. I had a weeknight dinner appointment, so I made the long drive to Myeongil Charcoal Grilled Ribs. Myeongil Charcoal Grilled Ribs opened in July 2016, and has been a popular pork rib restaurant for over a decade. The ribs were tender and not overly seasoned, making for a refreshing meal. They weren't fake ribs, but real ribs, and the meat was tender and sticking to the bone. A serving is 300g, and the price was 16,000 won for domestically produced ribs. It was also a great place. The side dishes were decent, and the owner was friendly.
Korean blogger posts. Links open original posts on Naver.
This place is a real hidden gem for pork ribs. It's not too sweet and has just the right amount of saltiness—so delicious. The owner changes the grill plates frequently, which is great.
