Goshen Seoul

Ujeong - Seoul (Korea)

Out of all my meals in Soul, this is probably the one that I think the most about.

Maybe it was because of the infinite amount of Soju and Makgeolli that was poured on my cup. Maybe it was the great company of strangers who became friends in the span of days. Or maybe due to the absurdly high level of food that we were served. But one thing is for sure, what took place at Ujeong was nothing short of a banquet.

Giving credit where it is due, this is a place that I probably have never heard about if it weren’t for @kimanica. Thank you, Anica, for yet another spot on recommendation.

Now, onto the food. We had an absolute feast at Ujeong, leveraging the fact that we had a big group of eaters to order as many different plates as we could. As a result, I was able to try a wide range of typical dishes that were still pending on my list up to that meal.

Their signature bulgogi, marinated upon order and made with Hanwoo beef, was an absolute banger. It was also not as thin as in most places, which gave it a very nice texture.

If I had only eaten the bulgogi and left, I would already have left completely happy. But we obviously didn’t stop here. Buckle up, because the list goes on.

The yukhoe bibimbap was delicious. There was also a type of brisket salad, which I missed the name of, that was acidic and addictive.

Another hit was the Yukjeon, a beef pancake, served beneath a spring onion salad with gojuchang, vinegar and sesame oil that balanced out the dish by cutting the fatiness from the beef.

As in most Korean meals, we also had to have soup. This time, we had four different ones, with three of them being: Gomtang (beef soup), Yukgaejang (a spicy beef soup) and Naengmyeo, a very traditional dish of buckwheat noodles served cold that I was looking forward to trying.

The final soup however deserves at least a paragraph of its own. The Gopchang-jeongol, or beef intestine soup, was clean and very satisfying. As a final bang, its leftovers were then mixed with rice, seaweed and other condiments to become an ultimate plate of fried rice. Afterall, everything in Korea ends in carbs.

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