Dinner @ Samsugi Ramyeon 삼숙이라면 (Seoul, Korea)

August 4, 2018 in Korean

One of my favourite Korean food has to be ramyeon. It’s like comfort food. I always crave for it even though I know I should cut down on my processed food. Haha. So when I was planning the food leg of my Korea trip (2017) with my crossfitters, I just had to slot in a ramyeon pit-stop. Keke.

And uh huh… No surprise that I got to know about 삼숙이라면 from episode 37 of Korean food show ‘Baek Jong Won’s Top 3 Chef King’. It’s also through the show that I understood why 삼숙이라면 was highly recommended; What set 삼숙이라면 apart from the other ramyeon restaurants was its broth, spring onion and cooking method.

Instead of the usual water, broth made with katsuobushi and dried shiitake was used for a smokey unique taste. And instead of chopping the spring onion, its shredded as long as noodles. After which, much care was put into the shredded spring onion where it’s washed and dried to prevent sticking (to one another) due to moisture.

As for cooking, the chef-owner would heat his special soya sauce in the nickel pot before bringing the seasoning, various ingredients, ramyeon and broth to a boil. Pulling the noodles up every now and then too as the exposure to air made the noodle chewier.

So it was with much anticipation that I arrived at 삼숙이라면 with my crossfitters. And from the menu (pages 1, 2), we ordered:-

1) 치즈라면, ₩5000 (above) – Ramyeon with cheese. When I was taking photograph of the restaurant’s interior, I took a glimpse of the kitchen and saw the chef using 2 types of cheese; Cheddar and mozzarella. It was a bit of the “oh” moment for me. And it’s also since then that I would use mozzarella whenever I made cheese ramyeon at home. Keke.

2) 해물짬뽕라면, ₩5000 (above) – Seafood ramyeon.

3) 라면 + 주먹밥 (Ramyeon + rice ball), ₩6000 comprised of:-


(A) 삼숙이라면 (above) – One could also order their set where it cost ₩500 cheaper to get the ramyeon and rice ball. And for the ramyeon flavour, we went with dumpling.

(B) 주먹밥 (above) – Rice ball. This cost ₩1500 if ordered as a-la carte.

Would I recommend 삼숙이라면? Certainly, unless one isn’t a fan of spring onion and bean sprout which the restaurant serve a pile of these on their ramyeon. And if one has plan to visit Gyeongbokgung Palace, one may consider putting 삼숙이라면 just before or after as it’s a 15 to 18 minutes walk from Gyeongbokgung Palace.

220-2 Insa-dong, Jongno-gu, Seoul, South Korea
서울 종로구 종로11길 30. [지번] 인사동 220-2
+82 2 720 9711, Naver
Overall: 7
Opening hours:-
Food/Beverage: 7
Mon – Sat : 08:30 – 21:30
Ambience: 6
Value: 7
Service: 7
* Closed on Sun

Lunch @ Honkaz 혼가츠 (Seoul, Korea)

July 31, 2018 in Korean

Of the (many) restaurants that I bookmarked for visiting in Seoul, one of them was 혼가츠; A restaurant specialising in pork cutlet (tonkatsu). And if one followed my Korea-feasting-trip-2017 entries, one would easily guessed I learned about the restaurant from Korean food show ‘Baek Jong Won’s Top 3 Chef King’. Episode 60 to be exact. Keke.

We reached the restaurant at 11.35am on a wet Sunday morning. I definitely recommended reaching early to beat the queue. And one should expect long queues just by the line of chairs prepared by the restaurant for waiting customers. And from the menu (pages 1, 2, 3, 4, 5, 6, 7), we ordered:-


1) Side dishes & sauces, Complimentary (above) – The restaurant offered 3 sauces to go with the cutlet; Strawberry, banana and cutlet tonkatsu sauces. Fruit sauces made with real fruits pulp. And the fourth unlabeled bottle is just soya sauce. Haha.


2) Cheese pork cutlet, ‎₩9000 (above) – The very dish I came to 혼가츠 for. And we enjoyed it so much that we ordered more because we couldn’t get enough of it. Yes, one more plate for sharing. The cheese pork cutlet had a good ratio of pork and molten cheese, which was created by wrapping pounded (aged) pork and perilla leaf around thick mozzarella cheese stick. It’s also through the Korean food show ‘Baek Jong Won’s Top 3 Chef King’ that I learnt it’s a technique to slice through without the cheese overflowing/sliding off for the dish’s remarkable presentation. A must try.

