1.0Km 2024-04-18
1F Lotte Department Store, 30, Eulji-ro, Jung-gu, Seoul
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1.0Km 2024-04-19
30, Eulji-ro, Jung-gu, Seoul
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1.0Km 2024-04-19
B1, 30, Eulji-ro, Jung-gu, Seoul
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1.0Km 2024-04-18
B1, 30, Eulji-ro, Jung-gu, Seoul
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1.0Km 2024-04-18
81, Namdaemun-ro, Jung-gu, Seoul
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1.0Km 2024-06-27
30, Eulji-ro, Jung-gu, Seoul
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1.0Km 2021-03-22
15, Myeongdong, 9-gil, Jung-gu, Seoul
+82-2-776-3301
A restaurant famous among not only Koreans but also foreign tourists. This restaurant's signature menu is grilled strip loin. This Korean dishes restaurant is located in Jung-gu, Seoul.
1.0Km 2024-10-15
21, Myeongdong 3-gil, Jung-gu, Seoul
+82-2-3789-8799
This restaurant specializes in Jokbal (Braised pigs' feet) and Bossam (Napa wraps with pork), both of which are served with vegetable wraps and salad. Jokbal (Braised pigs’ feet) is prepared by braising pigs' feet in spiced stock, a process that removes excess fat, enhances the flavor, and gives the meat a chewier texture. Each order of Jokbal (Braised pigs' feet) is accompanied by Kongnamulkimchiguk (Bean sprout and kimchi soup), to which Kalguksumyeon (Noodles) are added. For those who find the dishes too spicy, the restaurant offers a self-serve Jumeokbap (Riceball), featuring laver flakes, pickled radish, and mayonnaise to cool the palate.
1.0Km 2020-10-30
2F, 21, Myeongdong, 3-gil, Jung-gu, Seoul
+82-2-3789-8292
It provides eight different flavors of pork belly. The most famous menu is grilled pork belly. A barbecue specialty restaurant located in Myeong-dong, Seoul.
1.0Km 2024-10-29
129, Eulji-ro, Jung-gu, Seoul
+82-2-1330
The alley that connects from Euljiro 3(sam)-ga Station, Exit 4 is full of people eating dried young pollack and drinking beers at tables along the street every night. Under the bright lamp lights, plastic tables filled with customers can be seen. The first Nogari pub, Eulji OB Bear, opened in November 1980 to form what is now the Euljiro Nogari Alley. Euljiro also has the largest Printing Alley in the nation, providing printing for almost all books and printed materials across the country. The shift workers would stop by the pub for dried young pollack and cold beer before heading home after work, leading to more restaurants opening nearby until the alley was formed. In the beginning dried young pollack was cooked over a briquet fire and served with red pepper paste, but now, the alley is full of pubs and restaurants serving various types of food, but nothing beats nogari and cold draft beer.