Essentials
Money in Korea
Best exchange rates, ATMs & how to pay
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.
I heard it was so delicious that there was a long line, so I made a reservation for lunch on a weekday. ^^ The ribs were different from the usual ribs I'd seen, and they looked like walking sticks. The soy sauce marinade was the key to cooking them well without burning them!! I was impressed by the rich flavor after one bite. ^^ It's so delicious on its own that eating it plain is the best. The yukhoe they serve as a side dish is also the best. It's so fresh! That's why I ended up ordering the yukhoe bibimbap again. ^^ It was so delicious that I want to bring my parents next time!
72-hour aged galbi! Tender and juicy. Grilled over charcoal, it brings out the meat's rich flavor. The side dishes are clean and delicious, and the soybean paste stew is especially delicious. I was so surprised by how delicious it was! Next time I visit, I'll definitely order the soybean paste stew with plain rice!
After a long time, I was craving marinated ribs, so I went to Hanokjip Charcoal Grilled Ribs. Perhaps because they use aged meat, there was no gamey smell at all, and the texture was incredibly soft and not greasy. I was also impressed that they served soybean paste stew and a sample of raw beef as a side dish. And don't forget to try the Jjamppong Naengmyeon for dessert!
