List of real delicious restaurants nearby (Korean Soul Food)
맛집
Jokbal (Braised Pig’s Trotters, 족발)
-Key to this dish is that the braised pork is sliced slightly larger than a bite, lovingly wrapped in a leaf of lettuce, perilla, or kimchi, and daubed with a dipping sauce. There are two traditional options: ssamjang, made of chili paste and soybean paste (doenjang), or saeujeot, a painfully salty pink sauce made of tiny pickled shrimp.
-Wrapping and dipping are essential.
뽕나무쟁이 본점
31 Yeoksam-ro 65-gilJokbal (Braised Pig’s Trotters, 족발)
-Key to this dish is that the braised pork is sliced slightly larger than a bite, lovingly wrapped in a leaf of lettuce, perilla, or kimchi, and daubed with a dipping sauce. There are two traditional options: ssamjang, made of chili paste and soybean paste (doenjang), or saeujeot, a painfully salty pink sauce made of tiny pickled shrimp.
-Wrapping and dipping are essential.
Hangover pork stew (해장국)
- Given South Korea’s dedicated drinking culture, it’s not surprising that its hangover-curing culture is equally as developed, from pre-drinking drinks to post-drinking drinks to a glorious array of spicy and steamy stews and soups.
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Sundae (순대)
- Another street food, sundae is a type of sausage, similar in content to blood pudding, with roots in Mongolian cuisine. “Real” sundae is pig intestine with a stuffing of cellophane noodles, vegetables, and meat, but even if you eat the street vendor version, which uses a synthetic replacement for the pig intestine, you will still be able to enjoy the lungs and liver on the side. Yum.
농민백암순대
40-4 Seolleung-ro 86-gilHangover pork stew (해장국)
- Given South Korea’s dedicated drinking culture, it’s not surprising that its hangover-curing culture is equally as developed, from pre-drinking drinks to post-drinking drinks to a glorious array of spicy and steamy stews and soups.
.
Sundae (순대)
- Another street food, sundae is a type of sausage, similar in content to blood pudding, with roots in Mongolian cuisine. “Real” sundae is pig intestine with a stuffing of cellophane noodles, vegetables, and meat, but even if you eat the street vendor version, which uses a synthetic replacement for the pig intestine, you will still be able to enjoy the lungs and liver on the side. Yum.
Gamjatang (감자탕)
- Most gamjatang places are open 24 hours, because South Koreans tend to crave this stew in the early hours of the morning as an alternative to hangover stew.
- This hearty dish features potatoes (gamja), scallions, ground perilla seed, and bits of pork cooked in a pork bone broth. The real appeal of this stew lies in the unique taste of the perilla seed, which is perhaps more important to the flavor than the meat.
신동궁감자탕
39 Seolleung-ro 86-gilGamjatang (감자탕)
- Most gamjatang places are open 24 hours, because South Koreans tend to crave this stew in the early hours of the morning as an alternative to hangover stew.
- This hearty dish features potatoes (gamja), scallions, ground perilla seed, and bits of pork cooked in a pork bone broth. The real appeal of this stew lies in the unique taste of the perilla seed, which is perhaps more important to the flavor than the meat.
Jjajangmyeon (짜장면)
- Although originally a Chinese dish, Koreans have taken the noodles and created a thicker, yummier version that holds only a vague resemblance to its Chinese predecessor. (Think of New Yorkers and the wonders they've done with pizza.)
- It would not be an understatement to say Korean diets would not be the same without this dish -- most Koreans eat it at least once a week, and have their favorite jjajangmyeon delivery shop on speed dial.
Jjambbong (짬뽕)
- This dish is the soupier, spicier counterpart to jjajangmyeon and together they form the core of Korean Chinese home delivery cuisine.
- But although noodles dominate in terms of sheer quantity, the onions and chili oil that flavor the soup are what really demand your attention. With copious amounts of chili oil-saturated onions and other vegetables on top of the noodles, few are able to finish this dish in its entirety, but many try.
Madamming
5-4 Seolleung-ro 86-gilJjajangmyeon (짜장면)
- Although originally a Chinese dish, Koreans have taken the noodles and created a thicker, yummier version that holds only a vague resemblance to its Chinese predecessor. (Think of New Yorkers and the wonders they've done with pizza.)
- It would not be an understatement to say Korean diets would not be the same without this dish -- most Koreans eat it at least once a week, and have their favorite jjajangmyeon delivery shop on speed dial.
Jjambbong (짬뽕)
- This dish is the soupier, spicier counterpart to jjajangmyeon and together they form the core of Korean Chinese home delivery cuisine.
- But although noodles dominate in terms of sheer quantity, the onions and chili oil that flavor the soup are what really demand your attention. With copious amounts of chili oil-saturated onions and other vegetables on top of the noodles, few are able to finish this dish in its entirety, but many try.
상호명 : 싸리골 빈대떡파전
Pajeon (파전)
- Crunchy and filling, Korean pancake tastes best when it comes studded with shellfish, cuttlefish, and other varieties of seafood, to make haemul (seafood) pajeon.
- And with its traditional companion of Korean rice wine, makgeolli, pajeon makes the perfect meal for a rainy day.
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상호명 : 싸리골 빈대떡파전
Pajeon (파전)
- Crunchy and filling, Korean pancake tastes best when it comes studded with shellfish, cuttlefish, and other varieties of seafood, to make haemul (seafood) pajeon.
- And with its traditional companion of Korean rice wine, makgeolli, pajeon makes the perfect meal for a rainy day.
Samgyeopsal (삼겹살)
- The best part of eating in a samgyeopsal restaurant is the atmosphere -- a rollicking party punctuated by soju shots, pork strips sizzling on a grill and shouts for "one more serving, please!"
- Served with lettuce, perilla leaves, sliced onions and raw garlic kimchi, it's smudged in ssamjang (a mix of soybean paste called 'doenjang' and chili paste called 'gochujang') or salt and pepper in sesame oil.
대치동집
Samgyeopsal (삼겹살)
- The best part of eating in a samgyeopsal restaurant is the atmosphere -- a rollicking party punctuated by soju shots, pork strips sizzling on a grill and shouts for "one more serving, please!"
- Served with lettuce, perilla leaves, sliced onions and raw garlic kimchi, it's smudged in ssamjang (a mix of soybean paste called 'doenjang' and chili paste called 'gochujang') or salt and pepper in sesame oil.