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.
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.
A noodle restaurant with a truly delicious, clean broth. The head meat inside is also perfectly flavorful, with no gamey odor!
The side dishes and stews in the home-cooked meal were delicious, but the cleanliness of the dishes and tables was very disappointing. I think they could do with more attention to hygiene.
Korean blogger posts. Links open original posts on Naver.
