Back in Korea for the first time in a while, so I had to check out some unusual spots. I’d heard Okdongsik is the kind of place you queue for, so off I went.

Front entrance

I think I waited in line for about 20 minutes.

Table setting

Neat and tidy.

Water

Good service. There were lots of kids inside too; I don’t think there’s another place with this kind of atmosphere anywhere near Hapjeong.

Kimchi

Decent.

Pork gomtang, large

It tastes bland at first, but by the end, once you’ve gotten used to it, it’s just right. A very well-balanced broth. The details come up in an interview with the chef: it would taste even better made with pork shoulder alone, but that pushes the cost up too much, so they add hind leg as well, which does leave a slight off-note. Even so, it’s pretty good value for money.

That said, the style is far too original to really call it gomtang. Creative Korean cuisine, I suppose. If it takes hold in the market, it may well end up spawning a whole new category.

Well fed, we headed to Cafe Michaya for dessert. Okdongsik opens at 11, so timing was a little tight.

Table

Cherry blossom bingsu

Hmm… everyone raves about this, but I’m not sure why… cherry blossom tastes like cherry blossom, that’s all…

Coffee

Anyway, a nice way to wrap things up before heading home.

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