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.
Gwanak-gu's university population (Seoul National University is the dominant anchor) drives a food scene of affordable restaurants, study cafés, and late-night delivery options. The local food culture is young, budget-conscious, and diverse — students from across Korea bring their regional food preferences and the restaurant scene reflects this variety.
I added some beef brisket soybean paste stew for my late colleague. The stew was a mess, and I couldn't tell if it had soybean paste or not. The rice was cooked somehow, and it was just chewy. When I raised the issue, the staff were indifferent... This is the worst restaurant I'll ever visit again... It's surprising that a place like this is still in business. The worst of the worst
The imported beef is delicious. Reservations are required, and for Fridays, reservations must be made 4 days in advance.
