Nodeulgang is famous for croaker, a type of fish eaten (particularly in summer) for its energizing properties. The croaker is cured, giving the fish a nice firmness. After the croaker sashimi, a soup is served, made with the same fish. In addition to the croaker, their hongeo samhap (a combination of three ingredients: aged skate, boiled pork, and fermented kimchi) also tastes great.
Seoul(Gangdong-gu) , Jamsil・Seokchon Lake・Olympic Park
'Vietnamssam Injeongwon,' keeping the new trend of well-being food in mind, serves 'ssam' (roll or wraps), a type of food most familiarly related to Korean food. Normally in Vietnam, the rolls were served as lunch, but the cuisine made its way to Australia where it was altered into a fusion dish and then brought to Korea, where it catered to the taste of Koreans. So, 'Australian-style Vietnamese rolls' takes the main idea of the Vietnamese rolls and adds plentiful amounts of vegetables and fruit, acquiring the fresh taste Koreans love. 'Vietnamssam Injeongwon' is a well-being fusion restaurant that opened in the Korean market, hoping to expand its business.
Named after the French word for chestnut, Châtaigne is a french restaurant housed in a charming hanok (traditional Korean house) that was remodelled to accommodate dining tables and chairs. Châtaigne uses seasonal ingredients to create simple and unique French dishes.
Ganga is an Indian spelling of “Ganges,” a river that flows through Northern India. Dishes at Ganga are prepared by a chef from India with over 20 years of experience. The restaurant has enjoyed ever-increasing popularity among Korean diners and is usually packed with people every day of the week.Some of the most popular food items include marinated tandoori chicken, tandoor-baked naan, fresh tomatoes with cream, and chicken makhani made of tender chicken, cheese, and curry. If you’re new to Indian cuisine and aren’t used to such strong flavors, curry dishes like palak paneer, chicken makhani, beef dopiaza, as well as tandoori chicken, and tandoori prawn are a flavorful, yet mild way to step into the world of Indian cuisine. Curry dishes are especially good when eaten with 'naan,' traditional Indian bread.
Dongbingo makes great-tasting traditional patbingsu using only milk, red beans and rice cake. Many find the rather chunky and sweet red bean sauce to be very addictive.
Bujeon Dwaejigukbap is a restaurant located in Goaebeop-dong of Busan’s Sasang-gu district that specializes in gukbap (rice soup). It first opened in 1988 and is located in the vicinity of Sasang Terminal. They also serve buckwheat noodles with orders of gukbap.
This Jokbal Street restaurant has a history of over 50 years, and the elderly white-haired proprietor has been running the business the entire time. Basketball players who play a game at the Jangchung Gymnasium visit the restaurant. When it first opened, the price of jokbal (steamed pork hock) was 150 won and the bindaetteok (mung-bean pancake), 10 won. Back then, the food was a luxury that students couldn’t even dream of buying, but now everyone can afford it.
The taste of jokbal here is special: firstly because the trotters are transported to the restaurant immediately, and also because of the restaurant’s unique broth. The meat is extremely chewy and the delicately flavored fat melts in your mouth like ice cream. For a treat that cannot be enjoyed anywhere else, the owner hints that the large serving is much more delicious than the small one.
Thick and rich broth makes a good impression here. Boiled chicken with ginseng (Samgyetang) gives a soft and tender taste with glutinous rice, chestnuts, ginseng and Chinese dates. The rich flavor of ginseng liquor, fried chicken gizzard, cubed white radishes, cabbage kimchi, and garlic with Korean hot pepper paste makes this dish even better.
*Best Korean Restauranta as designated by The Seoul Metropolitan Government
Seoul(Songpa-gu) , Jamsil・Seokchon Lake・Olympic Park
All ingredients are directly delivered from the market in Mungyung. The ingredients such as jelly, soy bean curd, soy sauce, soybean paste, Korean hot pepper paste and fermented soybean paste are all made from Korean agricultural products so that they taste rich and solid. The most popular menu is buckwheat jelly table d’hote (for 2 people or more) with fermented soy bean paste and bean-curd paste.
*Best Korean Restaurant as designated by The Seoul Metropolitan Government
Woonsan (Formerly, Yongsusan) is a traditional Korean restaurant located in the basement of the Seoul Finance Center. For the past 30 years, the restaurant has been serving up Gaeseong-style (Old capital of Goryeo Dynasty), which is said to be experienced using each of the five senses.
Though the restaurant offers a variety of traditional course meals, the best-selling course is Haewon Jeongsik. This special set meal typically starts with porridge for soothing the stomach and then moves on to more substantial dishes like Kimchi, mung bean jelly, vegetable dishes, pork, beef, jeon (Korean-style pancakes), Gujeolpan (a platter of nine delicacies), Tteokgalbi (grilled short rib meat patties), rice steamed in bamboo, and desserts.
Private rooms are also available in various sizes for business meetings or special family gatherings.
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