Bulgwang Tiffany

This local haunt has been an integral part of Samcheong-dong’s history since 1982. The signature dish here is sujebi — rustic hand-pulled dough soup served in a savory anchovy broth. The restaurant is also known for its potato pancakes, made with grated potatoes that are pan-fried until crispy on the outside and pleasantly chewy on the inside. Avoid the lunch rush if you don’t want to stand in line, but be warned — the restaurant is always busy.

Andeok is known for its beef naengguksu and mandutguk. The mulguksu here is similar to Pyongyang-style naengmyeon, though the noodles are softer and springier thanks to the higher buckwheat content. The clean, mild broth is complemented by lightly seasoned beef, delivering a deep, savoury flavour with each bite. Fried peppers are also popular; the meat-and-vegetable filling, encased in a crisp batter, is unexpectedly flavourful. Arriving at opening time is recommended to avoid long queues at lunchtime.

At Daesungjip, a rich, milky broth comes brimming with tender beef knee cartilage (dogani), tendon (suji), and shank (satae), all served with a dose of old-school hospitality. There’s no trace of gaminess—just a clean, subtly sweet broth with a luxuriously silky mouthfeel from well-emulsified fat. The steaming soup, springy dogani, and fluffy rice form a perfect trio, elevated by sharp kimchi, crisp kkakdugi, and bold gochujang garlic on the side. Owner Lee Chun-hee, still behind the ladle daily, may just be the key to the unwavering quality of this beloved doganitang.

Since 1932, Yonggeumok has been offering piping hot bowls of loach soup, a popular local dish believed to boost energy, especially during the summer months. This restaurant serves two different versions of the hearty and comforting soup: the chunkier Seoul style with whole loach, and the smoother Jeolla province style with ground loach. Everything on the menu as well as the complimentary side dishes are prepared daily by the longtime owner and chef Han Jeong-ja.

Il Vecchio is a down-to-earth, homey ristorante run by the chef couple Min-kyun Kim and Bin-na Kim. The eatery's signature dishes, made with fresh local produce and seafood, perfectly capture the tastes of the season. The chef duo's meticulous cooking brings out nuanced flavours, aromas, and textures in every ingredient, with semi‑dried fresh pasta exemplifying their precision. Continuous innovation is the standard at Il Vecchio, with the goal of providing diners with varied yet reliable dining experiences.

Moulin is a French restaurant located on a quiet street in Seochon. The charming vintage space design greets its diners, who are sure to be delighted by chef Yoon Ye-rang’s selection of French dishes packed with seasonal flavors. Traditional French techniques meet Korean seasonal ingredients to strike a balance between the nuanced flavors of the ingredients and hearty sauces. The string of tasting menus, which have been numbered since the restaurant’s opening, each tell a story, keeping the diners excited for what comes next.

The chef prepares fresh tojongdak each day, offering a variety of cuts grilled over charcoal to showcase the bird’s unique flavors through the art of yakitori. A well-balanced marinade enhances the nuttiness and savory flavors of the meat. The tsukune, served with a poached egg, is tender and juicy, making it one of the most popular items alongside the negima. Do note that omakase pricing varies depending on the time, and ordering alcohol is required.