December's things to do

Doesn’t matter if you’re still full from your earlier meal; you just have to go here early and grab a seat first. Once the clock hits 5:30, Yukjeon Sikdang is crammed with all hungry people and waiting for 30 minutes to 1 hour is nothing. Must admit, this is the best pork restaurant in Seoul. Thick-cut pork belly (samgyeopsal) is Yukjoen Sikdang’s signature menu, notably for its extremely tender and juicy meat. Though Samgeyopsal is one of the most beloved foods of Koreans, after a few servings, you feel the urge of stop eating from its greasiness, but put your worry aside for Yukjeon Sikdang. Once you start, you won’t be able to stop eating – you’ll know what “pigging out” truly means.

After receiving training from Michelin-starred restaurants as Nobu and French Laundry, the owner and head chef of the Bistrot de Yountville presents French cuisine without fuss. The restaurant opened in 2009, at a time when the trend of chefs-as-owners was on the rise in Cheongdam. This place has since garnered many devoted regulars and established a firm reputation for its quality French cuisine. The classic red exterior, which stands out among the sleeker designs in vogue these days, and its elegant interior coupled with lovely tableware lend to the feeling that you might be dining at a restaurant somewhere in Paris, rather than in Cheongdam. The sense of intimacy at Bistrot de Yountville is its greatest virtue. The lunch course with three to four dishes is a great deal at 30–40,000 won, the result of cutting down on superfluity and concentrating on the food itself. From the hors d’oeuvre to dessert, each and every dish is well worth your attention. Bistrot de Yountville is also a excellent place to take a date.

Walk past the Namyeong Station in Yongsan into a small alleyway and you’ll see a hanok (traditional Korean house)—or just look for a house that stands out from the rest. It is at this 100-year-old house that Gangwonjung set up shop to serve its signature samgye-tang all year-round. Founded in 1978, the restaurant is now owned by Ham Ho-sik, the son of the founder. The quality of the samgye-tang is definitely one of the main reasons the restaurant has stayed open for 39 years. The commitment of the restaurant can be felt in a single bowl: using domestic poultry that is more fully grown than other restaurants, the broth is boiled for up to two hours to create a rich flavor. Be sure you get your fill for lunch or dinner (there is a break between three and five o’clock in the afternoon).