Near Termini train station, this restaurant, which seats around 60 diners, is an opportunity to try bibimbap, rice with various vegetables and minced beef, served with raw egg yolk in a cast-iron bowl; bulgogi, strips of beef and a wealth of vegetables marinated in soy sauce and sesame oil, sautéed and served on a griddle; japchae, or sweet potato noodles with vegetables, mushrooms and seared beef seasoned with soy sauce and sesame oil; and tteokbokki, or rice cakes with vegetables and fish paste served with a spicy sauce.
Chili peppers are without a doubt one of the most widely used ingredients in Korean cuisine. Known as taeyang-cho, they have a long, slender shape and, when dried, they produce a very fine, brightly colored, medium-hot powder with a slightly smoky note.
To accompany these delicacies, there are several options: Korean beers, soju (a distilled spirit made from rice, barley or wheat), available in various flavors such as grapefruit and strawberry, and, finally, makgeolli – an ancient drink made from rice, water, and yeast. It has a milky color and thick consistency and can be more or less sparkling depending on the fermentation process.
Stay nearby:
If you are looking for a hotel nearby, consider Leon's Place, with its interior blending Art Deco and other early 20th century influences in a 19th-century building.
Hero image: Gainn Deopbap, bacon, seaweed, pak choi with steamed rice and oyster sauce
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