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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.
Gangdong-gu in southeastern Seoul is a family-oriented district known for its community markets and traditional Korean restaurants. Cheonho Market offers one of Seoul's best selections of traditional banchan, grilled fish, and home-style Korean cooking away from the tourist circuit.
It's more of a bar than a restaurant. The side dishes are prepared with great care. They even serve egg pizza(?). The meat portions might be a little small. However, the building's public restroom, used by restaurant guests, lacks a sink for washing hands, and of course, there's no way to wash your hands with soap. This was disconcerting, and I found it difficult to continue eating.
It's an old place, so maybe it's not turning over? The bossam is lukewarm, and the side dishes are musty. The water kimchi smells too strong. I don't think I'll be back. The tables are incredibly sticky.
Korean blogger posts. Links open original posts on Naver.
I've never had pig's feet here, so I don't know what it tastes like, but I come here every now and then during oyster bossam season. The bossam is thinly sliced with a perfect ratio of fat to lean meat. Bossam is delicious on its own, but it's even better when served with oyster bossam. I also like the fried egg served as a complimentary side dish.
