レストラン · 広津区
1959年 ワンシムニ炭焼き豚肋骨
59년왕십리돼지숯불갈비
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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
広津区
Gwangjin-gu's Konkuk University area has a dense concentration of restaurants catering to students — affordable, diverse, and open late. The area is a reliable destination for budget Korean dining: tteokbokki, kimbap, and pork cutlet restaurants line the streets near the university gates.
メニュー메뉴
Menu
キムチチチュー
グル・ゴギジョン・ゴル(最低2名のジュムン)
ドゥワエジカルビ(250g)
インサムワンカルビ(300g)
トンドワエジカルビ(300g)
営業時間
