Essentials
韓国のお金と支払い
両替・ATM・支払い方法の完全ガイド
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.
Geumcheon-gu, home to the G-Valley IT district, has developed a food scene driven by its young tech-worker demographic — specialty coffee, quick-service Korean and international options, and after-work drinking culture around Gasan Digital Complex.
Moved from its original location to the front section. I understand why people kept leaving leftovers, so the amount of meat was significantly reduced... I wonder if they switched from front leg to hind leg, but the meat is completely fat-free. It's dry and chewy, and I can't eat it... ㅠㅠ And the signature omelet side dish is gone... which is shocking. Instead, they sell steamed eggs... but the egg flavor was watery and burnt, which wasn't great. The pancakes were still good, but... the main dish seems to have lost a lot of flavor. The side dishes were good and not salty, but...
Korean blogger posts. Links open original posts on Naver.
It's close to my office, so I often go there during lunch. The portions are generous and delicious. The side dishes are also delicious, and since it's self-service, I can eat as much as I want without feeling self-conscious.