3) Fresh sirloin pork cutlet, ₩7000 (above)

4) Cold buckwheat noodles in soup, ‎₩6000 (above)

I definitely recommend 혼가츠 for their cheese pork cutlet. Wwith the restaurant conveniently located in Hongdae, one could easily hop over for a meal in the midst of shopping. And honestly, when I am next back in Korea, I can’t wait to re-visit the restaurant for their signature dish.

358-49 Seogyo-dong, Mapo-gu, Seoul, South Korea
서울 마포구 와우산로21길 36-6. [지번] 서교동 358-49 1층 102호
+82 02 322 8850, Naver
Overall: 7
Opening hours:-
Food/Beverage: 8
Mon – Sun : 11:30 – 21:30
Ambience: 7
Value: 7
Service: 7

Dinner @ 석양겨울이야기 (Changwon, Korea)

July 26, 2018 in Korean

Entrusted by my crossfitters with the task of settling the food for our Korea trip, I was really excited when I got to know about 석양겨울이야기. The restaurant is located in Changwon, which meant we could drop by for dinner after our day trip to Tongyeong. Changwon is located between Busan and Tongyeong, you see. And it’s from the Korean food show ‘Baek Jong Won’s Top 3 Chef King’ that I got to learn about the restaurant as episode 18′s feature was on grilled pork belly (samgyeopsal).


And since we knew through the show that the restaurant only had kimchi and meat, my crossfitters and I did some grocery shopping at Tongyeong before heading over. We bought additional ingredients like mushrooms, cherry tomato, sausagess, onion and garlic.

Our last stop in Tongyeong was Tongyeong Jungang Market, and it was a 3-hours drive for us to get to 석양겨울이야기. Unless one has private transport, it’s really difficult to get to the restaurant because of its inaccessibility.

It’s only after exploring the restaurant that I realised they do have a corner selling other ingredients for customers who came unprepared. And for customers to prepare their ingredients, there’s a washing section.

But what really excited me about the restaurant was how they treated the pork. Wrapped together with pinewood in aluminium foil, the pork was steamed by being placed in a kiln. Apparently, this was done to infuse the aroma of pinewood.

And from the menu, my crossfitters and I ordered:-

1) Kimchi, Complimentary (above)


2) Pork belly (500g), ‎₩30,000 (above) – Upon ordering, the staff unwrapped the pork (and pinewood) in front of us. After putting the pinewood aside, the staff went on to slice the pork belly strips before cooking them on the grill. And if one brought additional ingredients and have them ready by this stage, the staff would assist to grill everything together. And yes, I meant the ‘fire show’! We were told to stand away before the staff drizzled lots of oil and torched it to create a big fire. And apparently a strong fire is the best to bring out the pork flavour. So much love for this.


3) Shrimp, ‎₩30,000 (above) – Our Busan guide (who joined us for the meal) shared that the staff normally leaves the customer to continue with their grilling after the ‘fire show’. But the staff must have figured we were tourists because he returned and helped us with our prawns and non-pork ingredients. He even showed us how to peel the prawn neatly. Super cool.


4) Sweet potato, Complimentary (above) – And at the end of our meal, we were presented with a pot of sweet potatoes. And because we were too full to finish them on the spot, the restaurant allowed us to pack the sweet potatoes back.

My crossfitters and I had an enjoyable time at 석양겨울이야기. Great company aside, food was really good. It’s a pity I didn’t successfully convince the rest to order the black rice (흑미찰밥). I imagine it would go well with kimchi and a hot piece of grilled pork belly. Sob. And beside its inaccessible location, do note the restaurant is non air-conditioned too.

51 Naepo-ri, Gusan-myeon, Masanhappo-gu, Gyeongsangnam-do, South Korea
경남 창원시 마산합포구 구산면 해양관광로 1393. [지번] 내포리 51 석양레스토랑
+82 55 221 8519, Naver
Overall: 7
Opening hours:-
Food/Beverage: 8
Mon – Sun : 11:00 – 00:00
Ambience: 6
Value: 7
Service: 7