An A-to-z On No-nonsense Systems In Korea Travel

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While the sizzling barbecue is certainly no slouch, it’s the oversized bowls of mool naeng myeon (chewy buckwheat noodles in an icy beef broth) that’s Wooraeok’s real claim to fame. Located in the trendy neighborhood of Apgujeong, Our Bakery offers original and highly photogenic baked goods . They post a schedule of when items are available printed on the front windows. Not-to-be-missed items include the nutella banana croissants, butter-filled pretzel rolls, and the signature, spectacular cube bread (you’ve never seen bread like this) which you dig into with your hands. Even though it opened in 2009, it took a 2017 episode of Netflix’s Chef’s Table spotlighting Jeong Kwan, a Buddhist nun and chef specializing in Temple cuisine, to get the rest of the world to appreciate its delicate, poetic charms. And at Balwoo Gongyang , the principles of Temple cuisine are artfully displayed with tasting menus. Every dish is not only vegan, but noticeably absent of alliums (think: onions, garlic, and scallions). For over 50 years, this humble, family-owned operation smack dab in the heart of one of Seoul’s busiest districts has been doling out piping hot bowls of knife noodles (made by cutting the dough into thin strands with a knife) in aromatic chicken broth, as well as baskets of steaming-hot dumplings. The kimchi the food arrives with is equally famous; it’s intensely garlicky and flecked with deep red Korean chilis. Since the 1930s, this mainstay has served just two dishes: gomtang (beef bone soup) and suyuk (boiled beef). While the suyuk is excellent, it’s the gomtang that packs in the crowds.

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