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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.
The boiled pork was delicious, and the soybean paste stew they served was also delicious. The pickled cabbage was bland, and the kimchi that came with it was just so-so. I especially don't recommend the assorted jeon. I recommend ordering the pollack jeon and perilla leaf jeon individually.
The jeon is delicious, and the boiled pork is moist and tender, perhaps because it is pork jowl. The kimchi is average in taste. The young radish noodle soup is also refreshing and tasty. The only downside is that the seating is on the floor, so it hurts your back a bit.
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