Food/Restaurant List

Jongno is home to a number of famous haejangguk restaurants, and Cheongjinok (청진옥) is considered the forerunner among them. Opened in 1937, the restaurant has been run by three generations of the same family. Beef bones are simmered for more than 24 hours to make a rich broth, and soybean paste is added to neutralize the meaty odor. Ingredients added to the broth include various vegetables, clotted beef blood, beef intestines, and rice. Always crowded, Cheongjinok is open 24 hours a day.      

Beef at Bon Suwon Galbi is sliced thin against the grain and marinated in a sauce made of several dozen ingredients for more than 24 hours. Even the perfect presentation of this tender beat hints of its extraordinary taste. Though the meat is definitely the main dish, another specialty of this restaurant is the soybean paste stew made of homemade soybean paste, which is made from homegrown beans.

Opened in 1999, L'amitié is a French boutique restaurant, serving French cuisine made from the finest Korean ingredients for a perfect fusion of two cultures and tastes.

Seokparang is a restaurant built from the sarangchae, or meeting room, of Heungseon Daewongun’s byeoljang (villa) who was the father of King Gojong of the Joseon Dynasty. Upon entering the main gate, gardens created with the method used in the late Joseon period and three traditional houses (hanok) can be seen. The royal cuisine served is comprised of strictly selected ingredient and traditional hand-made paste to show the chefs' passion for their dishes. Also, traditional liquors made by craftsmen throughout the nation are available to enjoy.

Jung Sik Dang (정식당) is a Korean restaurant launched by a chef who studied and worked in the U.S. and Spain. The restaurant introduces a new concept of Korean cuisine, offering new items that break away from the stereotypes of Korean cooking with avant-garde presentation and cooking methods and ingredients that are a mixture of Korean and Western styles. The restaurant offers a five-course lunch and a 9-course dinner for a unique Korean fine dining experience. Also worth a try are the new dishes that are introduced on a regular basis. Group reservations are available for up to 50 people.

EO, an Italian restaurant opened in Cheongdam-dong Seoul, is run by Eo Yun-Gwon, considered one of the leading chefs of Italian food in Korea. Having only four tables in total, EO offers the highest level of service to a small group of patrons. If you wish to dine here, it is a good idea to reserve ahead of time as the restaurant is quite popular. With attention to detail in every aspect of the course, from the candle light to attentive service, dining at EO is a truly wonderful experience. As for the menu, à la carte is not available but instead lunch and dinner courses are offered. The menu is never set as it is seasonal. No matter the dish, the presentation and taste will have you wanting more.

Tongin Market is the place to go for traditional gireum tteok-bokki. The market is well-known as the best place in Korea for gireum tteok-bokki, and even foreign tourists come to have a taste. Gireum tteok-bokki is made by stir-frying rice cakes in oil and seasonings. There are two types of gireum tteok-bokki sold here. One kind is seasoned with just oil and soy sauce; the other is seasoned with spicy red pepper flakes and oil. Three of Tongshin Market’s gireum tteok-bokki eateries are particularly famous and popular. One such eatery is Original Grandmother's Gireum Tteok-Bokki. The shop has been featured on TV programs. Another is Hyoja-dong’s Old School Tteok-Bokki, once visited by John Kerry in 2014 while he was the U.S. Secretary of State.  

Make memorable moments with that special someone, enjoying a beautiful view of the Hangang River and the sweet melodies of live music at Hangang Live Paradise.

Mammoth Bakery, serving fresh baked goods for the last 40 years, has been recommanded by Michelin Green Guide South Korea. The most popular items are seasonal pies (strawberry pies and blueberry pies), cream cheese bread, and citron pound cake. Macaroons, morning breads and cakes are also customer favorites.

Masil specializes in seafood and takes pride in serving food made with only the finest ingredients. Hairtail and mackerel are even flown in fresh from Jeju Island as part of the restaurant’s efforts to provider customers with authentic, high-quality dishes. Braised hairtail is a recommended dish at the restaurant and the thornback dishes tend to go well with an ice-cold serving of makgeolli (rice wine), making these dishes popular among office workers hoping to relax after a long day.