Sinsajeon • 신사전

Sinsajeon (신사전) is a restaurant in Garosugil (가로수길) area that specializes in Korean pancakes (jeon) and Korean rice wine (makgeolli). The place first gained its popularity on social media for their now infamous honey makgeolli—which is essentially makgeolli served with raw honeycomb—that went viral the first time it was introduced to the online sphere. Since then, the place has gained popularity among the locals as well as international travelers who wanted to try the viral drink as well as the assortment of Korean pancakes they offer on their menu.

Do you know that there’s a Korean tradition where Koreans usually eat savory pancakes (jeon) and drink rice wine (makgeolli) on rainy days? It is said that the reason for it was because the sound of frying pancakes in oil is very similar to the sound of the pitter-patter of rain. And during rainy days, you usually want to eat something comforting. That something is savory pancakes for most Koreans. The makgeolli part is just something sweet and refreshing that pairs well with the savory and oil-rich pancakes, making it a good combination to eat on a rainy day.

Funny enough, my first visit to Sinsajeon was during a rainy day, making it the perfect setting to experience this Korean tradition. It was raining since morning that day and by the time me and my two friends made our way to the restaurant for dinner, it didn’t seem that the rain was going to letup anytime soon. When we reached the restaurant around 6 pm, it was still pouring and the restaurant was full with people lining up in front of it. And so we joined the line and waited in the rain for our turn.

35 minutes later, cold from standing in the rain with our jackets half soaked from the raindrops that were falling from people’s umbrellas around us, it’s finally our turn. We entered the restaurant and was greeted by the voices of people talking over each other, some even half shouting. The main dining area was loud but fortunately we were led to the back area of the restaurant where we got seated in one of the more private booths with curtain partitions. This area seemed to be for larger groups as we were seated on a long table that could accommodate 8 people. And the area was definitely quieter, something that the three of us were thankful for. We placed our order using the tablet order system on the table (and if you’re wondering, they do have the English option so ordering for non-Koreans shouldn’t be a problem) and our food started to come out about 10 minutes later. 

Before everything else, first came the banchan and the dipping sauces. Everything is nicely seasoned and pretty good.

Honeycomb (벌집꿀) ₩4,000/piece* | 8/10

*Must be ordered with the Makgeolli

Since Sinsajeon is well-known for their honeycomb makgeolli, of course we had to try it. We ordered one piece of honeycomb to split between the three of us since none of us is a fan of super sweet stuff. Plus the size of each piece looked quite big so unless you really, really like honeycomb, ordering one piece per person might be a bit much. The staff actually came to our table with a tray of honeycombs and cut one piece into three smaller pieces before placing them into our glasses. 

Sinsa Makgeolli (신사 막걸리) ₩10,000/bottle | 9/10

For their Sinsa Makgeolli, I actually quite enjoyed it. Smooth, not too strong. And the honeycomb did add a little extra sweetness to the drink which made it a perfect dessert drink for me. 

Grandma’s Kimchi Jjigae with Pork (외할머니김치찌개) ₩33,000 | 8/10

Kimchi Stew, Pork, Tofu, Mushroom

The kimchi jjigae was comforting and delicious, hitting that right combination of savory, sour and a little bit of spiciness for me. The pork meat was a little bit too tough for me though. It was served in one big slice and we cut it into smaller pieces after it was cooked, but the texture was still hard to chew. So 8/10 for the stew, but maybe 6/10 for the pork meat. But it’s still a good dish to order if you want something soupy and comforting.

Combination Jeon (Regular) 모듬전 (소) ₩28,000 | 9/10

Two Varieties of Mushrooms, Pumpkin, Shrimp, Tofu, Korean Style Meatballs, Sesame Leaves with Minced Pork, Chili Peppers with Minced Pork, Frozen Pollack, and Kimchi. Fried with custom batter and egg wash.

Overall, a very solid assortment of Korean pancakes and every single one of them is executed nicely. I also like the variety that they have in the portion from vegetables, fish to meat. Definitely enjoyed the pancakes. 

