Food trend in korea is focused on health. Most famous restaurants emphasize their dish like mother makes, food in season, or natural foods. If you seek only delicious food, you might eat some unhealthy food which has MSG in it. So these days people eat food even though it is less tasty since they care about their health. 


Once white rice and egg were considered as perfect food. White rice is made by cutting embryo bud of rice and had been regarded as a symbol of wealth. However, these days people know that they have to cut down their carbohydrate intake and cholesterol to prevent adult disease. We all pay careful attention to health.


One of the healthy food materials is brown rice, or unpolished rice. Not cutting embryo bud of rice is full of minerals and nourishment. Barley and mixed grains are same, too. Once these ingredients used to be thought as poor people's main dish.


Same explanation can be applied to duck meat. In the past, people raised chicken rather than duck. But lately, scientists announced that unsaturated fatty acid is less in duck than chicken. But you should be careful. Unsaturated fatty acid is still bad for health if you take too much due to its fat. 

 


















 



Gaya mountain in Gimhae-si, Gyeongsangnam-do has lots of famous restaurants. Unlike the past, this area has developed with streets and stores. Man Jang Dae Busan Jip changed its name to Busan Nong Won. It had sold duck meat for 20 years and other food for 10 years. This fact guarantees its cooking skill.


Ori Bulgogi (means bulgogi cooked with duck meat, not with beef), duck meat grilled with salt, and boiled chicken in plain water are main dishes. Side dishes are really great. Dongchimi (radish water kimchi), salted Welsh onion are simple and plain. Its flavor like a placid lake and prelude before main dish, duck meat. Only vegetable salad has a strong tastes with mayonnaise.  


Old kimchi's color was white and pretty. Seasoned miyoek seaweed, seasoned spinach, and vegetables pickled in soy sauce are focused on duck meat; simple and plain to highlight duck meat. 


Ori Bulgogi has duck meat, mushrooms, and onions. You can enjoy natural taste of duck meat. As I said, unsaturated fatty acid in duck meat is okay compared to other oil, it is still dangerous if you take it too much. A restaurant employee put paengi mushroom and chives on the duck meat. Red meat with white mushroom and green vegetables looked pretty. Eating the soft meat wrapped in lettuce leaves is one of the health foods. Duck meat goes well with side dishes.


The restaurant has many rooms for company dinner or meeting place. Vast parking lots, Gaya and Sineo mountain nearby, rounding at GayaCC are all famous for couples or family. You can visit Http://blog.daum.net/answnstjd/7 To check food production process and their passion for food.


Location : (Busan Nong Won) Samang-dong st.1104, Gimhae-si, Gyeongsangnam-do. Tel : 82-55-321-8482  


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Famous restaurant should have tasty food, good service, and nice image. Taste is very important fact along with hygiene. Service is, too. Some restaurants' owner is unfriendly, but they have warm human affection even though they talk rough.


Managing image is the core factor; three generations of restaurant, president's favorite food, or limited the number of food. Also interesting name of menu or shop can be remained in customer's mind.

 

Kongbul's concept is playful, so is popular for adolescent. Kong is the first letter of Kongnamul(bean sprouts in Korean) and Bul is the first letter of Bulgogi(sliced and seasoned barbequed beef in Korean). Kong is a cute word in Korean which means very tiny and little. We use the word Bul when the food is very hot and spicy. So the name of this restaurant means a lot and interesting. Most customers are middle and high school students. Five servings of food is enough for 8 people. One serving costs only 5500 won. 

























Basic menu is Kongbul; beef with bean sprouts. They placed the meat, bean sprouts, noodles, and one bowl of rice on iron plate. These ingredients are important elements in delicious food. Iron plate, bacon, bean sprouts, noodle, fried rice, sea mustard soup, pickled cucumber, and seasoned seaweed! Most food which is cooked on iron plate is spicy. Kongbul is also spicy. 


Spicy food's partner is a beverage named Coolpis. At first, this drink was considered low-quality because it was too sweet and didn't have real fruity ingredients even though is was called as a "juice". But these days it gains its popularity since people like eating spicy food.  








































Noodle is served in a container like a beer glass. They also have some special events. If you post Kongbul's picture on facebook or twitter, cellophane noodle is free. This is an interesting marketing. Kongbul has more than 100 franchise. If you visit their web site (Http://www.kongbul.com), you can see their menu. One of the menu is Kongbab, which means a bowl of rice with beans. The word kongbab has another meaning; spending time in prison. Because when people in jail, they might suffer from a serious nutrient deficiency. To prevent this, jailhouse serve kongbab. 


Even though they say kongbul is 5000 won on their web site, in fact, it is 5500 won. And there is no kongbab in the store. Only white rice. Osamkongbul is kongbul with squid and daldalbulgogi, which means sweat bulgogi is available. Every plate has a little mark of its name, which is a very good marketing.

 





Location : Phoenix building in Simgok-dong 383-5, Wonmi-gu, Bucheon-si, Gyeonggi-do

Tel : 032-655-0953   



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경기 부천시 원미구 심곡동 383-5 휘닉스빌딩 | Kongbul
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There are Seong Ju mountain and Bong Mae mountain between Bucheon-si and Siheung-si in Gyeonggi-do and Haugogae and Yeougogae between those two mountains. 

Hau means reconciliation and Yeou means fox. 

Because of outer circular road, traffic jam is less than it used to be. 


There are famous restaurants nearby here. Although they have poor transportation, the bus number fifteen helps people find places more easily. 

Jang Soo O Ri restaurant is known for its Hanbang (medicinal herbs) duck, samgyetang (chicken soup with ginseng), and smoked duck. 

Duck is rich in unsaturated fatty acid, so there is no need to worry about adult disease. 

Also it contained much vitamin and protein, which is suitable for a health food. 

























Unsaturated fatty acid is oil which stays in liquid form at room temperature. 

Usually, saturated fatty acid is in pork or beef. 

Unlike this acid, if the temperature falls, unsaturated one becomes stiff and turns white. 


Hand-rubbed duck is popular. it includes red pepper paste, vegetables, and duck meat. 

After heating the iron plate over high heat, place the duck meat on the grill. 

Sizzling and smell made my mouth water. 

Eating this soft meat wrapped in lettuce or perilla leaf was very good. 
































Chives was fresh. also potato and songi mushroom was simple and plain. 

Duck meat is famous in China, too. Peking duck's skin is crispy and savory. 

In Korea, we enjoy eating duck roasted or boiled in soup. 

Hanbang duck is full with various medicinal herbs, which is very good for health.

Pickled perilla leaf, pickled peppers, cabbage salad, and ripe kimchi were side dishes. 

Geotjeori (fresh vegetable salad dressed with garlic and chili powder) with lettuce goes well with duck meat. 

Dried radish greens soup and vegeetable salad was self-service. 

The soup was very delicate, thanks to soy bean paste. 


I also ordered smoked samgyupsal (pork belly). 

It was less oily and served with sausage. 

Even though it was not greasy, it was still hard to eat a lot. You don't have to order another meat after eating duck, but those two are different meat. so it would be also great if you try some.




















 











Kimchi-sujebi (clear soup with dumplings) was spicy and refreshing. Kimchi soup was little hot and dumplings were very chewy. Usually people eat naengmyeon (Korean cold noodles) after having meat, but sujebi is also good.  

 

The inside is very large and it also has a big parking lot, which is good for groups or family. The restaurant is located on the left along Haugogae before you reach Siheung and on the right past outer circular road from Siheung.


Location : Daeya-dong 16-7, Siheung-si, Gyeonggi-do. Tel : 82-31-311-3004 


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경기 시흥시 대야동 5 | Jang Soo Chon
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Makchang, or Abomasum, is different in pork and beef. 

Cow's Makchang is an upper part of its stomach. on the other hand, pork's Makchang is the end of intestine. So even though they are called as Makchang, they are different in taste, features, and texture. Pork's Makchang looks like tube and chewy. Cow's Makchang looks like regular meat and soft. Pork Makchang is famous in Daegu.


Like a whale, there is no part in beef to remove. Cow is very useful livestock; Its skin is used to make a bag or clothes. We eat its meat by making oxtail soup, pork hocks, or Seonjiguk (ox-blood soup). Although some particular part of intestine is very delicious, recently, people avoid them because they have fat-forming element. Also, they increase cholesterol count especially, LDL(Low Density Lipoprotien), which is harmful. But moderate uptake in meat is necessary since meat is good for blood vessel's resilience.  



















There is a Jang Goon Gop Chang nearby Yeongdeungpo-gu Office Station's exit four. They have Gopchang, Daechang, Makchang, Modeumgui (various meat roasted with seasonings), prime ribs, and Yeomtong (the heart of cow). It sells liquor and is kind of bar-restaurant. and you have to seat on the floor, which is a Korean style table. This is rather weird to foreigners but the floor has Ondol, or Korean floor heating system, so it is very warm. But they also have regular table with chairs. 


I ordered Makchang. They served haejangguk (hangover soup) which had a bone in it as an appetizer. It had lots of dried radish greens and bones. its soup is a perfect side dish when you eat main dish, Makchang. chives Geotjeori which is a salad with cucumber and onion, a raw river and Cheon Yeop (Bible Tripe) were served. Some people enjoy eating raw river but others don't because they get disgusted. Actually river has vitamin A, B1, B2, B3, C, D, calcium, natrium, potassium, and iron. Its vitamin A is four times more than spinach and B1 is three times more than vegetables. Its texture is very unique. It seemed like I drank smoothie when I bit cube-sliced raw river. 





















 









 

If you can't eat raw river due to its feature or texture, just grill them. Also you can put it in soup. A raw Cheon Yeop has unique texture, too, like liver. It is good for pregnant woman because it is full of vitamin E, folic acid, and niacin.  A thick plate of iron, potato, Makchang, and Songi mushroom were served. When grill these ingredients, it smells really good. Beef Makchang is thicker and larger than pork's.


