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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.
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.
It is close to Boramae Exit 4 and is a famous restaurant in this neighborhood. There is a wait during lunchtime. Friendliness is a given, and the food is delicious.
It's absolutely fantastic. The chamnamul salad, kimchi, barley rice, and buckwheat noodles were all excellent, and the pancakes were delicious, too. I felt like this restaurant really stuck to the basics.
Korean blogger posts. Links open original posts on Naver.
This is a local restaurant I used to occasionally visit for lunch when I worked in the Sindaebang area. It was run by a married couple, and when I searched for a place to visit after a long time, I found out it was originally a meat restaurant... So, I searched for it just in case, and when I saw the dishes, it seemed like they'd moved, so I decided to give it a try. It turned out they had indeed moved, lol. I have fond memories of this place, but maybe the taste has changed a bit, or maybe it's just my taste buds... Still, this place is pretty good for this type of food in Seoul. The prices aren't too expensive, so it's easy to try a few different dishes. The buckwheat tea they serve you at the starter is especially delicious, and you can drink it instead of water.
