EAT진옥화할매원조닭한마리
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.
Jongno-gu is the historic heart of Seoul, containing Gyeongbokgung Palace, Bukchon Hanok Village, and Insadong's antique street. The area balances ancient and modern — traditional Korean restaurants, teahouses, and street food vendors operate alongside contemporary galleries and specialty coffee shops. Eating here feels like a connection to centuries of Seoul food culture.
* Charcoal-grilled Salt and Spicy Chicken (half and half, 22,000 won) * Charcoal-grilled Sausage (15,000 won) I visited this long-established chicken restaurant on a friend's recommendation. The restaurant was spacious and airy, which was nice. The beer and food were delicious. The owner was so friendly! He has 30 years of experience in charcoal grilling. If you're looking to try a variety of charcoal grilled dishes, I highly recommend this place! The chicken was delicious, without any brining or gamey odor. Perhaps because it was grilled over charcoal, the aroma and texture were excellent. I ordered half spicy and half plain salt, and the spicy and savory seasoning was fantastic. I alternated between cold and hot water, and the sausage was also excellent. It went perfectly with the refreshing draft beer. For a detailed review, Search blog: wankki Insta ID: @wankki__
Korean blogger posts. Links open original posts on Naver.