Beef Makchang with onion, mushroom, and potato is a good side dish with liquor. Chives Geotjeori and haejangguk with bones, which are simple and plain, are good for a side dish with rice. Visit here with your dear friend to drink and enjoy the softness of Makchang.  


Location ; Dangsan-dong 3-ga 183, Yeongdeungpo-gu, Seoul. Tel : 82-2-2676-6400   






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서울 영등포구 당산동3가 183 | 장군곱창
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In Korea, pig was not popular as much as cow or chicken was. 

Cow was considered as a member of the family because Korea was an agricultural society. 

People believed that cow has a feeling like human being. 

It was really hard for people to cultivate without cow. Sometimes people borrow cow from neighbors if they don't have.  


In comparison, pig was estimated to be raised less than chicken or dog. 

After westernization, big western breed which has meatiness flowed in and this made people eat more pork. 

However, before 1980s, most people could only eat meat during family affair like ancestral rites, holiday, or wedding despite industrialization after 1960s.


People could eat meat in daily life when they started to add pork in kimchi stew. 

Even though their life was better than the past, people used to buy the fat in the meat and put them in the stew. After Seoul Olympic in 1988, there was an increase in employment and economies. 

More employees ate samgyupsal (bacon) instead of Dubukimchi (stir-fried tofu and kimchi) or Jeon (pancake). Samgyupsal became popular for family meals. 
















In Western country, people cut the fat off and eat only the lean meat. 

They use the fat part only when they make bacon. 

However, Koreans like this fatty part. 

We like marbled beef (rib eye) or thinly sliced brisket. These are the best meats in Korea. 


The best menu when people have a get-together is samgyupsal. but since it is high-calorie and high fat, it might cause abdominal obesity which is the reason of insulin resistance syndrome, a cardiac disorder, or high blood pressure. 

So recently it lost its popularity compared to the past including Ogyupsal and Moksal (boston butt). but there is an old saying in Korea that a rich man will last three years even after becoming bankrupt. 

Samgyupsal is still the best menu when people get together. 




















There is a Golmokdaejang restaurant nearby Yeongdeungpo-gu Office Station.

It is located in the alley and very simple and plain. 

They serve cutlassfish boiled down in soy sauce or other seasonings, Stir-fried squid, soy bean paste stew, or soft tofu stew at lunch, and meat or samgyupsal at dinner. 

You have to take off your shoes when you have a seat. 

There was no smoke at all because each table has stovepipes.

Samgyupsal was 10000won for one person. 

They served the meat on cutting board. three servings have nine loaves. 

Unlike the past when used frozen meat, these days people use raw meat, which tastes much better. 

Side dishes were seasoned perilla leaf, green onion kimchi, sliced Welsh onion, kimchi and pickled peppers. 

 

It is really hard to charbroil this meat; smoke or flame because of oil. 

But there is a small space to receive this dropping oil, so don't worry. 

You can bake garlic on the fire. 

If you cover charcoal fire with lettuce, it makes the strong flame weaker. 

Cut the meat into bite-size and apply one of the sauce; sliced red pepper in salted fish or salt with sesame oil. 

Both were good and perfect with the meat.















 










Samgyupsal and soju are known for the reason of adult disease, but these are suit our taste. 

Eespecially samgyupsal is better with classic soju which has a red sticker on it than light soju. 

Unlike the past, classic soju's alcohol proof is 21%. 

Moderate drinking is recommended but I understand that with good people, you can't control yourself. 

You will definitely have a good time here with nice people, eating samgyupsal. 











Location : Dangsan-dong 3-ga 181, Yeongdeungpo-gu, Seoul. Tel : 82-02-2671-7573 


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There is a clear reason for Koreans regarding their favorite food.

In Europe, where ranching is main industry, cheese is used a lot in food. 

Like this, in Korea, we cultivate rice and make preserving food for four seasons. Our rice farming-centered food culture has been changed by industrialization. 






Traditionally, cow in Korea was not for food but for plowing a field. Unlike Western people who make pork into ham, Koreans enjoy eating special part of pork; Sam Gyeop Sal (pork belly or bacon) Actually, this part is very fatty. In Western country, people remove fatty part of the meat. But Koreans prefer this part. 






Kubhdaegi (Pork rinds), which were removed to make Sam Gyeop Sal, were unpopular contrary to Sam Gyeop Sal. But these days, it gains its popularity thanks to O Gyeop Sal. Also, there is a saying that collagen in pork rinds is good for skin care.





















49 Gal Bi nearby Sang Dong Station (line number 7) in Bucheon is street vendor. It is not a bar but most foods in here are good appetizers with drinks, so many people come here for drinking. 49 means 4900 won for one portion of rib (180g). Spicy Steamed Galbi is 18900 won for 450g.







Ribs of pork was in sweet sauce. The clerk grilled the ribs on a gridiron with charcoal fire. I had to wait a long time to eat the meat because pork should be got well done. The dark red meat changed into light red and this is the right time for eating. 

 






Salad with onion and lettuce were served. Wrapping salad, meat, and seasoned bean sprouts in lettuce was really good. Charcoal-broiled ribs of pork smelled good. Usually Koreans eat pork with ssamjang (a mix of doenjang and gochujang) and garlic. Pork has been a good energy source for Korean laborers and forget their problems with Soju (Korean distilled liquor) for a while.





















They served two sauce: soybean sauce with red pepper and bean flour. This bean flour makes pork rinds less oily and reduce its own smell.


There is a story about bean flour. Once upon a time, there was a man who had power. After he was expelled from power, there was a rumor about his bribe and peculation. Then, his wife said, "Who doesn't touch bean powder when he pick up  rice cake?" to defense her husband.

















 













Watch for sputtering oil while pork rinds are boiling because of its hard skin. You can cut them with scissors and then cover them with bean flour. If you don't like bean flour, eat them with soybean sauce. Steamed eggs, noodles, Doenjang stew (bean paste stew), and a bowl of rice would be good for this meal. This is a nice place for cheap price with your friends.




Location: Sang-dong 53-7 Da Seung Plaza #112, Wonmi-gu, Bucheon-si, Gyeonggi-do

Tel : 82-32-321-4992 




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경기도 부천시 원미구 상3동 | 49 Galbi
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Sweet sourced pork Galbi

Grill 2015.03.24 22:00




Dwejigalbi, sourced pork with sweet soysource. at Heuksukdong in Seoul










Wonderful side dish.

























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A restaurant at Yangjae dong in Seoul.

The Pork beef restaurant name is DON'T ASK. ^^

Funny name.


DON'T means pig at Korean.












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Small Octopucy named Chukumi, at Youngdeungpo in Seoul, Very Hot spicy and honeyed taste.





















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There is a Dongsipjagak on the road from Gwanghwamun to samcheongdong. At first, it was connected with stone wall of Gyeongbok Palace, but after the period of Japanese colonialism, the wall collapsed. It is still difficult to restore it because the whole area is a busy intersection. Even though we can try underground construction, we don’t know what is inside the basement of nearby area, so, still hard to build another right turn-road from samcheongdong to Gwanghwamun.

 









Along the wall of Gyeongbok Palace, you can see Geon Chun Mun, which was named during Sejong the Great. It is east gate of the palace and east refers to spring. That’s why it has Chun(means spring) in its name. Royal family and court ladies used this gate but because of Japanese Invasion of Korea in 1592, it was damaged. Emperor Kojong rebuilded it in 1865. Jeongdok Public Library is located in right side of the entrance of the National Folklore Museum. Yulgongno third street, which is in front of the library, is full of various restaurants and clothing stores.   

 

Sae Byeol Dang, the skewered chicken store, usually has long line. There are two kinds of skewered chicken; with soybean sauce or red pepper paste. Each one is 2000 won and sold out immediately. This is one of the famous food in Bukchon (means the northern village). Long line proves its popularity. Sweet and plain chicken was really excellent. Nearby, there is Ho Ho Tteokbokki Jip (a store selling  Stir-Fried Rice Cake). Lots of couples went inside arm-in-arm.














Another famous food in here is Samcheongdong Hodduk (stuffed pancake). Although it is isolated, thanks to word-of-mouth reputation, lot of people visit this store. The owner is very handsome, which makes the pancakes more delicious. Two kinds of pancakes; with honey or vegetable. Vegetable Hodduk has cellophane noodles and vegetables and more popular than honey one. You should be careful when you eat Honey Hodduk because when you bite it, the hot honey spills out. Brush Vegetable Hodduk with soybean sauce. Apple, jujube, and chili are in the sauce. Since it only costs 1000 won, many people drop by here and buy some.


















Main samcheongdong cafe street starts from Samcheong Police Box. From this Police Box to the entrance of Chil Bo Sa, which is 800 m long, there are various cafes both sides of the street. Couples can’t pass by coffee shops, restaurants, and clothing shops. Buildings in this area are three-story. Because it does not have tall buildings like in the city, you can feel harmonious and charming atmosphere .

















The exterior of the building is diverse; Korean-style house, the Alps style, and so on.

Lots of shops in here : Sae Byeol Dang, Ho Ho Tteokbokki, Samcheongdong Hodduk, The Jip, Sang Gam Dduckalbi, Cafe Hello Kitty, The Second Best Store in Seoul, The Stone Steak, The kitchen, Yong Soo San, Homestead Coffee with Little Prince, AGATHA, Origin Asia, Dal 1887, and Cafe Terrace.

You can get here from Dong Sip Ja Gak along the wall of Gyeongbok Palace. Or take exit 1 at Anguk Station and go up Yun Bo Seon street. Then you meet the road to Samcheong Police Box. Part of the way to samcheongdong, there are some clothing shops and restaurants, so take your time and enjoy this small trip.


Location : Nearby samcheongdong community service center,  samcheong street 103-4 (samcheongdong 106-9) ,Jongro-gu, Seoul




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서울특별시 종로구 삼청동 |
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Sundae alley is very famous in Sinlim Dong. I have also heard a lot about it. 

