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.
Jung-gu
Jung-gu sits at the geographic and commercial center of Seoul, encompassing Myeongdong (K-beauty and street food), Namdaemun Market, and the financial district. The food here spans the full range — from tourist-facing street stalls in Myeongdong to understated lunch joints serving office workers, and traditional Korean restaurants that have operated for decades without needing to advertise.
The pork belly and kimchi is very delicious. The services are nice. The staff will cook the meat for the customers and do a very good service. We will come back here next time
My wife found this place while visiting Korea recently in Myeong-Dong for dinner. We had to wait 30 minites or so to be seated. We ordered pork belly, which is their main dish here. Server was friendly, presentation was great, and best of all food was delicious. If you enjoy K-BBQ, this is the place to visit. we ended up ordering one more order of pork belly and kimchi fried rice after. I hear noodle is also great dish to order but we were too full. Expect to wait since it is a very busy place.