Also, fun fact, some of my Korean friends told me that they usually eat savory Korean pancakes at home with their family or during family gatherings on major traditional holidays like Chuseok or Seollal. It’s something they usually cook at home and not necessarily something that they would eat out at a restaurant for. And maybe that’s why I don’t see a lot of restaurant specializing in Korean pancakes (at least from my research). For the restaurants that I did find, they are usually located in a more tourist heavy area like Garosugil or Hongdae, which makes sense because tourists are more likely to look for Korean pancakes restaurant to try.

If you are looking for a specialized Korean pancake restaurant or maybe a place to drink makgeolli with good anju (안주) (food to be eaten with alcohol), Sinsajeon (신사전) is definitely the place to go. Plus they open late so you can even go here for the second round of your dinner. 

 

Sinsajeon • 신사전

Address: 서울 강남구 도산대로11길 18 신사전
Telephone: 0507-1337-9993
Hours: Everyday 10:30 am—01:00 am

Instagram: @sinsajeon_official
Naver Map

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Pungryugak • 풍류각

Pungryugak (풍류각) is a Korean BBQ restaurant located near Hapjeong Station (합정역) that specializes in dry-aged 1++ Hanwoo meat. The restaurant has a clean, modern interior with plenty of seatings around the space. Each table is equipped with its own modern BBQ exhaust pipe that prevents smokes from filling up the room which is always a nice touch to a Korean BBQ restaurant. On the further end of the dining area, there are 2 private rooms that can accommodate 8 people in each room if you wish to have a more private dining experience. The restaurant also seems to have been visited by a number of celebrities and public figures, evident by the number of framed signatures they hung up on the wall of the restaurants. 

If you’re not familiar with Hanwoo, it is a breed of Korean cattle known for its high-quality, marbled beef. For that reason alone, it is usually compared to Japanese Wagyu (if Japan has Wagyu, Korea has Hanwoo). Hanwoo has their own grading system for their quality of the meat and the highest grade is called the 1++ or 투플러스 (투뿔) in Korean. 1++ grade Hanwoo usually has the highest marbling and tenderness and a higher price point compared to the lower tiers.

Just like a lot of newer restaurants in Seoul that just opened these past couple of years, Pungryugak uses the tabletop tablet ordering system. So all you have to do is browse the menu on the tablet, add the menu you want to order to the cart and press order. For this restaurant though, I don’t remember if they have language options. I came with my Korean friend and since we both can read Korean, I didn’t pay attention if they have option to change the language (you can always use Google Translate camera to read the menu if they don’t). Anyways, not long after we got seated, we placed our orders and the food came out soon after. 

Gochujang Beef Tartare (고추장육회) ₩15,000 | 8.5/10

The yukhoe (beef tartare) was nice and fresh. The temperature was also just right, not too cold or too warm. The gochujang (red pepper paste) sauce was a tad spicy for me but it’s a solid yukhoe.

Dry-Aged Hanwoo Beef Tounge (한우 우설) ₩29,000 | 9/10

20-Day Dry-Aged Beef Tounge
한우우설을 20일간 드라이에이징하여 쫀득하면서 아삭한 식감의 스페셜메뉴

The texture of the beef tongue was soft but still has that chewiness in the bite and it was juicy. Also there’s no meaty smell at all (sometimes there’s a certain smell in beef tongue if they don’t prepare or cook it properly).

Assorted 1++ Hanwoo Platter (투뿔한우모듬) ₩69,000 | 9/10

The Assorted 1++ Hanwoo Platter consists of the 1++ Hanwoo Kkotsal (top) and Dry-Aged 1++ Hanwoo Galbi (bottom).

Dry-Aged 1++ Hanwoo Galbi (Short Ribs) | 8.5/10

드라이에이징 투뿔한우갈비살 

The galbi was juicy, chewy but not tough at all. Galbi is usually a safe choice if you want a good, delicious meat for Korean BBQ and this one was no different. 

1++ Hanwoo Kkotsal (Chuck Flap Tail) | 9/10

투뿔 꽃살

The kkotsal has a very nice marbling. It was also the softest and juiciest out of all the cuts we ordered. Definitely my favorite cut of this meal.