Nearby Sinlim Station (line number 2) exit 4, there is a Wonjo sundae town (Originator's Traditional Sundae Town).




But actually, there are various restaurants other than sundae. Some sell meat or liquor. 


I entered six-story building called 'Yang Ji Sundae Town' and went upstairs. There are 4 or 5 restaurants on both sides and about 10 tables in each one. Same in third floor. In total, 31 restaurants open for business in one building. Except two bars, all of them are sundae restaurants. 


Originator's Traditional Sundae Town has 3rd floors. The second level is called 'Sundae Yiyagi (Story)' and has 6 stores. The third level is called 'Wonjo sundae gobchang (Originator's Sundae Pork Intestines)'.

'Brother', which is the first store in second floor is known for its Baek sundae (white sundae).





















The reason for the name, 'white sundae', is because it doesn't include red pepper paste. 14,000 won for two servings. The owner asked if I want more. He said that he always asks 'want more?' to the young customers because they like throwing in a few more. They roasted sundae with cellophane noodle and vegetables over a hot grill. In the middle of the grill, they put a small jar of Ssamjang (a mix of soybean paste and red pepper paste).


Usually sundae has pork intestines but this white sundae doesn't. The owner peel it because sometimes it is tough.

Eat sundae, cellophane noodle, and vegetables with Ssamjang wrapped in perilla leaf.

It is really soft, aromatic, and savory.


Other than sundae, they also served liver and pork intestines. It was a heavy meal for two people. They gave us a complimentary sprite and Asian apricot tea which they made in person.


The young owner started this business after graduating school. His mother was helping him with a bright smile.




Sinlim Sundae Town has modern style interior, which is very different from other food alley. I think benchmarking this town would be a good strategy for restaurants which still stick to traditional style. It is important to protect old style and tradition, but improving and developing is also necessary for today's food alley.


Location : Sinlim-dong 1640-31 (Sinlim Street 59th 14), Gwanak-gu, Seoul.

- Brother (Second floor #205) in Originator's Traditional Sundae Town. Tel. 82-2-871-1088  


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서울특별시 관악구 보라매동 | Sinlim Sundae Town
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People in Central and South America really like chicken. They eat the whole chicken leg, not two or three pieces, with bread, corn, or tortilla as convenience food.

In Guatemala, because of Campero the chicken franchise, even kentucky fried chicken (KFC) couldn't start their business in this area. 


They don't coat the chicken with flour and fry it directly in oil.

This is similar to olden Korea's chicken before fried chicken was popularized.

Anyway, after Yangnyum (seasoned) chicken became popular, fried chicken lost their popularity.


Because Yangnyum (seasoned) chicken is both spicy and sweet, many people used to eat out to enjoy this food. Or they had it delivered, especially after the 1988 Olympic Games. 


However, every flood has its ebb. 

At 1990, people began to eat roasted chicken  in a brazier, which is less oily and plain. After that, various chicken appeared: chicken with scallion, lean chicken, fried chicken with soy sauce, and so on. But these days garlic chicken is the best.


Nearby Daerim Station in line number two (green line), there is a food alley called garlic chicken. 

Although there are not many restaurants yet, but they all have their long history and tasty food.


Take exit four and go straight for 50m. Then there are some buildings on your left. Each store's size is very big; two-story stores or some use basement.

It is rather quiet, clean, and well organized place.



Next to the garlic chicken store run by originator  for 20 years, there is barbecue garlic chicken which has 30 years history.

Some store's interior is like cafe. I went to Daerim garlic chicken.


This food alley is located right next to the subway, which is good for marketing. People in the subway can look down this alley.

They serve fried chicken, fried and seasoned chicken, chicken with scallion, chicken with soy sauce, lean chicken with garlic, chicken with fruit, and grilled chicken with salt.


Price range is from 17,000 won to 18,000 won.

Side dishes were fried macaroni snack, special sauce, salted radish, a cabbage salad with ketchup and mayonnaise, and egg soup which is basic menu for Korean restaurants.


The clerk served a non-floured chicken on iron plate with sliced garlic. At first, I thought the chicken was rather small, but it was enough amount for one meal.



The balance of aromatic garlic and crispy chicken was excellent. Garlic was not spicy, rather sweet. The cabbage salad reduced oily taste.

They also served half and half menu, so you can try two taste at the same time. 

It will taste better if you drink beer with it.


If you worry about garlic breath, you can take some candies at the counter.

These days, Chinese restaurants are increasing nearby Daerim Station. I hope that these garlic chicken restaurants don't lost their popularity and become good food.


locatioin : Take subway line number two and exit four. Go straight for 50m.

Daerim garlic chicken : Guro 4-dong 73-10, Guro-gu, Seoul

Tel. 82-2-862-9233  




[International] - Udong store “Ma-Cheu-Ya” - Shinsegae Dept. Store in Yeongdeungpo


[Dish] - Enjoy seeing the blue sea in the center of Seoul! Noryangjin Fisheries Wholesale Market


[Grill] - The ultimate in chewy texture - Daegu Seobu Terminal Makchang Alley


[Grill] - Names and natures do often agree - IlSan Milbat Kalguksu, Seokgalbi


[Dish] - Drug-Gimbap & Bindaetteok - Gwangjang Marketplace


[Stew] - Yeoungdeungpo Mukeunji Maeun Galbijjim – The Development of fermented food


[Grill] - Dak Galbi Sarang Memil Guksi in Nami Island


[Dish] - Ulkeuni Kodarijjim of Sigol Buttumak in Daegu

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서울특별시 영등포구 도림동 | Manull chicken Golmok
도움말 Daum 지도
Posted by 크레이빙코리아

One of the most famous food in Daegu is Makchang.

Even though cow and pig have Makchang in their body, it is actually different part.

Cow's Makchang is the last part of its stomach and pig's is of its intestine.


Roasted Makchang in Daegu, espicially from pig, is very famous.

Everywhere you go in Daegu, you can find restaurants which sell Makchang. But the most famous one is in Seobu Terminal Makchang Alley.

You can get there by Daegu Subway which goes to Daegok Station. Take line number one at East-Daegu station or Daegu station. Then get off at Seongdangmot Station.



Take exit three, turn right, and then cross the street, you can find Makchang alley.

Seongdangmot Station is the western part of the station, which means it is located in cross-country bus terminal.

Don't confuse; Seo Daegu express bus terminal in Nowon-dong, Buk-gu is different place.


The whole block is full of restaurants which sell Makchang or boiled rice served in soup with Sundae. In the center of this food alley, there is a restaurant named 'Line number one Makchang'.

There were not that many Makchang restaurants as I expected.

I tried Line number one Makchang located on the main street.


There are some tables both inside and outside of the store. I think the outside terrace is better for couples or preparing events. You can overlook the main street from there.

The interior is similar to cafe's. So it is an rather unusual experience for me to eat Makchang in this atmosphere.

Looking all around, I found that the interior was really well decorated.


I think Makchang is rusticity and have a folksy atmosphere, but this modern style interior goes well with it.

I ordered unseasoned Makchang to taste its original taste.

The price for serving is 7000 won or 8000 won and unseasoned bacon is 8000 won.




After I ordered, they served side dishes. The plates were pottery and chin which I like.

I like these plates because in Seoul, I usually use plastic containers.

Moreover, I really liked seasoned vegetables and a cabbage salad as appetizers. Also, scallion in soybean paste was really fresh.


They set perilla leaf, lettuce, and cheongyang red pepper. I also ordered one beer because it goes well with Makchang.

Cold beer is perfect with Makchang.


Finally, charcoal fire, a hot grill, and Makchang were set on the table.

Well baked Makchang with potato and rice cake became yellowish.

On greased grill, Makchang, potato, and rice cake were baked, making sizzling sound.



Steamed egg was also really good.

This is a good protector for stomach before you eat meat.

Makchang is different shape from pork intestine. It is more tough and chewy.


The clerk said that it would be baked faster if you opened the inside of Makchang.

Mellow kimchi and bean sprouts were put on the grill when Makchang was done.

Baked Kimchi and bean sprouts made the meat have more rich taste.


After three or four minutes, eat one piece of Makchang wrapped in perilla leaf and lettuce with garlic and soybean paste.

It is ok to have them without vegetables if you want original taste of Makchang.

You can taste the crunch and chewy texture, which might be hard to find in other part of the meat.


Because of the fire, the outside of Makchang is crunch and the inside is soft and aromatic.

Two servings of meat is enough for two people and you can add a bowl of rice if you need more.

One serving of Makchang and a bowl of rice with beer will give you a perfect dinner time. 

Terminal is both a meeting place and parting place.

It was good time for me to have Daegu Makchang.



Location : Daegu Namgu Daemyungdong 1131-1(Daemyungro 8), Tel. : 053-656-3348






[Dish] - Pyeonyuk-Won Halmoni Someori Gukbab in Front of Suwon Station


[Stew] - ‘Wondang Gamjatang’ Near Seoul Station


[Grill] - ‘Sankkomjangeo Buljogaegui’ for Delicious Clam Platters


[Dish] - Namdaemun Halmae Wangjokbal, “Dieting, go away!”


[Stew] - Songgane Beoseot Kalguksu in Ilsan, Popular for Tender Shabu-shabu


[Stew] - The Best Choice for Lunch, Songtan Budae Jjigae & Cheolpangui in Front of Konkuk University


[Grill] - ‘TongKun TongGalbi-Generous Rib’ in Front of Hongik University


[International] - Songkran can be the good choice when you lose your appetite.

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대구광역시 남구 대명2동 | Daegu Seobu Terminal Makchang Alley
도움말 Daum 지도
Posted by 크레이빙코리아

Gyeonggi-do Goyang-si and Paju-si usually set a high value on table setting.

As the old saying goes, Names and natures do often agree. The food in this area is fancy and tastes sublime.

Seok-Rib is a representative food in Tanhyeon-dong, Ilsanseo-gu, Goyang-si.


Actually, this area is rather inconvenient for using public transportation, but it is not that inconvenient because you can get there in five minutes on foot.

