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.
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.
Not sure where my photos went, but I had the lunch set menu, and the courses kept coming at just the right pace—never felt overwhelming or boring. The taste? Absolutely top-notch. I’d go back in a heartbeat! They also have private rooms, making it a great spot for business meetings or gatherings. That said, since the menu leans towards soft tofu, traditional Korean dishes, and set meals, the crowd tends to be older, and the atmosphere can get a bit lively (or noisy, depending on how you see it). The great service was a nice bonus! But seriously… where did my photos go? -BOFF
Korean blogger posts. Links open original posts on Naver.
