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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.
Seongdong-gu's Seongsu-dong has transformed from an industrial zone into Seoul's most talked-about food and culture district. Nicknamed 'Seoul's Brooklyn,' it hosts artisan roasters, pop-up restaurants, and concept cafés in renovated factories alongside high-end boutiques. The food scene rewards curiosity — the best spots are often down an alleyway or behind an unmarked door.
The atmosphere is old-fashioned, the pork belly is delicious, the vegetables are fresh, and the prices are reasonable! The service is friendly and the food is delicious, so I'd love to visit again.
Love the fresh meat here with reasonable price only 39k for 500gram, compared to other places we have eaten in Seoul. There is a 20-min queue but worth to try, with not so many tourists.
Korean blogger posts. Links open original posts on Naver.
This is one of the busiest Korean style pork restaurants in Seongsu, Seoul.
