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.
Yeongdeungpo-gu's Times Square mall and Yeouido financial district generate a diverse food scene of department store restaurants, business lunch spots, and the Han River cycling culture that has made outdoor food and coffee culture a fixture of the waterfront.
I ordered two pieces of gopchang and one additional piece of daechang. As rumored, the gopchang was incredibly filling, the green onion kimchi was delicious, and the complimentary fish cake soup was served. The owner was incredibly friendly. Everything was great, but the only thing I found disappointing was that while the gopchang was loaded with gopchang, the skewered flavor was lacking when I ate something. I'm not sure if I should call it a positive comment about removing the gamey smell, but it was incredibly bland. My taste buds might be a bit unusual, so I think it's worth a try.
Korean blogger posts. Links open original posts on Naver.
