Travel +82 🛫 Land of the Morning Calm 🇰🇷 Seoul | Busan

I joined the line before opening and the buzz outside already set the tone. Once inside, steaming baskets of dumplings landed on the table. Thin wrappers packed with juicy pork, leeks and veggies, with that sesame aroma that makes them irresistible. The kalguksu was just as comforting, with a rich chicken broth and soft knife‑cut noodles that warmed me through. Alongside the noodles sat dumplings of their own, softer and broth‑soaked, adding an extra layer of heartiness to the bowl. This felt like the perfect farewell breakfast in Korea on a cold morning. Worth the wait and every slurp!

Dumplings 》₩13,000
Kalguksu 》₩12,000 Each

📍MYEONG DONG KYO JA
Seoul Jung-gu 2(i)-ga 25-2
https://naver.me/GFsDPCMW

The japchae here had that noodle chew I can never get enough. Tossed with bell peppers, onions and black fungus, it has that savoury‑sweet balance that kept me going back for more 》₩19,000

📍Odarijip
22-17 Chungmuro 1(il)-ga Jung-gu Seoul
https://naver.me/GQGKM0lQ

The banchan here felt like a little feast before the feast. A dozen brass bowls arrived, each with its own flavour. Crunchy sprouts, seasoned greens, sweet beans, tangy kimchi, earthy lotus root and more. I liked how the spread wasn’t just filler but part of the rhythm of the meal, giving us something fresh, spicy or sweet to balance every bite. It sets the tone for the meal in a way that felt generous and communal.

📍Odarijip
22-17 Chungmuro 1(il)-ga Jung-gu Seoul
https://naver.me/GQGKM0lQ

I don’t usually eat beef but I tried a small bite of their Yukhoe just for the experience. The beef was fresh and finely sliced, mixed with egg yolk for a silky richness and paired with crisp pear strips for sweetness. Still, I’m not used to the taste or texture of raw beef. Tender yet unfamiliar, with a flavour that felt very different from what I normally enjoy 》₩26,800 / 150g

📍Odarijip
22-17 Chungmuro 1(il)-ga Jung-gu Seoul
https://naver.me/GQGKM0lQ

My first time with marinated crab and it was a whole experience. We went for the large crabs (about 350g each) and the set for two came with seaweed rice, steamed egg and kimchijigae. The crab itself was tender and silky, with the soy marinade giving it a deep briny sweetness and the roe adding a buttery richness. Eating with my hands (gloves provided) made it easy and fun. Mixing the roe and marinade into the seaweed rice was addictive, though the rice was slightly undercooked which kept it from being perfect. The steamed egg and kimchijigae rounded out the spread, making the whole meal feel hearty and memorable 》₩81,600

📍Odarijip
22-17 Chungmuro 1(il)-ga Jung-gu Seoul
https://naver.me/GQGKM0lQ

What really stood out was how tender and juicy the chicken was. Bburingkle brought its cheesy, tangy powder, crisp and addictive, while Macho‑King leaned sticky and bold with that soy‑honey glaze and gentle spice. One side stayed crunchy, the other glossy and sweet‑savoury. Together, they made these fried chicken feel satisfying bite after bite 》₩32,000

The broth carried that earthy ginseng depth, though it was thicker than I’d prefer. The chicken was tender, rice tucked inside, making it hearty and nourishing. They offered ginseng powder and even a small pour of ginseng liquor though the liquor wasn’t really for me. What really dulled the experience was the service. The staff felt dismissive, which made the meal less enjoyable overall. No matter how good the food is, it’s hard to overlook when the vibe doesn’t match.

📍Tosokchon
85-1 Chebu-dong Jongno-gu Seoul
https://naver.me/xONf2t98

Golden and crisp with a soft center that carried a gentle seafood flavour. The dipping sauce added a nice lift, tangy and balanced, making each bite more enjoyable without overpowering the pancake itself.

📍Tosokchon
85-1 Chebu-dong Jongno-gu Seoul
https://naver.me/xONf2t98

Fluffy layers with a gentle bite, folded neatly and served with a touch of ketchup on the side. Light yet satisfying, it felt homely and easy to enjoy. The kind of dish that’s simple but comforting, perfect for sharing at a casual table.

The sauce looked fiery but was gentler than expected. What I struggled with was the strong offal aroma and the chewy bite, not something I could get used to. I enjoy braised intestines in kway chap but this version felt heavier and wasn’t easy for me to go beyond the first taste.

Tender and juicy flesh under a crisp golden skin, lifted by a squeeze of lemon. It was so good we couldn’t stop at one plate and ordered a second. A complete contrast to the dry and fishy versions I used to have in SG, this felt fresh, balanced and truly memorable.

There’s something about Korean spam that just tastes better. Richer, less salty and more balanced than the usual. Fried to golden edges, it carried a savoury depth that felt both familiar and elevated. Paired with ketchup, it was nostalgic comfort with a twist, the kind of easy bite that keeps me reaching for another piece.