When you get inside, for some reason, you will feel familiarity. 

Moreover, there is a place for toddlers and little kids to play. So if you have a baby, you don't have to worry about them and you can enjoy your meal.



Maybe you can’t find much information about this restaurant. The best menu in this restaurant is Seok-Rib. (Seok means rock. The food is served on a slab of stone.)  

And beautiful table setting really catches your eyes. 

We, three adults and one two-year-old baby, ordered two plates of Seok-Rib and one clam noodle.


In just few minutes, they prepared table setting with side dishes. 

There were napa cabbage kimchi, chives-Korean pancake, big dumplings, rice ball with dried laver, and vegetable rolls which look like Vietnamese rice wraps.

Especially, two rice balls with dried laver were really big, so they were enough for a kid as a meal.




Vegetable rolls were made of mushroom, carrot, egg, cucumber, and sprouts in sliced-white radish. 

Even though they were simple ingredients, it looked very nice because they all were wrapped in radish, covered with pink sauce.

Moreover, dishes were luxurious with bright-colored flower patterns.


Also, rectangular white plates made the salads and kimchi look better.

While I admired the chef’s cooking skill, the clerk set Seok-Rib on our table.

The rib was served on a slab of stone, which sounded sizzle. It looked very delicious and properly cooked. 


With lettuce, perilla leaf, garlic, and ssamjang(a processed soybean paste mixed with), it tasted aromatic and had delicate flavor.

The stone plate made the garlic much softer. 

Then, we were served spicy chopped noodles.


The food was abundant enough for two adults as a meal.

Because we also ordered clam noodle, the table was full.

The spicy chopped noodle was hot and clam noodle was tasty.


There were lots of people even though it was early dinner time on weekdays.

Most of them were mothers with toddlers. Thanks to the slides and toy cars in the playing space, the babies didn’t bother their mothers.

It is natural that good food and good facilities make a restaurant famous.




Actually, at first, this area was supposed to be a fashion street, but it is not energized yet. 

For this reason, there are not many people around here, which makes the nearby restaurants have a better cooking ability.


Directions to Milbat(wheat field) Kalguksu

Take a bus which goes to Paju at Daehwa station(in Ilsanseo-gu, Goyang-si)  

Then get off the bus at Tanhyeon E-mart station. Cross the street in front of a gas station which is on the right side of E-mart. Come down the street with the stream and you can see Isan Clinic. 

Next to it, there is a Megabox Ilsan branch.


Location : Kyunggi Koyangsi Ilsanseogu Deukidong 219-69(Deukiro 10-4), Tel. : 031-913-1555




[Stew] - ‘Wondang Gamjatang’ Near Seoul Station


[Grill] - ‘Sankkomjangeo Buljogaegui’ for Delicious Clam Platters


[Dish] - Namdaemun Halmae Wangjokbal, “Dieting, go away!”


[Stew] - Songgane Beoseot Kalguksu in Ilsan, Popular for Tender Shabu-shabu


[Stew] - The Best Choice for Lunch, Songtan Budae Jjigae & Cheolpangui in Front of Konkuk University


[Grill] - ‘TongKun TongGalbi-Generous Rib’ in Front of Hongik University


[International] - Songkran can be the good choice when you lose your appetite.


[Burger] - Banana Grill in Seorae Village

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경기도 고양시 일산동구 중산동 | Milbat Kalguksu, Seokgalbi
도움말 Daum 지도
Posted by 크레이빙코리아

The travel by Gyeongchun line makes our hearts flutter. 

It is so attractive that the new generation makes the train named ‘Cheongchun Train’ and tries to make precious memories. 

Then, how was the past? 

When people suffered from the song festival for university students once a year, due to the result of local inequalities, Nami Island had become ‘Paradise Lost’. 

Visit Nami Island! Why is it called a special place? 


Nami Island located the center of Bukhan gang (River) got its name because it has the grave of General Nami. 

General Nami swept the enemies since Joseon’s founding and drove on without a stop, but because of some words in his poem he finished his life in his youth. 

We were looking for a good restaurant in such a place, and then we finally found a lot of Dak Galbi restaurants. 

It might be due to the fame of Chuncheon Dak Galbi, and most restaurants present Dak Galbi as a menu. 



How to get there: 

(1) If you start from Yongsan Station, take the train toward Yongmun on Jungang line and get off at Sangbong Station. 

(2) At Sangbong Station, take the train for Chuncheon. 

(3) The timetable says the train comes at intervals of 20~30 minutes. 

(4) Starting from Sangbong Station, 30 minutes later get off Gapyeong Station. 

(5) Cross the street in front of Gapyeong Station and get on the bus going into dock of Nami Island. 

(6) Get off dock of Nami Island, the last stop. The restaurant is on the left of the central parking lot. 


One section is for grilling meat and the other is for the passage to the second floor. In addition, in the center, there is the passage to the backside. In a word, the restaurant has a special structure.

When we climbed stairs to go to the second floor, we found the pictures of Yong-joon Bae and Ji-woo Choi for their fans from China.

It is because Nami Island is famous for the open set of TV drama, Winter Sonata.


Most restaurants in that place were Dak Galbi restaurant and it is near Chuncheon. Therefore, we ordered Dak Galbi(spicy stir-fried chicken ribs), of course. 

In addition, we could not help ordering Makguksu(Buckwheat Noodles). 

There are two kinds of Dak Galbi: Sutbul Dak Galbi(roasted spicy stir-fried chicken ribs) and Chuncheon Dak Galbi(spicy stir-fried chicken ribs made in Chuncheon). Sutbul Dak Galbi is faithfully based on the basic ingredients, and Chuncheon Dak Galbi is made by adding vegetables and squash.


We ordered Sutbul Dak Galbi and Dak Galbi Makguksu.

Sutbul Dak Galbi was literally simple. 

First, Dak Galbi grilled with charcoal, onions, and some pieces of rice cake were served as ingredients.

Raw garlic is too spicy to eat, so we grilled it on the grilling charcoal.

It was already grilled once before, just heat it. That’s all.

Wrapped in perilla leaves, you can eat Dak Galbi with onions.

If desired, you can eat it with garlic and Ssamjang. Its scent would be left because it was first roasted by charcoal.


There were fresh small pieces of seasoned chili peppers between Napa Cabbage Kimchi and bean sprouts.

The dish might be eaten as a relish rather than making us full. A portion is enough for one person, and a plate of fried rice (\3,000) is enough for two people.

Additionally, there was some Dak Galbi Makguksu left and it was enough for our lunch.


After finishing meat, fried rice can be spread on the hot grill, roasted, and eaten. 

The fried rice cooked with pressure was not bad, except its salty taste.

When we almost finished fried rice, Makguksu was served.

With a half of steamed egg, there were some pieces of Dak Galbi in Bibim Makguksu.



Unless eating Sutbul Dak Galbi, you can try some pieces of Dak Galbi on Makguksu.

We were already full. Therefore, we did not need to eat anything even though we were eating not that fast.

Because it might be spicy, a bowl of meat broth including thin ice was also served with it.


Since the meat was roasted first, there was little smoke and few troubles when roasted; it was like being heated, as well.

Also, fried rice and Bibim Makguksu played a role in making us full and rinse out our mouths.

Two people had a meal with 27,000 won. Then, the meal was not expensive.

If you were served poorly and just lick your lips at an amusement park more than once, you could feel relived.


Address: (Bukhan Gangbyeon-ro 1044-11) 108-5 Daljeon-ri Gapyeong-eup Gapyeong-gun, Gyeonggi-do 




[Stew] - Songgane Beoseot Kalguksu in Ilsan, Popular for Tender Shabu-shabu


[Stew] - The Best Choice for Lunch, Songtan Budae Jjigae & Cheolpangui in Front of Konkuk University


[Grill] - ‘TongKun TongGalbi-Generous Rib’ in Front of Hongik University


[International] - Songkran can be the good choice when you lose your appetite.


[Burger] - Banana Grill in Seorae Village


[Stew] - 'Sinuiju Chapssal Sundae' Samsung Store of Food Court in COEX


[Stew] - Dongdaemun Dakhanmari (A Whole Chicken) near Seoul Station


[Dish] - Made In Korea: The Delicious Taste of Korean Style Chinese Food.

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강원도 춘천시 서면 | Dak Galbi Sarang Memil Guksi
도움말 Daum 지도
Posted by 크레이빙코리아

Delicious clams should be dug out from the sea and be roasted. 

If you set up a tent near the region in which there are lots of clams, you can try the best clams that are shortly caught and roasted. 

However, there is a flaw when eating the clams - sand in clams. 

If you try the clams right after catching them, you can eat sand in the clams and feel very bitter. 


The clams rinsed thoroughly, however, has an interesting chewy texture. You can enjoy them by pulling out and eating them, along with the sound of roasting the clams.  

On the other hand, roasting something on the stovetop may be quite cumbersome. 

You should prepare a brazier as well as charcoal or briquette fire. Also, you should clean up the mess after eating them. 


The burden is not that bigger than the joy of eating clams, but it would be better for you to visit the grilled clam restaurant if you quietly eat clams with your family. 

The one thing you should take care of is the shellfish-toxin. 

The shellfish-toxin that appears near the South Sea from April to May is found in oysters or scallops and has a lethal dose of poison. Therefore, you should avoid eating clams directly caught in spring because the toxin in the clams is not removed even by boiling or freezing them. 

However, you do not need to worry about the clams sold by markets or marts because toxicity on the clams is checked at an early stage of production. 


A clam is one of the oldest ingredients people have eaten.

In history books, Paechong - a shell mound - has the worth in respect of archaeology. Based on it, we can infer the life of the people in that period and the history. 

The shells have acted as the capsules, and preserve the entire ancient ruins in the shell mound. 


Today, we visited a grilled clam restaurant. 

There were less grilled clam restaurants than expected. 

The restaurant we visited mainly serves clams and sea eels. 

