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.
Seongdong-gu's Seongsu-dong has transformed from an industrial zone into Seoul's most talked-about food and culture district. Nicknamed 'Seoul's Brooklyn,' it hosts artisan roasters, pop-up restaurants, and concept cafés in renovated factories alongside high-end boutiques. The food scene rewards curiosity — the best spots are often down an alleyway or behind an unmarked door.
The landlady is incredibly rude! She treats guests like beggars. She doesn't even accept credit cards and demands a bank transfer. If I report this, I'll be punished, right?
Don't go to this place! There are plenty of places that are tastier, friendlier, and accept credit cards. It's not even worth going out of your way to find a place that's this good. Recommending this place is embarrassing for the country.
Korean blogger posts. Links open original posts on Naver.
