Essentials
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.
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.
It specializes in cuisine from Jeolla Province, the southwestern part of Korea. It's signature is grilled hairtail, braised fish, and seasonal seafood. This time, I try Seafood and Green Onion Pancake. It is crispy and savory! Stir-fried Octopus with Rice is also recommendable! It is a little bit spicy and tasty with good chewy texture of small octopus. The staff are very friendly and attentive.
The Korean dishes here are phenomenal. Each dish is prepared with such care, and you can really taste the quality of the ingredients. I especially loved the cozy, traditional atmosphere. Definitely a place I'll visit again. The prices are reasonable too, which is a plus!...
Korean blogger posts. Links open original posts on Naver.
Experiencing the authentic taste of Jeollanam-do in Seoul was a delightful surprise. 🌟 The traditional spices and fresh ingredients made every bite unforgettable. The unique depth of flavor from this region really shines through. 😋 The ambiance is cozy and the staff are super friendly, making the meal even more enjoyable.