After my first visit with my friend, I actually came back again a few days later with another friend. This time we ordered the Hanwoo Dry-Aged Beef Tounge (한우 우설) and 1++ Hanwoo Anchangsal (Outside Skirt) (투뿔 안창살). Didn’t take proper picture of the anchangsal but it was actually pretty good too. A 8.5/10 from me. This restaurant has officially made it to my ‘K-BBQ Restaurants in Hapjeong Area’ list. Definitely worth visiting if you want to get some high-quality Hanwoo.

 

Pungryugak • 풍류각

Address: 서울 마포구 월드컵로 33 1층
Telephone: 0507-1425-9279
Hours: Mon-Fri 11:00 - 02:00 (Break Time: 15:00 - 17:00) | Sat-Sun 11:00 - 02:00

Instagram: @pungryugak

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Solsot Cheongdam • 솔솥 청담점

Solsot Cheongdam (솔솥 청담점) is a chain restaurant that is specialized in “Sotbap” (솥밥) (or“pot rice” in Korean), a Korean traditional dish where short-grain rice is cooked with various ingredients in a heavy pot placed directly on a stove or over an open flame. The dish has been gaining popularity (or at least I’ve seen more and more clips online of restaurants serving Sotbap) in the past couple of years and in my opinion is one of the food trends that’s pretty popular in Korea in recent times (not recent recent, but pretty recent). I still remember a couple of years ago when it started with one or two restaurants that went viral because of their Sotbap menu. But these days, you can find multiple restaurants that have similar concepts in different places in the country. Solsot is one of the bigger franchise in this category with 77 locations all over South Korea. 

I went to the Cheongdam location (솔솥 청담점) on a Friday for lunch with a friend of mine. We arrived at 11:30 am, right before the lunch rush started and managed to get a table right away. The restaurant is not too big with about 24 seatings available around the room. The tables are for mostly for 4 people, but there are about four tables that accommodate party of two. And good thing we came a little early because minutes later, the restaurant was full with people and there’s even a line forming outside. So yes, the place is definitely pretty popular and you might have to wait for a table if you come during lunch or dinner rush. 

The menu here is pretty straight forward with accompanying pictures so you don’t have to guess what you’re getting. Each Sotbap set comes with sides of salad, soup, banchan, dipping sauce and a Yakult drink. 

How To Eat

First, mixed everything inside the pot. Add the sauce too according to your preference and liking. After everything is mixed together, scoop the rice out and place them on the empty plate they gave with your set. If you want to enjoy the Nurungji (or scorched rice), leave the crispy rice that’s sticking to the pot and then pour the hot tea/broth that they gave you inside the white sake bottle shaped container into the pot and put the lid back on top. You can eat this at the end of your meal after you finish your Sotbap.

Overall Comment

One thing I have to say about the flavors, if you’re imagining Sotbap to have a bold flavors (as in South East Asian standard for bold flavors and strong seasonings for example), you might be disappointed when eating it. In general, I think when talking about what considered comfort food in Korea, most of the dishes are very mildly seasoned, especially if you’re comparing it to the flavors one usually finds in South East Asian cooking. Even my Korean friends have told me that SEA foods are generally stronger in seasonings and saltier compared to Korean food (not all, but majority of it). So for the locals, the flavors and seasonings might already hit their level of comfort, but if you are from South East Asia or prefer a strongly seasoned dishes like those found in the SEA countries, Sotbap could taste a tad under seasoned for your taste buds. Just a heads up.

Abalone Sotbap (전복솥밥) ₩18,000 | 8/10

The abalone is fresh and chewy, not tough at all. This Sotbap tastes very earthy especially with the addition of the sesame seeds. For the Abalone Sotbap, it does come with a pack of seaweed sheet on the side. And they recommend you to wrap the rice with the seaweed, dip it into the sauce and eat it in one bite. Eating it this way does add a layer of complexity to the Sotbap and enhance that sea flavor in your bite.

