Restaurants
- Jason Wang added a new meal Dinner at 국수바다 at Noodle Bada
Very satisfying traditional Jeju noodle soup called Gogi-guksu found at Guksu Bada (국수바다). The meat used is pork belly from the Jeju Black Pig. The noodles are served with a broth that is made by simmering pork leg bones over a long period of time, which extracts the marrow from the bones and makes the broth slightly creamy and extremely hearty.
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Guksu... More
Very satisfying traditional Jeju noodle soup called Gogi-guksu found at Guksu Bada (국수바다). The meat used is pork belly from the Jeju Black Pig. The noodles are served with a broth that is made by simmering pork leg bones over a long period of time, which extracts the marrow from the bones and makes the broth slightly creamy and extremely hearty.
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Guksu Bada 국수바다, Jejudo (Sept 2017)
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- Jason Wang added a new meal Dinner at 88돼지 at 88돼지
Some say that the best Korean barbecue in the world is Jeju Black pork (five layered pork belly). We've been dying to try it. We ended up at one of the most popular local spots on the island - 88돼지.
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There's no English spoken here; you enter and sit down at one of the barbecue tables. Moments later, two big slabs of Jeju black pork was placed... More
Some say that the best Korean barbecue in the world is Jeju Black pork (five layered pork belly). We've been dying to try it. We ended up at one of the most popular local spots on the island - 88돼지.
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There's no English spoken here; you enter and sit down at one of the barbecue tables. Moments later, two big slabs of Jeju black pork was placed above the charcoal grill. We were blown away! The stripes of fat melted on contact, while the actual meat wedged in between acted as firm, crisp-skinned vessels for all of the rich juiciness within.
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88돼지, Jejudo (Sept 2017)
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- Jason Wang added a new meal Dinner at 명동교자 본점 at Myeongdong Kyoja
Delicious casual lunch at Myeongdong Kyoja (명동교자), a family-owned institution that has been around for 1966. The restaurant is known for their knife-cut, handmade kalguksu (noodle soup), mandu (dumplings), and bibim guksu (spicy noodles).
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Myeongdong Kyoja 명동교자, Seoul (Sept 2017)
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Delicious casual lunch at Myeongdong Kyoja (명동교자), a family-owned institution that has been around for 1966. The restaurant is known for their knife-cut, handmade kalguksu (noodle soup), mandu (dumplings), and bibim guksu (spicy noodles).
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Myeongdong Kyoja 명동교자, Seoul (Sept 2017)
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- Jason Wang added a new meal Dinner at 이문설농탕 at Imun Seolnongtang
Imun Seolnongtang (이문설농탕) is the oldest restaurant in Seoul, opened in 1904. They only serve one thing and they've perfected it even to this day. They honor the tradition of boiling beef shank bones for 17 hours until the broth turns rich and opaque. Other cuts of beef are later added to the intensely flavorful broth, served with a generous... More
Imun Seolnongtang (이문설농탕) is the oldest restaurant in Seoul, opened in 1904. They only serve one thing and they've perfected it even to this day. They honor the tradition of boiling beef shank bones for 17 hours until the broth turns rich and opaque. Other cuts of beef are later added to the intensely flavorful broth, served with a generous portion of sliced brisket, soft wheat noodles, and white rice. Very clean and light, and one of the most representative dishes of the country.
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Imun Seolnongtang 이문설농탕, Seoul (Sept 2017)
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- Jason Wang added a new meal Dinner at Dooreyoo at Dooreyoo
Banchan, Rice, Beef, Bean paste soup
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Bean powder tiramisu
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Dooreyoo, Seoul (Sept 2017)
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- Jason Wang added a new meal Dinner at 밍글스 - mingles at Mingles
Peach (Peachimi): Peach and dongchimi (Korean radish water kimchi) sorbet, poached peach compote, vanilla meringue
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Jang Trio: 'Doen-Jang' crème brûlée, 'Gan-jang' pecan, 'Gochu-Jang' blackrice, vanilla ice cream, whisky foam
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Rice cake, seaweed cracker, passionfruit jelly
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Mingles, Seoul (Sept 2017)
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Peach (Peachimi): Peach and dongchimi (Korean radish water kimchi) sorbet, poached peach compote, vanilla meringue
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Jang Trio: 'Doen-Jang' crème brûlée, 'Gan-jang' pecan, 'Gochu-Jang' blackrice, vanilla ice cream, whisky foam
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Rice cake, seaweed cracker, passionfruit jelly
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Mingles, Seoul (Sept 2017)
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- Jason Wang added a new meal Dinner at Jungsik at Jungsik
Dolhareubang (Shape of statue on Jeju Island), green tea mousse, peanut ganache, black sesame chocolate, served with milk ice cream
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Angelica herb crème brûlée
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Jungsik, Seoul (Sept 2017)
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A summer specialty of Apple Mango Bingsu (Korea's beloved shaved ice dessert) at The Library inside the Shilla Hotel. This milky shaved ice is overloaded with a generous amount of the highest quality apple mango from Jeju Island. So delicious!
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The Library at Shilla, Seoul (Aug 2017)
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A summer specialty of Apple Mango Bingsu (Korea's beloved shaved ice dessert) at The Library inside the Shilla Hotel. This milky shaved ice is overloaded with a generous amount of the highest quality apple mango from Jeju Island. So delicious!
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The Library at Shilla, Seoul (Aug 2017)
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- Jason Wang added a new meal Dinner at La Yeon at La Yeon
Korea tea and desserts
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La Yeon, Seoul (Aug 2017)
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Starting off the day at Jinokhwa Halmae Wonjo Dakhanmari (진옥화할매원조닭한마리) located in the alley at Dongdaemun. This place has been around since 1978 and is a Seoul Institution that specializes in whole young chicken (35 days old) cooked in Dakbaeksuk (chicken stew). There is minimal seasoning so diners can fully enjoy the tenderness... More
Starting off the day at Jinokhwa Halmae Wonjo Dakhanmari (진옥화할매원조닭한마리) located in the alley at Dongdaemun. This place has been around since 1978 and is a Seoul Institution that specializes in whole young chicken (35 days old) cooked in Dakbaeksuk (chicken stew). There is minimal seasoning so diners can fully enjoy the tenderness of the meat.
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You make your own dipping sauce by mixing soy sauce, spicy mustard, white vinegar, and chili. Simply the perfectly satisfying meal before our journey south to Baekyangsa Temple, where we will stay overnight and meet the Buddhist nun Jeong Kwan.
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Jin Ok-hwa Original Chicken 진옥화할매원조닭한마리, Seoul (Aug 2017)
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