Odarijip

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