가장 최고 한국 식당! ^~^

From my experiences in Seoul, Korea, I know really good restaurants to go to as a family or with friends

                    Enjoy! ^__^                       

1. Song Jook Heon (송죽헌) 

 Traditional Korean Restaurant and spacious. 

2. Yong Su San (용수산)

Very stunning pretty arrangement and tastes really yummy!

3. Eulji Myun Oak (을지면옥)

 Famous for its traditional korean dish, Naengmyeon. 

4.To Sok Chon (토속촌) 

The restaurant is best known for one thing: samgyetang. The young, spring chicken -- stuffed with chestnuts, garlic, dried jujubes, and most importantly, ginseng -- is slow-cooked for hours on end. The food is meant to reenergize a flagging spirit, and traditionally, is meant to be eaten on the days of summer, the sambok. 

5. Si Hwa Dam (시화담)

 Gorgeous delicately decorated dishes

6.Gae Hwa Oak (개화옥)

 Simple, heartwarming traditional Korean restaurant

7.Goraebul (고래불)

 Fresh seafood themed restaurant

8.Jung Sik Dang (정식당)

 Unique spinful of yummy Korean dishes.

9. Jinju Jip (진주집) 

 Known for the delicious oxtail soup

10.Byeokjae Galbi (벽재갈비)

 If you are a Korean BBQ- Lover, this is the place for you!

Everyone have different tastes and has their own personal pick of their favorite Korean restaurant. 

Try a restaurant and see if it matches your tastes! If it does, great! ^__^

Some highlighted food I enjoy to eat are..

짜장면

 A popular korean dish made of noodles and black beans.

비빔밥

 Another popular Korean dish that most of the time contains eggs, rice, meat, and vegetables like cucumbers all mixed with a hot sauce.

부침개

 A Korean Pancake filled of fried crispy Korean dough and usually filled with vegetables and a variety of foods, too.

김 밥

 And of course, Kimbap. Kimbap is rice containing most of the time vegetables and meet wrapped around by seaweed. 

My Personal favorite kimbap ingredients are shown above in the picture: Spinach, Radish, Steamed Fish cake (Odeng), Korean meat (Bulgogi), and carrots all rolled in sesame oil. Yum!

Additional~ How to Make 김 밥 (Kimbap)      

Link: http://www.seriouseats.com/recipes/2009/07/how-to-make-kimbap-korean-sushi-recipe.html

1. Assemble basic ingredients (right side)

You Will Need

• 1/3 carrot, julienned
• 4 cups spinach
• Soy sauce
• 6 inch long half-log of takuan(pickled daikon radish)
• 1/2 log of odeng (steamed fish cake)
• 1 cup bulgogi
• 4 cups cooked short-grain white rice
• 4 sheets of kim
• Sesame oil
• Salt
• Bamboo rolling mat (Helps to have, but is still doable without.)

Makes 4 servings

2.  

Lay out a piece of kim in front of you on the bamboo mat. Take approximately 1 cup of rice and spread evenly over the bottom 2/3 of the sheet, leaving a 3/4 inch border of rice-less space. If you have a rice paddle, this is the time to use it. If you don't, no worries—just use your fingers or a plain old spoon. Your kim now has a rice blanket ready to be seasoned. Sparingly brush sesame oil over the rice blanket. (Be careful, because too much sesame oil can be overpowering.) Sprinkle some salt over that and you're ready to fill.

3.With about an inch of empty rice space at the bottom, place the filling ingredients on top of and next to each other. They want to be close together, but since it is logistically impossible to have a Jenga tower of kimbap filling,"on top of and next to each other" is the next best thing. See, Mr. Odeng is sad he is not closer to the bulgogi!

4. 

Now that you have all your fillings set and ready to go, get ready to roll. Your palms may sweat and your stomach may feel queasy, but it's okay—we can do this! Slowly and gently roll over the bamboo mat end that is closest to you, and keep rolling while pulling back that same bamboo mat edge. Once you've started the roll, the roll shape should be maintained. After fully encircling the kimbap filling (visual confirmation is suggested), give a couple of extra squeezes with your hands to firm up the roll. At this point, you can check to see if the edges of the kim are sticking together. If the bond is too loose and your kimbap are about to erupt, use a couple of grains of rice as glue.

5.Remove the bamboo mat, and get ready to slice up the kimbap. Keep a paper towel soaked with some sesame oil nearby to wipe your knife.You'll need to wipe it every so often to keep the knife from getting too sticky. 

6. Eat it or wrap it up and give it to a lover! ;)