When we had seats, seasoned bean sprouts, bean sprout soup, and red chili-pepper paste with vinegar were served. 


After that, pupas, acorn jellied food, and gastropods were served. 

Pupas are a kind of nostalgic food, but unexpectedly they are popular among young people. 

On the other hand, acorn jellied food is healthy food, but young people may not like it. 


A brazier including charcoal and briquette fire was put in the middle of the table; the tongs and the cotton work gloves were served in order to protect our hands against today’s battle with clams. 

Cotton work gloves are especially necessities for roasting clams. 

If you are not careful, your hand may get burned and you lose your appetite. 


The baking sheet was put and then short-necked clams were put on the sheet. 

The short-necked clams looked plump and the clam meat looked delicious. The clams were cooked in 10 minutes while opening their mouths.  

We pulled out the clam meat salted by the sea water and try it with red chili-pepper paste with vinegar. 


I loved the salty taste and the chewy texture. 

The clams were rinsed thoroughly, so we had no problem with eating them. 

We had ordered the clam platter, so we expected the following dish. However, we were satisfied enough with the short-necked clams because they were so delicious. 



The following dishes were pen shells, scallops, and large clams. 

Pen shells are famous for their adductor muscles. For that reason, over half of the ingredients cut in advance were their adductor muscles. 

Another iron plate was put on the baking sheet, and then the adductor muscles of the pen shells and the meat of the large clams were put on it. 


Scallops look nice and you can enjoy its cooking process. 

The iron plate was become heated shortly; the pen shells and the large clams were boiled. 

When they were half-cooked, and then you can pour the sauce with hot peppers on them. 

It was time for dinner and the menu was the roasted clams; we need alcoholic beverage. In addition, the menu was usually eaten as an appetizer with drinks and was seasoned with hot sauce. 


The scallops cooked for some time may pop up. 

The sea water in them may be heated, so you should be careful. 

Before it pops up, you can separate the scallops from the shells. 


When the clams are seasoned enough and 1 or 2 minutes later, you can eat the clams. 

Separate, cut, and put the scallops on the iron plate. Then, cook them with other ingredients. 

Finally, that is the roasted clam on the iron plate. 


The dish was a little bit spicy, but the chewy texture of adductor muscles, the gooey large clams, and the salty taste of the scallops were well-harmonized. 

The shellfish platter needs two iron plates. 

After eating short-necked clams to freshen breath, you can throw a dinner with pen shells, large clams, and scallops. 


We ordered noodles and rice to have dinner. 

One bowl of Doenjang Jjigae(a stew made with fermented soy bean paste) is added to a bowl of rice, and you should pay just 1,000 won more for that.  

Unless we did not have a bowl of rice, we might regret it. 

Doenjang Jjigae was so tasty. 


The price of a shellfish platter, Korean banquet noodle soup, and one bowl of rice (including Doenjang Jjigae) was totally 36,000 won; you can afford it. 

Because it was dinner, not the time for drinks, such a low price was possible. 

If we drank soju advertised by using the top singer Hyo-lee Lee, we might add one more appetizer served with alcoholic beverages. 


The evening of late summer is cool, so the customers prefer the outside to the inside of the restaurant. 

We expected there were some mosquitoes outside of the restaurant, we stayed the inside. However, if you do not wear short pants, you can enjoy the food outside of the restaurant. 

The restaurant named as ‘Sankkomjangeo Buljogaegui (Alive Sea Eels & Grilled Clams)’ is located near Sangdong Station (in Bucheon) on Seoul Subway Line 7. 


How to get there:

(1) Take exit 4 of Sangdong Station on Seoul Subway Line 7 and go straight. 

(2) Go straight about 100M more, cross the street, turn left, and get into the direction of an alley. 

(3) Get into the alley and you can find the restaurant on the corner of the second building on the left. 



Location : (Sohyang-ro 37beon-gil 13-22) 545-15 Sang-dong Wonmi-gu, Bucheon-si, Gyeonggi-do 



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경기도 부천시 오정구 신흥동 | Sankkomjangeo Buljogaegui
도움말 Daum 지도
Posted by 크레이빙코리아

There is a variety of delicious food around Hongik University. 

Flavor is not only important, but price is also important because there is a school nearby. 

In the long recession like this moment, a competitive price becomes one of the important factors for poor students and the middle class.  


In that respect, ‘Generous Rib’ in front of Hongik University is so attractive. 

Five thousand won per a portion (200g) is good for students as well as foreigners in Korea who are the main readers of Craving Korea. 

Is there any reason to hesitate if the flavor of the dishes is also good? 



Take exit 7 of Hongik University Station on Seoul Subway Line No. 2 or Gyungui Line, and you can encounter the point that starts Hongik University Street. 

The fifth restaurant on this street is ‘Generous Rib’ that will be introduced today. 

The restaurant’s name says the concept of this restaurant, which is generous. 


One portion of pork ribs - 200g - is 5,000 won that is not usual, but it is possible around Hongik University. 

It shows there are various types of food with cheap prices around Hongik University.

Along the street, there are a lot of restaurants for grilling beef/pork along this street. 


The main customers are the students at an age when eating a lot, so it is certain that there are lots of restaurants for roasting meat around this place. 

However, for dating, people may be reluctant to visit this kind of restaurants because of the smell of roasting meat. 

Of course, there would be no problem if both love meat…

 

I had company and ordered 5 portions first. 

Nine pieces of big seasoned pork were served. 

One portion was the amount less than two pieces and we thought servings were generous even before trying it. 


Geotjeori(Fresh Vegetable Salad) Napa Cabbage Kimchi, the Mixture of Onions and Leeeks Seasoned with Condiments, and Garlic were served as the side dishes.

Garlic can be served more as you want. 

If the price of garlic were expensive, you could not have a refill. However, this year we have a good harvest, you can get as many refills as you want. 

Allicin in garlic is good for our health as we know. This time you can bake garlic, if you hesitated to eat garlic because of its spicy flavor. 



The steak pan made of wire mesh was brought, and we put seasoned pork on the brazier with the stovepipe. 

The smoke slightly came out, but we felt cool because we opened the exterior tent and the wind came from the outside.

These days, we suffer from an electric power shortage; I think it would be not bad to turn off the air conditioner and roast meat. 


We put garlic with the meat on the edge of the pan. 

Garlic is easy to burn out, so it must be burned with a low heat on the edge. 

The restaurant might be rumored to serve their dishes with a cheap price, so there were students, families who live near the restaurant and also some middle-aged men with their friends. 


I realized the secret of ‘Generous Rib’ by seeing the menu. 

The pork was from the U.S., Germany, and Spain, not the domestic one. 

If you do not want the imported meat, you should not to eat it. 


Sometimes there are some problems in the imported meat, but a good price is the strong merit in the market economy. 

I will not cover the imported meat in this article, but I think the imported meat may have merits if the meat has a high quality at a reasonable price. 

Anyway, the secret of ‘Generous Rib’ is the imported meat. 


At the time the garlic on the edge was almost done, the pork on the middle was entirely done. The demerit of grilling is that people cannot talk to each other while roasting and eating meat. 

If we concentrate on talking, the meat will be burned off rapidly. On the other hand, if we concentrate on eating meat, we must be engrossed in roasting meat and stop talking… 


One portion may be not enough for a person, and I think two portions may make you full. 

Only ten thousand won should be paid for two portions.

In addition, we ate two plates of healthy garlic. I think it will be enough for your dinner or a get-together if you eat one bowl of rice and Doenjang(Bean Paste) Stew. 

The price went up, and then roasting meat becomes not usual. However, in ‘Generous Rib’ in front of Hongik University, two people can take hearty meal with twenty thousand to thirty thousand won. 

The sweet-seasoned pork roasted with grilling will rapidly disappear and you must change the pan soon. 

If you have a chance to visit the street, it will make you happy that you try the smell of burning charcoal and sweet flavored pork in ‘Generous Rib.


Address: 170-17 Donggyo-dong Mapo-gu, Seoul (New Address: 151 Eoulmadang-ro Mapo-gu, Seoul / Tel.: 02-3142-4166)


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서울특별시 서대문구 신촌동 | TongKun TongGalbi
도움말 Daum 지도
Posted by 크레이빙코리아

Yangkkochi (양꼬치) are lamb skewers that are eaten often in China, according to the owners of this restaurant located in Yongdeung-po. Being accustomed to flipping flat pieces of gogi on a grill, Koreans have found this skewer and kabob culture to be quite unique, which has ignited its growing popularity. Rather than it being eaten under a sophisticated atmosphere under dimmed lights and comfortable chairs, lamb skewers are often eaten as "an-joos", which are appetizers that are eaten with alcoholic drinks, most often soju and beer in Korea. Ho-woo Yangkkochi, which also specializes in lamb skewers, is the same with a very pojangmacha (small tented restaurants) feel, but it's not necessary to drink alcohol to enjoy the delicious food they offer.

With an intriguing way of eating and customer service that truly made the meal experience as well as the food itself much better, this joseon-jok (Koreans in China) owned restaurant will open your eyes to some delectable Chinese dishes that are much different than the trite Koreanized Chinese food that can be attained anywhere and at any time in this peninsula.


Being in the midst of shiny restaurant signs that advertise their latest food offer, Ho-woo is unfortunately a very passable restaurant. Unlike many other restaurants in that neighborhood, Ho-woo doesn't try to be conspicuous -- instead, it seems to trust the quality of its food as its main advertisement. In terms of decoration, there's nothing much outside the doors except some portable chairs, in which my sisters actually sat on as we waited for seats to be emptied inside the restaurant. Quite a few were stacked, which probably means that having a line of waiting customers is quite common at this location. 



This is the only banner that the restaurant had out and it just showcased their primary delicacies, which are all different parts of sheep meat -- half of them on skewers and the other half on bones.


You can see that Ho-woo is primarily a night restaurant where alcohol is frequently visible among customers simply by their closing time. Closing past midnight at 2:30 am daily, this restaurant is open to people who are in for a drink after enjoying themselves with friends or coworkers at clubs, norae-bangs, etc.


