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.
Seocho-gu — home to Seoul's arts corridor, the Supreme Court, and upscale residential areas — has a refined dining culture to match its address. Garosugil in Seocho is particularly known for its café-lined tree canopy street. Restaurants here tend toward the polished and premium, often with outdoor terraces and wine lists to match.
Donkatsu, stone pot bibimbap, and stone pot udon are all delicious.
I like the stone pot type the best. It's delicious and the staff is friendly.
This restaurant specializes in buckwheat noodles. The pan-fried buckwheat noodles are delicious, and there are many different menu options. The store is clean and the prices are reasonable. It's a restaurant specializing in buckwheat noodles. Pan-fried buckwheat noodles are also delicious, and there are many different menu options. The store is clean and the prices are reasonable.
