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.
Yeongdeungpo-gu's Times Square mall and Yeouido financial district generate a diverse food scene of department store restaurants, business lunch spots, and the Han River cycling culture that has made outdoor food and coffee culture a fixture of the waterfront.
Everything was delicious, but the cold-pressed cod. It was so good!! I visited in February, but I'm leaving a belated review because I was thinking about it again 🕺❤️
My current favorite restaurant in Seoul. The mackerel tartine was amazing, and the hummus and cod dish were both delicious. The seasoning, dressing, and ingredients all have that unique Birch kick, and they blend so well with the ingredients and are so fresh. I want to come here every month. I just wish there were more options for non-alcoholic drinks. The kombucha was so-so. Oh, and the vibe and service are also great. But please don't become too famous. I have to go.
Korean blogger posts. Links open original posts on Naver.
