EAT단아
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.
Yeongdeungpo-gu's Times Square mall and Yeouido financial district generate a diverse food scene of department store restaurants, business lunch spots, and the Han River cycling culture that has made outdoor food and coffee culture a fixture of the waterfront.
There's usually a wait at lunchtime, but it moves quickly. The basic sundae soup (11,000 won) is delicious. Because this place is so good, I don't go to the sundae soup restaurant in Yeobaek's basement very often. I heard there's a second branch in Yeouido, but I haven't been there yet.
