Hyeonjeongine — Korean in Eunpyeong-Gu | Knowaboutkorea
レストラン · 恩平区
ヒョンジョンの家
현정이네
📍
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
恩平区
Eunpyeong-gu sits at the northwestern edge of Seoul, where the city meets the mountains of Bukhansan National Park. The area has a quiet, residential character with a food scene that reflects its local community — traditional Korean home-style cooking, neighbourhood pojangmacha, and teahouses tucked between hiking trail entrances.
The charming atmosphere is filled with the warmth of people. A place where you can enjoy seasonal ingredients even more deliciously.
Chanwook Lee11 months ago
Yeonseo Market, a place I'd been away from for a while, finally made a visit after a long time, as I had plans with a friend I'd last seen before enlisting. Like most markets, Yeonseo Market has a particularly strong sense of life, which I personally enjoy.
The highlight of Yeonseo Market is undoubtedly the food hall. With stalls spread out like a street food village, it's practically a hideout for those in the know. I settled in at Hyeonjeong's, a place I'd been curious about for a while.
The seating is a narrow counter on the market floor, with only ten seats at most, so it's not exactly comfortable, but the market atmosphere and the attractive prices are truly captivating. The most expensive appetizer is around 20,000 won.
My friend, who'd planned to visit for two but brought his girlfriend, said he was craving seafood that day, so we started with anago sashimi. Since it was in season, I ordered it, and it was incredibly generous, with a light, satisfying texture.
All the large bones were removed, leaving only the small ones, and they were chopped into small pieces, melting away in my mouth. I drained the water and wrapped it in perilla leaves, which I usually don't touch when eating raw fish. It paired well with the soy sauce.
A bowl of lily soup was served as a side dish. The lily was boiled generously with green onions, and the refreshing broth soothed my stomach. It was a quality worthy of its price, and I savored it while drinking.
The owner said he could also sauté the conch in butter, so I went with the butter-stir-fried conch for my next meal. Stir-fried with chili peppers and onions, it wasn't greasy, but it was quite spicy.
I think they used boiled conch, but I really liked the chewy, springy texture, and the butter flavor was incredibly well-seasoned. If you're not a fan of plain boiled conch, this would be a great option.
For my final appetizer, I ordered chive pancakes to fill up on carbs, and the owner asked me first before adding chili peppers. They served it in large portions, and the golden brown batter and vibrant chive texture were perfect.
PS. Soju for 4,000 won!
Jeongho Lee1 year ago
It is a good place for a light drink at the counter rather than a place for a long drinking session. The ingredients are fresh and delicious.
