EAT설눈
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.
Seocho-gu — home to Seoul's arts corridor, the Supreme Court, and upscale residential areas — has a refined dining culture to match its address. Garosugil in Seocho is particularly known for its café-lined tree canopy street. Restaurants here tend toward the polished and premium, often with outdoor terraces and wine lists to match.
Korean healthy foods, bibimbab with short arm octopusare, seaweed & oyster soup, dried pollock soul served. Side dish such as various vegetables and kimchi and cucumber salad and potato with soy sauce are served without limitation. Kind and fast service are one of good things as well. Highly recommended for family and friends.
Friendly staff and good ol' spicy octopus. Their soup and jeon (Korean pancakes) are a treat as well
Korean blogger posts. Links open original posts on Naver.
I had the gopchang jjukkumi, which was delicious because it had a lot of gopchang and the jjukkumi was fresh. However, the sauce was a bit bland and sweet, so those who prefer a more stimulating flavor might be disappointed. The fried rice was seasoned just right, with seaweed flakes and flying fish roe... Next time, I'll try the soup. ^^