Something I've mentioned in previous posts about Korean "mat-jibs" or "delicious restaurants" is that a restaurant's popularity is gauged significantly by its popularity. By this I mean, if people are waiting in line to eat at a certain restaurant or if celebrities have visited that restaurant from word of mouth, then that restaurant becomes that much more popular, thus perpetuating the vicious circle of popularity. 


Like many famous mat-jibs in Korea, this restaurant is also decorated completely with signatures and pictures of popular celebrities. To think that at one point, a nationwide popular celebrity ate at this restaurant being surrounded by fans asking him or her for a signature might seem strange to us, but to the owners of this restaurant it's no reason to create a commotion. 



Since there were too many people at the restaurant, it was difficult for us to get clear photographs of how the interior design looked, including the tables and chairs, but overall, it was nothing too significantly unique. The set up of each table was quite distinct, but more information about the tables and the way the food is eaten will be described on the "How does it taste?" section.

Overall, the atmosphere of the restaurant was very busy and it was not the quietest atmosphere since it was bustling with people having incessant conversations while drinking some beer. It wasn't so loud as to prevent us from hearing each other, but if you're looking to find a serene restaurant with soothing music playing in the background, you'll either have to visit this place when not too many people are around or go some place else. If the atmosphere is not anywhere in your priorities, however, continue reading as the restaurant places the food, not the atmosphere, as its most important priority.


After waiting a few minutes as employees ran back and forth trying to accommodate a table for five, one of the employees handed my sisters and my father an apron that only covered the waist down. At first, we thought it was a bit obscure, but soon we realized that they were the only ones wearing shorts. The aprons were used to prevent the heat from the burning coals on the table from being too close to my sisters and father's bare legs underneath the table. I was personally wearing jeans and to be honest, it didn't feel hot at all, so the heat from the coals wasn't at all distracting while we ate our food.


Nevertheless, as soon as we sat on our table, we realized that instead of having the usual flat grill on the center of the table, there was a rectangular space where the burning coals were placed. It was completely open, as in it was not covered with a grill, so initially it seemed quite dangerous. Although it's not seen specifically in the following photograph, there are two floors with only two thin metal bars placed vertically on each floor. Later we would realize that the skewers are placed atop those bars for the meat to cook right above the flaming coal.


Each person also had a plate with what seemed to be a mixture of spices sprinkled on one side. At first, it was a mystery trying to find out what it was going to be used for, but again, we soon realized that it wasn't there just for decoration.

 

Top-left: Buchu-kimchi; Top-right: Kkakdugi kimchi; Bottom-left: Onions; Bottom-right: Salted roasted peanuts


Each one of us also received some warm egg soup (계란국) to get our taste buds started. Apart from that, there were four different types of banchan, which were all actually really good. Although I didn't like the onions very much, the buchu-kimchi, kkakdugi kimchi and salted roasted peanuts were amazing. Each had its own charm and although it may not seem like it, they were packed with flavor. I personally rotated among the two kimchis and peanuts constantly, so we ended up needing to get refills for these three quite often. The waiters here actually catch that these banchan plates are empty quickly and refill them before you can ask them for more.

 

The restaurant's original specialty is the Lamb Skewer, so that's the first food item we ordered. Each order contained a cluster of 10 skewers, so seeing that our entire family was here, we ordered 3 orders; therefore, we received 30 lamb skewers on a plate.

At first, we didn't know exactly what to do so an employee came and helped us get started. We layered about a dozen of the skewers on the bottom floor and waited for the meat to start cooking. It didn't take long for the meat to start softening and turning into its hazel-colored cooked form.



After a few minutes, the first dozen we layered on the grill was completely cooked. In order to prevent any of the skewers from burning, we placed the cooked skewers on the top floor, where we freely began to grab the skewers to finally have a taste of the meat.


It was finally time to taste the meat, and I personally used my chopsticks to push the meat off the metal skewers. In terms of quantity, it amounted to not being too much, but the quality and flavor of this lamb meat was fantastic. The lamb meat was extremely tender and my mouth never got tired of the taste. It got better by the skewer -- perhaps it was because there was a limited amount, which naturally forced me to savor each piece of meat more. Since it was cooked right above burning coals, the meat was juicy and every bit of the meat was cooked, both inside and out. 


Remember the spices that we were given when we first arrived at our table? We realized that this was when these spices were used. Each meat skewer, if you hadn't caught it yet, was layered with a light coating of these spices when the meat was raw, but it seems like customers wanted more of these spices coating the cooked meat to give it even more of that strong aromatic flavor. I personally couldn't agree more. I couldn't stop rolling my meat on these spices and covering them up, not to mask the taste of the meat but to allow the two tastes to fuse with one another. Overall the spice wasn't spicy, but it did offer a slight kick that made cloaking the meat with this spice very addicting. 


This is the tray that employees carry with the different spices that can be used to dip the lamb meat. At times, they went around and refilled our spices when we used most of it on our plates.


This employee was one of the primary reasons why our meal was so enjoyable here. He seemed to be in charge of our table, seeing that he was walking around our table the most and helping us out when we were confused by this different culinary culture. What stood out the most about him was that he had a great sense of humor mixed with a desire to make his customers feel relaxed and comfortable. 


In Korea, he would be considered a sense-jaeng-ee (샌스쟁이), which literally means "someone with good sense," because he was always open to interact with us and make us laugh while we enjoyed our meal. He actually posed to help my father take some pictures even though my father had never asked him to do so, which most employees at most restaurants wouldn't dare do out of sheer embarrassment. He did his job with excellence and with a heart for the customer, not only his paycheck.



We asked this employee if it was okay if he could take pictures around the restaurant for our blog, and after wholeheartedly allowing our request, he actually gave us a dish of steamed clams as service as a sign of gratitude to us for promoting their restaurant. Jokingly, he asked my dad to promote and review them in a good way by taking good pictures of the restaurant, and we would have done that even if he hadn't asked us to do so.


In terms of the taste, each steamed clam was quite small but it really filled your mouth with a powerful taste of fresh clam as I sucked the clam out of the shell. There was no added taste to the clam so it was very original and genuine. Although it may not be the best choice to order as a meal, getting it to accompany your soju or beer might be a more appealing choice.


After savoring every bit of the delicious and savory lamb skewers, we ordered one order of Lamb Ribs, just to give it a try.


For five people to eat, it really didn't amount to much, but I enjoyed my two pieces of lamb rib. They were cooked well and despite being ribs, the meat slipped out of the bone quite smoothly. Personally, I didn't think it was anything extraordinary, but it was delicious nonetheless. Instead of dipping this meat on the spices, however, our aforementioned employee suggested we dip it on some salt to liven its flavor.


After filling half of our stomachs with meat, we decided to taste some non-meat Chinese delicacies that this restaurant famously served. There were quite a few options, but we ordered a dish of Mapa Tofu Rice and the famous Corn Noodles, which were among the most traditional Chinese cuisine options on the menu.



The Mapa Tofu Rice was essentially some mapa tofu covering some white rice that was waiting to be mixed together with the spicy sauce. All sorts of ingredients were inside the sauce, ranging from nuts to vegetables, but the most significant and important ingredient was undoubtedly the tofu itself. The tofu was solid yet very soft and the spiciness of the sauce really added a ton of flavor to the entire dish. It was indeed quite spicy so I needed to drink some water while tasting this dish but I did find myself trying to get another spoonful frequently.


Last but not least, the Corn Noodles. Oh the corn noodles. The corn noodles are called that way not because the broth is made out of corn or because it contains corn, but rather because the noodles are presumably made out of corn. While tasting the noodles, I wouldn't have thought that they were made of corn because it was virtually untasteable, which might be a delight to corn-haters or a disappointment to corn-maniacs. All that to say that despite being called corn noodles, the corn was almost nowhere to be seen in this specialty, which to me actually came as a relief.


Nevertheless, these noodles were plain out amazing. It was probably one of the best noodles I've ever tasted and a dish that I will be craving for a while. The noodle itself doesn't taste like anything special, but the broth's eerie spicy taste was exceptional. The broth taste reminded me a bit of jjampong, which is a spicy Chinese noodle dish, except the corn noodles didn't have the heaviness of the oiliness or spiciness of the jjampong broth. For me, everything was just right about these noodles that automatically released exclamations of awe every time I tasted a spoonful of the broth. It's actually a really simple dish that doesn't require too many ingredients, but from the mixture of flavors you get while eating this, you'll find that difficult to believe.


We actually ended up eating quite a bit of food and it was filling and enlightening. I really enjoyed the food as well as the atmosphere and it was great tasting a very diverse plethora of flavors under one specific historic culture. Although it was a bit pricey, the food was phenomenal here, so if you're in for some skewers, this is one restaurant you have to visit.


Prices aren't cheap here -- rather, I'd say they're kind of expensive, especially when you consider the amount of food you get per order. This is most relevant for the meat menus, which are all over 10,000 won for one order. The food is delicious, like I've expressed ceaselessly above, but you do need to open up your wallet a bit to taste this food.


The meal menus, in Korean known as "shik-sa", are cheaper and therefore more affordable. Starting with 6,000 won corn noodles to the most expensive meals being 10,000 won, these dishes and bowls are really worth your money. 


I'd say the more expensive menu items are the drinks, with prices ranging from 2,000 won for soft drinks and 5,000 won for this restaurant's famous Tsing-Tao Beer to a mere 75,000 won for some of their most expensive Chinese traditional drinks. Seeing how prevalent alcohol is in this restaurant, I'm sure that one of their main venues of profit come from their sale of the incredibly diverse drinks available at this restaurant. 


Overall, our family of five ate 50,000 won worth of food, only to be completely full as we left the restaurant. So if you're with a group of people, you might only have to pay a fraction of the total expensive cost for this food.




Photo credit to Daum Maps.Photo credit to Daum Maps.

