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.
Yongsan-gu contains Itaewon — Seoul's most international neighbourhood — as well as the scenic Hannam district and Yongsan Electronics Market. Itaewon's food scene reflects its global community: Indian, Middle Eastern, African, and American restaurants share streets with high-end Korean and Japanese establishments. It's also where many of Seoul's foreign chefs have set up their most ambitious projects.
The jokbal (pig's trotters) tasted really good, and I liked that it came out quickly. The price was also affordable. However, it was disappointing that the portion was small for a large size. It wasn't enough for three adults of average build.
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