EAT콩예원
Korean
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.
Gwangjin-gu's Konkuk University area has a dense concentration of restaurants catering to students — affordable, diverse, and open late. The area is a reliable destination for budget Korean dining: tteokbokki, kimbap, and pork cutlet restaurants line the streets near the university gates.
Today is a special occasion, and while I typically indulge in a lavish hotel buffet for such events, I’ve opted for a healthier alternative. I’m here to enjoy a traditional Korean course meal, which offers a delightful array of dishes without the temptation to overindulge. I have a deep appreciation for course meals, as they provide a balanced and varied dining experience that allows me to savor each dish at a leisurely pace.
Korean blogger posts. Links open original posts on Naver.