Steak Sotbap (스테이크솥밥) ₩18,000 | 8/10

The steak is nice and tender with pretty generous portion. The egg yolk added an extra creaminess to the Sotbap which I enjoyed. The sauce for the Steak Sotbap is a bit saltier than the Abalone Sotbap’s sauce so I would recommend you to pour it little by little first and taste it in case pouring everything in all together is too salty for you. 

All and all, my friend and I enjoyed our meal. We were pretty stuffed by the end of our lunch (we didn’t even finish all of our rice, just the proteins cause the portion is actually bigger than we thought) and the Sotbap felt like a very healthy meal. If you’re looking for something warm, comforting and nutritious for your body, I think Sotbap is the way to go.

 

Solsot Cheongdam • 솔솥 청담점

Address: 서울 강남구 도산대로53길 16
Telephone: 0507-1334-6806
Hours: Everyday 11:30-21:00 (Last Order 20:30)

Instagram: @solsot_official

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Noransang Sogalbi Anguk • 노란상소갈비 안국역점

Noransang Sogalbi Anguk (란상소갈비 안국역점) is a Korean BBQ restaurant that is well-known for their beef ribs. The restaurant is located on the second floor of a building 1-minute walk away from Anguk Station Exit 2 as well as the famous Cafe Onion nearby.

Noransang Sogalbi has multiple locations and I believe the Anguk location is the newest addition to their other three locations in Seoul. The first time I visited this place was for lunch last year after taking my relatives sightseeing around the nearby Bukchon Hanok Village. The restaurant is newly opened then so the interior was still in pristine condition. There are 13 tables that can sit 4 people comfortably in each table and every table has its own meat grill.

(To note, this is their menu from 2023 so the prices are slightly different from what they are now. You can check their current menu and prices on their Naver page.)

saenggalbi/Fresh Galbi 생갈비 (200gr) ₩25,000 | 8/10

We ordered two kinds of meat. The first one is the Saeng Galbi which is just fresh beef ribs without seasoning. The meat was fresh but overall it was okay (okay as in it’s good, but I’ve tasted similar meat at other places before. Still worth ordering if you like non-marinated meat more).

Also, a plus point of this restaurant is that they cook the meat on the table for you so it won’t get burnt and the only thing you have to do is watch and eat. Very convenient.

idong Galbi 이동갈비 (280gr) ₩22,000 | 9/10

For the second meat, we ordered two portions of the Idong Galbi, which is beef ribs with soy sauce seasoning. This one is their best-selling menu and I can understand why after I bit into my first bite. The meat is juicy, tender and the seasoning is on point.

I’ve brought two families with kids to this place and all the kids and adults liked the Idong Galbi better than the Saeng Galbi.

Doenjang-jjigae (Soybean paste stew) 된장찌개 ₩22,000 | 8/10

We also ordered the Doenjang-jjigae (soybean paste stew) and it was pretty good. Flavorful broth with plenty of vegetables and meat inside the pot.

If you visit on a weekday during lunch, they do have lunch set specials available. The place is pretty family friendly and just like any other meat restaurant in Korea, they do have the 1 order per person rule.

During lunch or dinner rush hours, the place can get pretty busy and you might have to wait for tables if you don’t have a reservation. But they do have the waiting list machine available at the restaurant where you can put your name and Korean number in, and they’ll text you when your table is ready so you can walk around the area while waiting if you choose to do so. If you don’t have a Korean number, you’ll probably have to wait at the restaurant so they can call you immediately when your table is ready.

If you’re looking for a place to have a proper meal at near Bukchon Hanok Village, Anguk Station or Cafe Onion, this is a good place to go.

 

Noransang Sogalbi Anguk • 노란상소갈비 안국역점

Address: 서울 종로구 율곡로 67 2층
Telephone: 0507 1489 9314
Hours: Mon-Fri 11:00-21:30 (Break Time: 15:00-17:00, Last Order: 14:00, 20:30) | Sat-Sun 12:00-21:30 (Last Order: 20:30)

Instagram: @noransangsogalbi

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Hanmiok Cheongdam • 한미옥 청담동

One of the Korean dish that went viral on social media last year was Hanmiok’s Chadol Gujeolpan (차돌구절판) because of its unique presentation that undoubtedly makes a good content for travelers who were visiting Seoul. And so last spring, I went to Hanmiok Cheongdam (한미옥 청담동) with @munchandsnap.jkt to try it out.

