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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.
Geumcheon-gu, home to the G-Valley IT district, has developed a food scene driven by its young tech-worker demographic — specialty coffee, quick-service Korean and international options, and after-work drinking culture around Gasan Digital Complex.
This place is a real gem for Cheonggukjang. The stew is packed with soybeans, and there is plenty of tofu and pumpkin in it as well. The smell wasn't too strong, and the taste was light and pleasant. I ordered the Bossam Cheonggukjang set meal, and they served the rice in a pot, so I was able to enjoy the crispy rice crust at the bottom. Since it was lunchtime, many people were just ordering the stew, but mixing the seasoned vegetables with gochujang and sesame oil made for a healthy meal. The parking lot is a bit small, but they said it is okay to park on the roadside in front of the store until 2:30 PM. While paying the bill, I asked how long the restaurant had been open, and they said it has been 19 years. However, perhaps because there were so many old-fashioned items inside, it felt like an even older establishment.
The food is seriously delicious! Every single side dish is neat and tasty. To think we get this set at this price in this day and age..! Mixing the scorched rice into the rice and topping it with dried pollack is a fantastic combination~ The owner is also so kind that I want to come back often. It is the best meal I’ve had recently!
