Essentials
Money in Korea
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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.
Dongjak-gu spans the southern bank of the Han River, with Noryangjin Fish Market — one of Seoul's largest wholesale and retail seafood markets — as its defining food landmark. Eating fresh sashimi at the market itself, surrounded by tanks of live seafood, is a quintessential Seoul experience available around the clock.
Tucked away in an alley, this restaurant was once frequented only by those in the know. There's even a back door that suggests it was once frequented by local government officials. Naturally, there's no parking. Cleanliness is abysmal. The food is mediocre, given the menu. However, I strongly advise against the kimchi and radish kimchi (the only side dish is that they're not that good).
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