Photo credit to Daum Maps.Photo credit to Daum Maps.


Location : Seoul Yeongdungpo Yeongdungpo dong 3ga 7-25(Yeonjungro10gil 6)



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서울특별시 영등포구 영등포동 | Ho-woo Yangkkochi
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Posted by 크레이빙코리아

Sinchon is the heart of the extravagant social scene for Yonsei University students. Yonsei University, being considered among the triumvirate of the elite tertiary education institutions in Korea, is filled with the brightest and most inventive young minds of the nation, but they are also considered one of the wildest as Sinchon is infamous for its hectic party scene. In the midst of this exuberance of youth, however, numerous restaurants are established throughout the social hub that drunk and sober (mostly sober) people visit to quench their cravings.

 

Today, we visited a famous grilled fish restaurant located in the heart of Sinchon, known as Gosami (고사미), which most Sinchon regulars and Yonsei students are familiar with. Serving considerably hefty quality grilled fish and other seafood dishes for an affordable price, it's famous for its taste, price and simply, it's popularity. If you're in the mood to eat some delicious grilled fish, also known as "saeng-sun-goo-ee," this restaurant is one place you will not regret visiting.


 


Judging based on the sign that's hung over the restaurant, it may seem as if the restaurant is quite large but it really isn't. It fits quite a bit of people, but it's overall quite small and usually packed, so it's not the best combination. The restaurant does have a second floor reserved for larger groups, so that's something to keep in mind. 


From the outside, you can tell that the main grill is on the outside, which is a unique aspect of this restaurant. The fish grilling occurs where everyone can see while waiting outside the door for available seats.

This is the sign that welcomes you as you approach the door. The dog on this sign is completely random, which is exactly why I remember it. On the checked bullet points, it says:


1) Outwardly crunchy and inwardly moist chewy grilled fish.

2) If you're with your friend or date, eating some jjigae (stew) as a set would be a good option.


Both statements, as far as I'm concerned, are true -- except, you don't need or should I say, you don't WANT someone else eating the jjigaes with you. 



Something else that is quite significant and perhaps even random about the entrance of this restaurant is that on the door there are several quotes or sayings that are seemingly aimed towards the Yonsei college students.


The very left vertical sign says, "We like people more than money," which seems to express their priorities in terms of food and service. The sign on the very top says, "Happiness is for the one who strives for another person's happiness." Lastly, the bottom sign says the following:


"Dream the unattainable, 

Experience unattainable love,

Fight undefeatable enemies,

Endure intolerable pain, and

let's catch the uncatchable stars on that sky."


Quite inspirational quotes, but again, also quite random. These would be good quotes to read when it's time for finals for these college students and they've come to stress eat. Obviously, it'd be the food that would free them from their stress, if anything.



Gosami is what Koreans would consider a genuine "mat-jib" (맛집), which basically means "delicious restaurant" in Korean. One of the most important qualities of such "mat-jibs" is popularity (as I've aforementioned) whether it be through long waiting lines or pictures with famous or well-known people who have visited the restaurant. Gosami practically has both, but the amount of pictures that are stuck across the walls are used almost entirely as the wall decorations. It's fun recognizing a celebrity you know while skimming through the pictures and acknowledging that they actually visited this restaurant most likely knowing what it was famous for.

 

On one side of the restaurant, there were also some bills from around the world, which may show the diverse customers that this restaurant has welcomed in the past. In terms of popularity, this restaurant overflows with it, even completely overtaking the interior design, but it's definitely not empty popularity.


Gosami's specialty dish is grilled fish, so that's a food item that you need to get. There are a few types of fish that you can choose from, but unless you're a fish connoisseur you will most likely not know the differences between the fish they offer. Fortunately, due to the small number of choices, you might get to try all of the different fish if you were to return, but if it's your first time, just order the type of fish that you've tried or heard of before. They're all actually really good.

 

Nevertheless, after we ordered some food, which I will describe in a bit, we got our first food item placed in front of us. Often seen in Korean meat (often also known as Korean barbecue) restaurants, we received a small basket with some cabbage and sesame leaves that in Korean is known as ggaennip (깻잎).

If you're at all familiar with the "ssam" culinary culture of Korea, you'll already know what to do with these leaves, but if you don't, don't start nibbling it now -- it will be used at a later time.


Then we received a tray of banchan with two types of kimchi and some seasoned potatoes. If you've cleared your tray (which I bet you most likely will), you can always ask for more and they'll happily give you more. Beware of those potatoes -- you will constantly want to ask the employees for more even after quite a few refills.


Finally, the main entrees arrived. From left to right on the photographs above, we ordered the following: biji-jjigae, seasoned stir-fried squid and the go-galbi grilled fish, which is intentionally the first fish option they list on their menu. This restaurant is famous for this go-galbi, so if this is your first time, this is the fish that you'd want to try first.



The jjigaes (Korean stews) that Gosami serves are fantastic and it's something you want to try here. From the outside, these traditional and quite small jjigaes seem like any other jjigae you might find served at either Korean meat restaurants or hanshik (Korean food) restaurants, but there's something special about these jjigaes that have customers wanting to order this alongside their grilled fish. You have a choice between doenjang-jjigae (soybean stew), kimchi-jjigae (kimchi stew), sundubu-jjigae (lean tofu stew) and the jjigae we particularly ordered, biji-jjigae, which is also known as ground-soybean stew. 


It terms of taste, it's similar to the doenjang, but the soybean is solid when scooped and is usually eaten by mixing it together with some rice. Those who may have a reluctance towards beans may not be the biggest fans to this solid texture, but in general, biji-jjigae offers a mouthwatering combination that'll have you scraping your rice bowl in no time. It'll take guts to order this because at first sight it doesn't look appealing, but if you want to taste an authentic Korean jjigae that is not as easily found as the popular doenjang/kimchi jjigaes, the biji-jjigae would be an adventurous yet (hopefully) rewarding option.

The biji-jjigae was great, but despite how good it is, it's a menu item that can be found at other restaurants if searched properly. Gosami's increasingly popular Seasoned Stir-fried Squid, however, is a menu item that you will not find nearly as much anywhere else. It's truly a dish that Gosami makes best -- almost to the point where stir-fried squid has me automatically thinking of this restaurant. The seasoning the restaurant uses for this dish is a decent mixture of spicy and sweet, spiciness taking over the flavor a bit more, so it's a dish that chopsticks are constantly busy wandering towards. 


Unfortunately, the portions aren't as much as anyone would hope they'd be, so at times it's too hard to resist ordering a second serving. It's never a decision that is regretted, so just getting that extra serving to satisfy your desires may be the emotionally better choice for your desperate taste buds. Like I've already said, it is spicy so you might be grabbing a hold of the ice-cold water often, so make sure you have that rice ready to nullify that heat.



Finally, the main dish and this restaurant's specialty: the Go-Galbi Grilled Fish. Go-Galbi is actually another name for go-deung-uh, which in English is the mackerel. The mackerel is a common fish that is eaten in Korea and is most popular for how juicy and flavorful the fish is. It's also infamous for its greasiness, but that's what makes this so fish so delectable. Mackerels are usually not the largest fish so this restaurant gave us two mackerels on one plate so in terms of quantity it definitely lives up to its price.


In terms of quality and taste, this go-galbi was savory and pleasant. Like the restaurant put it on one of the signs located in front of the restaurant, the skin was crunchy and the meat inside was soft and moist. Unlike many other restaurants that serve fish, this mackerel was not overwhelmingly greasy, although it was undoubtedly greasy to give it its original flavor. Due to the fish's size, it was packed with meat and the bones weren't sprinkled all over the fish. It's not the most difficult fish to eat and it's easy to eat it comfortably, but it does help to know how to take the bones out smoothly so it's not a hindrance.



Now, this is optional but we did it anyways since we are Korean and it's difficult for us to just leave ggaenip and cabbage unattended while eating meat. Remember those two leafy vegetables that we received as soon as we sat down and ordered? Those are given to customers intentionally so that they can be used to eat a little bit of everything together. This is known as ssam, which translated means "wrap," and it's truly one of Asia's greatest inventions ... or better said, culinary realizations. 


Depending on what food items you have, put each of everything unto some cabbage layered upon a ggaenip leaf like shown on the pictures above and converge the leaf edges together at the top to form a balloon-like shape. Everything should be enclosed inside, ready to form a harmony of delicious flavors inside your mouth and stomach. Then, if your mouth is big enough (which it should be), put the entire thing into your mouth and enjoy the numerous yet distinct flavors that encompass your taste buds. Obviously, there's a bit of exaggeration in my expression, but it's a different yet delicious way to taste everything you ordered so it doesn't hurt to give it a try. Most Koreans or people who've lived in Korea long enough know of this culture, so it's something you'll have to get used to. 


For three people, these three dishes definitely filled us up and it didn't leave us feeling heavy perhaps from the oil of the grilled fish. Rather, I felt surprisingly light and undoubtedly satisfied with my meal. As someone who loves eating fish, this place really serves some quality grilled fish, so if you're in the mood for some bone picking, this restaurant is one to check out.


The prices aren't cheap, but they're definitely affordable. I'd also say that each dish lives up to its price tag considering how good the food is and how much they give you per dish. 

The grilled fish's prices range from 6,000 won to 8,500 won with most of the options costing 7,500 won. The go-galbi grilled fish we ordered cost 7,500 won, and seeing that we got two fish on one plate, it's definitely worth the money. The other options are hefty as well, so you won't feel ripped off while paying the bill.


The jjigaes cost 5,000 won each so it's not the cheapest value since the jjigaes aren't actually as big as the fish. I'd recommend you taste one if you can nevertheless because the quality of the jjigaes supplements the quantity well. There's something special about these jjigaes so definitely give these jjigaes a try.


Finally, the famous stir-fried squid costs 6,500 won and this is a must-get if you're coming to Gosami. There's also another option known as dweji-bul-baek which is a meat dish, but if you're ready to dish out 6,500 won it would be better spent on the stir-fried squid here.

