レストラン · 道峰区
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料理について
韓国料理
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.
この地区について
道峰区
Dobong-gu in northern Seoul is a predominantly residential district adjacent to Dobongsan Mountain. The local food scene centres on community restaurants and street food vendors rather than tourist-facing establishments, offering an authentic view of how Seoul residents actually eat on a daily basis.
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Menu
ブレードエンドファットバック(150g/1枚)
豚バラ肉のグリル(1枚分200g)
豚バラ肉のグリル(1枚分200g)
グリルした豚バラ切り(1つ200g)
王曽石カルビ(300g/1個分)
