Sadang MRG

The not-so-secret secret to the longevity and success of Yangyang Memil Makguksu is that its noodles are made with 100% buckwheat and that they are made to order every time. The proprietor of the restaurant began his business many years ago for one reason only - buckwheat noodles were his favorite food. Although the restaurant specializes in the Gangwon-do Province-style cold buckwheat noodles, it also makes a fine bowl of spicy noodles composed with homemade kimchi. The basic spread is simple, but it’s rustic food at its best, made with love.

Now in its third generation after opening in 1973, 3rd Samgyetang is well-regarded among Seocho locals for its restorative soup. The signature samgyetang features a rich broth of over 40 ingredients, topped with mung bean and pine nut purées, and mugwort paste. The grains give the broth a satisfying body, and the meat from young chickens falls effortlessly off the bone. Spoon some glutinous rice into the broth, add a pinch of glasswort salt, and enjoy the bowl of cosy porridge. Arrive early to avoid long lines during peak hours.

Zero Complex has consistently presented innovative interpretations of the ingredients since its opening. Despite relocating twice, the flavours and creativity of the dishes have never wavered. The restaurant showcases the delightfully bouncy texture and rich, smoky flavour of sea mustard through one of their signature dishes—Pacific geoduck served with sides of chewy barley, sea spaghetti, and sea mustard mouse. Although the restaurant, located in a quiet residential area, might be a challenge to find, tasting the dishes while admiring the quiet garden will make it worth your while.

Since 1988, this restaurant has been proving that a humble bowl of noodle soup can be truly memorable when done right. The pleasant texture of their hand-cut noodles, prepared daily from scratch, and immensely comforting broth, served piping hot and packed with flavor from the clams in all their naturally sweet glory, are stellar. Other favorites include Pyeongyang jumbo sized dumplings and noodles in cold soybean soup. Simple but warm service.

July is the longest-standing fine dining restaurant in Seorae Village offering the chef's modern interpretation of European dishes inspired by his travels. He uses Korean vegetables, fish, and other seasonal ingredients to create technically refined and complex contemporary cuisine. This artistry is evident in the sauces, which combine different flavors with classic sauce recipes to create a variety of different flavor profiles. The wood-toned interiors and soft lighting create a cozy dining space - well suited for both business and romantic dates.

Haenam Cheonilgwan has steadfastly preserved the rich traditions of Namdo cuisine. It carries forward the legacy of the historic Cheonil Sikdang under the leadership of CEO Hwa‑young Lee, a member of the founding family. The asset that distinguishes Lee’s establishment is its tried-and-true menus and recipes accumulated through the everyday life she shares with her family. Dishes like banji kimchi and grilled short rib patties retain the traditional Namdo flavours unchanged by modern trends.

Yoon Haeundae Galbi, which began as a global brand for the Haeundae Rib Barbecue Restaurant, preserves the authenticity of Korean barbecue while introducing distinctive dishes that reflect contemporary Korean food trends. It features special grills that allow diners to enjoy noodles on the grills after their barbecue. Don't forget to order fresh galbi in advance, as it is available in limited quantities. The upscale and trendy dining space is suitable for a range of occasions; the counter-style barbecue area is perfect for a date.