Since I practically recommended that you get one food item from each of the three categories on the menu, you might be better off getting a set menu. The set menu options listed on the very right of the menu include a grilled fish, a jjigae as well as your choice of either the stir-fried squid or the dweji-bul-baek. Unfortunately, ordering a set won't mean you get a discount but it is easier to order this way so that's an option you can take when you're ordering.


Overall, it's not expensive nor cheap, but it's worth the money you're paying. If you're the only one eating here, the prices might amount to quite a bit of money, but since the food accommodates more than one person, you will end up only paying a portion of the entire bill, assuming that you will be splitting the bill with those who've accompanied you. The original audience being hungry college students, Gosami truly delivers a bang for your buck.



Location : Seoul Seodaemungu Changchundong 53-72(Yeonsaero 7 ahngil 38)




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서울특별시 서대문구 신촌동 | Gosami
도움말 Daum 지도
Posted by 크레이빙코리아

To me, a large-sized franchise pizza is a LARGE, scrumptiously greasy, right-out-of-the-oven-hot pizza that should feed around 3 "normal" yet hungry people (I'm certain this is arguable) for a cost of about $10~$15. Having that expectation wherever I went would only result in disappointment, since coming to Korea I've realized that most pizzas in Korean franchises unfortunately do not meet these standards. In Korea, large franchise pizzas are usually about the size of American medium-sized pizzas and surprisingly cost about the same price. It's almost as if Koreans eat pizzas simply for its taste without any regard to its size seeing how unbalanced the proportion between price and quantity is in most Korean pizzas. 


Without a doubt, while living here, I've eaten pizza (and undeniably enjoyed it at times as well) but it's never been a food choice I've truly enjoyed in a holistic manner. Either the pizza was high on quantity yet equally ridiculously high in price, or the price was quite low with quantity and quality both hitting rock bottom as well. For home-born Koreans who haven't tasted American pizzas, the Korean franchise pizzas might be delicious, but to someone who's experienced the goodness back in the States, only disappointment mixed with nostalgia looms ahead upon sight of these hanguk pizzas.





If anything, all I wanted was a pizza that offered high quantity with a decent price and with a pizzeria named PizzaGate near Ewha Women's University, that's exactly what I got. Actually, PizzaGate isn't a decent price -- it's actually really cheap considering how pricey franchise pizzas can get in Korea. 


At PizzaGate, you get 2 large pizzas for the price of 1. You heard me correctly -- 2 for 1. Or actually, PizzaGate likes to call it: 1+1, because according to them you get a free pizza for every pizza you buy. That actually might make more sense, since the "price of 1" of their pizzas is really either equal to or less than most other large pizzas sold in most major franchise pizzerias. 


The pizzas at PizzaGate are advertised as "large" and according to Korean pizza standards, they are large-sized being 12-inches in diameter, but they aren't LARGE. But really it doesn't have to be, because you're given two pizzas, which in my opinion is essentially LARGE, just split into two smaller pizzas. 


Like most Korean franchise pizzerias, most people don't eat at the store location -- rather, many customers take their pizzas out and enjoy them at home. For that reason, the pizzeria itself isn't very spacious and it is almost rarely filled. According to my estimation, I'd say that about twenty customers would fit at one time, but every time I've gone it was never that packed.

The entrance first of all, is an automatic door, which I feel is unique for a franchise pizzeria. I feel it's a modern look from the regular push & pull doors and having the entrance completely see-through only makes it better. As soon as the doors open up, you're welcomed with a fresh wind coming from above and when temperatures hit the 30s out in the streets, this is more than just a warm welcome.



The counter is what I think is the centerpiece of the pizzeria, since it is the first thing you should see as you walk in. Usually, most customers walk up to the counter, order and then sit but there's obviously a freedom to do what you want.


Here, you can choose where you want to sit -- whether it be facing the wall on the left side, or facing the person you'll be enjoying your pizza with on the right side. I guess it could depend on your personality but also on seat availability. 


Honestly and as you can see, there is not much to this pizzeria visually but it is very clean and organized, which is all I personally needed. Although there aren't too many employees here, all the tables are constantly cleaned and the trash is thrown away as soon as it fills up, which to me showed that this pizzeria values cleanliness for their customers. Simple is best, and this pizzeria's interior design exemplifies that.


I just want to make this clear: PizzaGate is most known for their pizzas, but you can also eat pastas and different appetizers as well. They aren't expensive (I'd say they're decently priced) but since it's the pizzas that are "Buy 1, Get 1 Free" that's all I ordered to eat with my dad. 


5 to 10 minutes after ordering our two pizzas, we finally got our hot, medium-sized boxes. As I carried these boxes from the counter unto our seat, I still couldn't believe that this only cost me under 10,000 won. Having the receipt attached on the top of the boxes only made it more real.



We opened both boxes, only to be welcomed with two regular sized pizzas presumably fresh out of the oven. The pizzas themselves weren't in any way breathtaking in size, but it was definitely overwhelming considering that two people had to finish this. It was definitely an exciting type of overwhelming though, also considering how hungry we were.


These two pizzas cost exactly 9,900 won -- we chose these two out of the four pizzas that cost 9,900. 9,900 isn't too simple, but not too complex either, which is why we chose these two.



This pizza's the Combination Pizza offered at PizzaGate. It doesn't deviate too much from the common combination pizza, with an even mixture of ham and pepperoni alongside the "pizza" vegetables that at times add the occasional crunch as well as the slight misconception (you wish it was true though) that you are eating healthy. There's nothing too special with this combination pizza, but I personally didn't need it to be.


This pizza is known as the "Sweet Potato" Pizza, or in Korean it's called the "Goguma (Sweet Potato) Salad" Pizza. Sweet Potato is a pizza ingredient that seems to be used uniquely and even exclusively in Korea. Goguma pizzas or pizzas with goguma mousse circling the pizza can be found virtually anywhere in Korea, whereas they are hardly attainable across America. I believe that the reason for this is cultural seeing how much Koreans love and eat sweet potato when compared to the United States. 


Nevertheless, PizzaGate's Sweet Potato Pizza didn't have a sweet potato mousse, but rather an entire sweet potato wedge atop every pizza slice, making every bite one that is filled with sweet potato. Corn is also sprinkled across the pizza, which also seems to be something done naturally in Korea even for the most basic of pizzas.


After several torturous minutes taking pictures of the visually delectable pizzas, we finally dug in to see how these pizzas tasted. Every time I go for my first slice, I need to be reminded not to underestimate the heat of these pizzas. The pizzas are REALLY hot, so at first it was difficult to hold the pizzas and place them anywhere near my mouth. It takes several minutes for your mouth and hand to adjust to the temperature, but if you're like me and if you were as hungry as I was, you can't wait a full 60 seconds. It's most definitely too long.


In no time, I'd feel the satisfaction of each hot and cheesy bite, but also realize that some skin inside my mouth was already starting to peel off due to my unwise negligence to the fact that these pizzas JUST came out of the oven. In the end, however, it's not painful or anything so it's easily ignorable or masked with the deliciousness of the pizza.


I'm not sure if it's just me, but eating this pizza brought a clear realization unto me: You NEED to hold the pizzas the way I'm holding them in the picture above. Or should I say, it's much easier to eat when you do so. First of all, the size of each pizza makes it awkward to hold it flat like a regular pizza. Second, it's HOT, so holding it by the ends of the crust allow you to hold it without burning your fingers. Usually, I'm the type to eat pizzas flat, but coming here it was difficult not to fold them.


I'm sure you can't see the cheese very well (also, the cheese hardened quite a bit at this point), but something that really stood out to me about these pizzas was the cheese. These pizzas were quite cheesy, when compared to other franchise pizzerias. In other words, when I took a bite, strings of cheese came out -- almost to the point where my other hand was necessary to cut the elongated cheese. Of course, the cheese hardened as every minute passed by but nevertheless, each bite made it hard to believe this only cost 9,900 won. The quality of the pizza when compared to other locations was definitely different and personally appealing.


In the end, we did eat most of it, but we couldn't finish it. So I asked the employee at the counter if we could have the remaining slices to go and she wrapped each slice separately and placed them inside one of their bags for free.


I'm sure that if we had only ordered one of these pizzas and shared it, it would've left us wanting for something more. Unfortunately, if we had wanted to eat pizza for 9,900 won anywhere else, that's exactly what we would've felt. Being filled yet satisfied is the most accurate way I felt after eating these franchise pizzas and the price it cost only made it better.


The Popular pizzas are technically the cheaper, simple pizzas, and the two prices that they offer are 8,900 won and 9,900 won. The 8,900 won pizzas are very simple as you're able to see while the 9,900 are also fairly simple with a few more added ingredients. The Combination and Goguma Salad Pizza we ate were both from the 9,900 won group and they were delicious.


The Premium pizzas are the more expensive (but still cheap), fancier and may I say, luxurious pizzas and the three prices that they offer are 11,900 won, 13,900 won and 15,900 won. All sorts of different types of toppings are available from barbecue chicken to steak, so PizzaGate is definitely not a pizzeria that is only to be visited once. 


In order to get the pizzas "Buy 1 Get 1 Free", you need to order two pizzas from within the same price. If you want to order one from one price and order another pizza from another price, it just gets expensive and that defeats the purpose. After all, I think that each price has quite the variety so it's better just to choose the price first and then choose the pizzas within that price.


PizzaGate also offers some pasta and many different appetizers which you can try for not the heftiest amount. Each appetizer is under 2,000 won -- but of course, the amount they give you justifies that amount. For more information regarding the non-pizza menu options, check their detailed website out: PizzaGate Pastas & Appetizers


This Lunch Set is available as well, which includes a pizza, Carbonara pasta, and a 500 mL Coke, if you'd prefer to get some pasta instead of another pizza. 



Location : Sinchon St. 173-1, Seo-daemun-gu, Seoul (서울 서대문구 신촌로 173-1)



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