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.
My wife and I visited this place after a long time. If you go around 5 p.m. on a Saturday, there's plenty of room. I heard it's busier on weekday evenings than on weekends. It's closed on Sundays. We ordered two servings of galmaegisal (grilled short ribs), one serving of squid skin, and one serving of gochujang-grilled fish. It's plenty for two people. The meat is delicious, and the combination of green onion rings, seasoned bean sprouts, kimchi, and ssam (wrap) is exquisite. The doenjang jjigae (soybean paste stew) they give you for free is also amazing. The owner is also very friendly, so I'd love to visit again with my kids.
Korean blogger posts. Links open original posts on Naver.
