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.
Nowon-gu in northeastern Seoul is a large residential district known for its community-focused dining culture. Local restaurants here serve the kinds of meals families eat daily — doenjang jjigae, guk-based soups, grilled fish — without the theatrics of trendier areas. It's a neighbourhood that rewards those looking for genuine everyday Korean food at prices that haven't been adjusted for tourists.
Dakhanmari (chicken stew) is a popular dish among many tourists visiting Korea. While many visit the Dakhanmari Alley in Dongdaemun, this Gongneung restaurant, located further from the city center, isn't as well-known, but it's a beloved local favorite. The broth is cleaner and clearer than the Dongdaemun version, and the sauce is a bit spicier. Expect to wait at least 10 to 20 minutes.
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