Dal Siktak

This restaurant is strongly recommended for those who are seeking traditional Korean food on Garosu-gil, which can be hard to find. The quality of the jang, or fermented seasonings, is important when it comes to Korean food, and the reason this restaurant is trustworthy is because it is managed by Jiyoung Yoo, daughter and representative of the jang master craftsman of Sunchang Gochu-jang (red pepper paste). In contrast with its simple exterior, the interior is as ornate as an art gallery. The ceiling glows with lit bulbs that resemble clouds, and a huge Marcel Wanders horse lamp occupies the floor. A variety of Korean dishes are cooked with jang from Sunchang. Traditional recipes are fused with creative methods of preparation. Beef brisket wrapped in cabbage, cabbage pancake made with sticky rice, grilled pork belly with gochu-jang, leek and octopus with ssamjang paste and rice—all are popular choices. The grilled pork belly with gochu-jang or the gochu-jang stew may be underestimated, but they actually taste refreshing and light. The deep, yet simple taste of the dishes are brought out by the quality jang. The food may take some time to get used to for those whose palates have long adjusted to the over-seasoning that many Korean restaurants have fallen into the habit of.