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| H-Makgeolli in HBC |
I haven’t been to this place in a long time and I don’t know why. The food is, as it always was, very good and the staff that is working there are very accommodating and kind. They still have a large variety of different makgeollis there. I was there about 1 week ago with friends and we had the Buckwheat Flower (Maemil kkot), Corn, and Blackbean. The corn was pretty good but the Black bean one was too sweet. Everyone’s favorite was the Buckwheat Flower- very smooth and with a slight acidity.
Another thing I really like about this place is the care they put into making the food. The Acorn jelly salad (totori muk) was very fresh and the jellied acorn with veggies is a fine combination. The crunchiness of the carrots really helped bring the dish together.
After this dish we had the Kimchi Pancake. This is really good. The batter is crisp and the kimchi is sour and a little spicy. Panfrying really brings the flavor out of the kimchi.
Like I said, it’s a great place to hang out with friends over some great rice wine and food.
About the Author
Daniel
Daniel Gray is a Korean adoptee that returned to Korean in 2005 because he wanted to try and find his birth mother and to learn about Korean culture. He started a restaurant review blog in 2007, www.seouleats.com, that became a local and international hit. He and his blog has been featured in the New York Times, Monocle Magazine, The Kimchi Chronicles, Bizarre Foods, Rudy Maxa, Olive Magazine, Euronews and much more. He now is a partner at O’ngo Food Communications (www.ongofood.com), which is a culinary tourism and consulting company that offers Korean cooking classes and restaurant tours to travelers. Their food tours and cooking classes are ranked as one of the top attractions in Seoul according to tripadvisor.
Daniel can be found at the links below or at
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