EAT이촌동면옥
Korean
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.
Yongsan-gu contains Itaewon — Seoul's most international neighbourhood — as well as the scenic Hannam district and Yongsan Electronics Market. Itaewon's food scene reflects its global community: Indian, Middle Eastern, African, and American restaurants share streets with high-end Korean and Japanese establishments. It's also where many of Seoul's foreign chefs have set up their most ambitious projects.
Make time to stop by and have an incredible meal, it's close by the National Museum of Korea. We ordered the short rib soup and the Ichon-dong gukbap soup, both were incredible. The dumplings we ordered were also great. It's been one of the best meals we have had in South Korea.
Korean blogger posts. Links open original posts on Naver.
