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.
Seodaemun-gu
Seodaemun-gu houses Sinchon and Ewha — university neighborhoods known for affordable food, vibrant nightlife, and a youthful dining culture. The area is dense with budget-friendly Korean restaurants, late-night delivery options, and cafés that stay open until the early hours. It's a neighbourhood where eating well on a student budget is entirely achievable.
The seasoning is overly sweet and lacks flavor. I don't understand why people say this place is delicious. Of all the meals I've eaten out this year, this is one of the three worst. And the bean sprouts and seasoning can't be mixed. The parking attendant doesn't even provide valet service, and it looks like he really hates collecting valet fees.
Korean blogger posts. Links open original posts on Naver.
