Sweet, savory, sour, salty and spicy - Korean cuisine packs a punch of flavors,often all in the same dish, and sometimes even in thesame mouthful. Step out of your culinary comfortzone to discover delectable, feisty and sometimesunrecognizable culinary creations on every corner
Housed in a traditional hanok-style house witha courtyard and small garden, Tosokchon hasthem lining up out the door for samgyetang, arich chicken and ginseng soup. A young chickenis stuffed with ginseng root, rice, chestnuts, gingkonut, garlic, jujube, and dozens of other fresh herbs, creating an unmistakable flavor you’ll crave for years after your first bite. It’s just west of Gyeongbokgung Palace.
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Handmade dumplings and knife-cut noodlesare the draw at this eatery (heaven knows it’snot the décor). Delectable, cheap and hot, onebite and you’ll know why locals spend their lunch hour standing in line to get it.
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Just above the fish market are a jumble of traditional Korean restaurants, and seafood doesn’t come fresher than this. Raw fish istheir calling card, but grilled specialties and spicy seafood soups are also popular. The side dishes that accompany the entrees are an exotic surprise and a delight. A must for foodies.
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More excursion and cultural experience than simply a restaurant, Samcheonggak offers a fine dining experience located in a small mountainside retreat just outside of Seoul.The surrounding forest remained undeveloped during Korea’s spurt of economic growth, making this sanctuary all the more special and exclusive—heads of state are often entertained at Samcheonggak. The views and ambience are unforgettable, the multi-course meals are high quality and the flavors subtle.
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Chef Youn Hie-hong serves up fantastic vegetarian specialties, based on the principles of Buddhist temple food, which emphasizes purity, gentleness towards living things, and subtle flavors that calm the spirit. Dozens of small plates contain exotic, unexpected delights such as a salty seaside green herb called hamcho, fragrant rice wrapped in lotus leaf, pink cactus juice, and wild mushroom soup.Considered something of a cultural treasure, it has been designated Best Korean Restaurant by the Seoul Metropolitan Government
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The humble hash-slingers at Gwangjiang serve up what many consider to be the city’s best chow in a lively (read: raucous and tacky) open-air environment. A bowl of bibimbap or buckwheat noodles can reach sublime heights at the hands of these non-celebrity chefs
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Kimch e( or kimchi) is basically a mixture of spicy fermented vegetables, in which Napa cabbage figures largely. But it is oh so much more. Kimchee commands a place in the Korean diet—and psyche—that is so defining it is difficult to think of its parallel in the cuisines of other cultures. Unlike the Germans with their sauerkraut, kimchee shows no signs of waning in popularity with the onslaught of global culinary competitors. Locals eat this quintessentially Korean side dish at breakfast,l unch and dinner—while in Korea we suggest you join them
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