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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.
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.
This is my go-to spot when I crave pig's feet in the neighborhood. I love that I can order a meal for myself, even in the evening. The garlic bossam set with minced garlic sauce costs 10,000 won. They also provide generous amounts of ssam vegetables. The small kimchi stew and side dishes change daily make for a satisfying meal. The owner is also very friendly, which is nice. ☺️
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