EAT테이스티버거
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.
Mapo-gu — home to Hongdae, Sinchon, and Hapjeong — is Seoul's youth and arts district, defined by its university population, live music venues, and creative energy. The food scene is diverse, affordable, and experimental: trendy cafés, late-night pojangmacha, global street food, and boundary-pushing restaurants all compete for attention in this perpetually buzzing neighbourhood.
I will never go. At this price, other places are much better. The taste is just nomar.. and it feels like the price is expensive. If the price is the same, "버들골이야기" is much better.
The food was better than I expected. The portions were small for the price, but the sashimi quality was good and the spicy fish stew was delicious.