We arrived at the restaurant at 4:30 pm to avoid the dinner rush, but apparently there were 7 other groups who have the same idea as us so we still had to wait in line for our table. We put our name and phone number on the machine for the waiting list and waited around for an hour before we finally got seated at our table.

When the server came, we ordered the medium Chadol Gujeolpan (차돌구절판 中) for us to share. Now what exactly is a Chadol Gujeolpan? Gujeolpan (구절판) itself is the traditional Korean Platter of Nine Delicacies that is plated in nine divided sections in an octagon shape or the plate itself. Hanmiok’s version of this is served with Korean beef brisket (the chadolbaegi) on a black pan.

10 minutes after we placed our order, the server came back with our food and started setting up to cook the Chadol Gujeolpan. The first two ingredients were the Korean beef brisket or the chadolbaegi (차돌백이) and water parsley (미나리) that were already placed on the pan. They cooked these first before adding more ingredients to the pan.

The next six ingredients were (see photo below in clockwise direction) kimchi (김치), bean sprouts (콩나물), bracken (고사리), scallops (관자), octopus (문어), and buckwheat pancakes (메밀전병) in the middle.

After the beef brisket and water parsley were cooked, they used the oil from the beef to cook the scallops, octopus and buckwheat pancakes before adding the kimchi, bracken, and bean sprouts in.

And lastly, after all of that were cooked and neatly placed in a circle, the server pour egg (계란) from a golden aluminum teapot into the middle part of the pan to complete the ninth ingredient of the dish. The egg is then cooked with a blowtorch until it’s done with a silky smooth finish.

Chadol Gujeolpan (차돌구절판 中) ₩59,000 | 9/10

Chadolbaegi (차돌백이), Water Parsley (미나리), Kimchi (김치), Bean Sprouts (콩나물), Bracken (고사리), Scallops (관자), Octopus (문어), Buckwheat Pancakes (메밀전병), Egg (계란).

I have to say I love this kind of food. The ingredients themselves are not fancy, but each components are well-seasoned and the flavor of everything works together. For me, the best way to eat this dish is to mix up the ingredients in every bite because each combinations gave me a different flavor profile. So mix two, three, or four things in a bite. Or if your mouth could fit everything, the whole 9 things in a spoon (although that might be a bit too much honestly). But one thing that I would recommend is to at least mix one meat with one veggies and the egg. You’ll get that nice juicy bite where the meat is balanced out by the acid from the veggies and everything kind of just bursts in your mouth. So satisfying.

The portion of the medium Chadol Gujeolpan (차돌구절판 中) is more than enough for two people. Although I did order a bowl of rice just because I wanted to have the dish with rice and me and my friend were fully stuffed at the end of the meal.

Service was okay at this place. The servers weren’t the friendliest, but they weren’t rude either. The food came out pretty quickly though. But overall, the meal was really satisfying and I really like it.

If you want to come to this place, be prepared for the possibility of waiting for your table. It helps if you have a Korean phone number since you can input them into the machine and you can walk around the area while waiting (they’ll call/message you when you’re table is ready). But if you don’t have a Korean phone number, you’ll have to wait around the store at least when your turn is near.

Will I come back again to this place? I already did actually. Went back in the fall with a different group of friends, although my second visit was to their Yeouido location and the food was as good as this location.

 

Hanmiok Cheongdam • 한미옥 청담동

Address: 서울 강남구 선릉로 822 지하 1층
Telephone: 02-545-4622
Hours: Monday-Friday 11:00-22:00 (Break Time: 14:30-17:00) | Saturday & Sunday 12:00-22:00 (Break Time: 15:00-17:00)

Instagram: @hanmiok0616

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