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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.
Gangseo-gu in western Seoul is a rapidly developing residential and commercial district near Gimpo Airport. The area has a growing food scene with a mix of established Korean restaurant clusters and newer commercial developments bringing café chains and international options to the expanding population.
This tofu specialty restaurant in Gayang-dong offers a diverse menu, including cheonggukjang (fermented soybean paste stew) and bean curd stew, and a decent selection of side dishes. The taste is above average, making it a favorite among local residents and office workers.
This place seems to have the best bean dishes. It's not common around here, but it's delicious~ ^^
Korean blogger posts. Links open original posts on Naver.
This tofu restaurant is famous for its tofu dishes. It's very popular. I called to plan a weekend visit and was able to make a reservation. I made a reservation for four, but they gave me the narrowest seat in the back. I'm not sure if they actually made a reservation or if they just gave me one of the last seats left. The food was all delicious.
