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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.
A barley rice restaurant with a long-established feel. I had dinner after shopping at Gyeongdong Market. They serve doenjang jjigae (soybean paste stew) made with their own soybean paste, and a huge portion of barley rice. The meal was incredibly generous, with side dishes like wraps and vegetables. I mixed the ingredients with my own choice of gochujang (red pepper paste) and ganjang (soybean paste). I wish they had sesame oil, but either way, it was a satisfying and filling meal. In these times of high prices, I'm so grateful for a restaurant that offers such a variety of side dishes.
Korean blogger posts. Links open original posts on Naver.
I arrived a little after 11:00 for an early lunch. There were no customers yet, and the owner, ajumma, was busy preparing, but she kindly let me in. I ordered the boripahoojeongsuk (barley rice set meal) for 9,000 yen. There were about 13 kinds of banchan lined up at a table for two, so much so that it couldn't all be served. Unfortunately, most of the side dishes weren't warm, but the sight of all of them was refreshing. (Of course, the barley rice and doenjang jjigae were piping hot.) To finish, I tore up some namul and lettuce and added the gochujang on the table to make vegetable bibimbap. I ended up using a little too much gochujang, but it was still delicious. Single-serving orders are accepted for one person.
Cheongnyangni Station Korean Restaurant, Woorijip Restaurant This is a place where you can enjoy a hearty meal of white rice prepared by a friendly owner. The thin soybean paste stew was perfectly seasoned, and the various side dishes were very clean and delicious. However, perhaps because we visited late in the evening, the barley rice tasted a bit soggy, which was a bit disappointing. If I have the chance, I'd love to try the pork belly.
