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.
中区
Jung-gu sits at the geographic and commercial center of Seoul, encompassing Myeongdong (K-beauty and street food), Namdaemun Market, and the financial district. The food here spans the full range — from tourist-facing street stalls in Myeongdong to understated lunch joints serving office workers, and traditional Korean restaurants that have operated for decades without needing to advertise.
The meal was excellent. The Soy Sauce Stew Chicken, loaded with potato, carrot, and onion, was delicious. The standout, however, was the crunchy scorched rice with kimchi and seaweed, which became even more incredible when mixed with the rich chicken sauce to soften it up a bit. Be warned—portions are large; even the "small" option was too big for two people. The ambiance was quiet and pleasant. On a Sunday at 3:00 PM, the restaurant was almost empty save for one other couple. The staff were very kind and helpful, and the background music was nice to listen to.
Korean blogger posts. Links open original posts on Naver.
