Seoul-ui Dal 시울의 달 @ Seoul

Seoul-ui Dal 시울의 달, meaning “Moon of Seoul”, can mean one of these things – a popular MBS show, a tethered hot-air balloon floating above Seoul, or a Korean restaurant in Bukchangdong serving seasonal Korean cuisine.

This being a food blog means that I am talking about Seoul-ui Dal 시울의 달 the gastropub. Located in one dead end of a small lane in Bukchangdong, this gastropub was opened in 2021. It offers a good range of shochu and whiskeys at reasonable prices, and a good food menu to boot.

It is one of the few places that open until late, and you can get single seating. There’s no need to worry about language, as everything can be achieved through the touchscreen menu on the table. The menu is available in English, so you would not be just looking at photographs.

Once you placed the order on the touchscreen menu, the waitress will served the drink order with a side dish of oi muchim 오이무침 (spicy cucumber salad).

Bossam 보쌈 (Boiled Pork Wrap) with kimchi and vegetables may looked oily, but actually it was a very light dish! The pork belly was steamed until it was quite soft.

I always wondered how can boiled pork belly tasted so good, the secret is in the brine that was used to boil the pork belly. A secret blend of spices helps to remove the porky smell and the right timing will render the pork belly soft and yet not mushy.

Eomukguk 어묵국 (Fish cake soup) is refreshing, tasty and so comforting! Korean fish cakes are called Odeng 오뎅 or Eomuk 어묵. Though Odeng is influenced by Oden from Japan. So in recent years, as part of a Korean language purification movement, the use of Eomuk is more encouraged.

Typically Korean fish cakes are made with surimi, wheat flour, carrots, onion, salt, sugar and other additives. These ingredients are mixed, kneaded, shaped then boiled, steamed or fried.

Besides the fish cake, there was seafood in the soup. A generous helping of mussels on the shell.

Golbaengi 골뱅이 refers to moon snails or whelks in Korean, often served as an anju (food paired with alcoholic drinks). Golbaeingi is very much like escargot; it’s an acquired taste and requires pretty lavish seasoning. Boiling them in a soup like this did not help at all in the flavour or the texture.

These edible sea snails are affectionately called “gong gong” here in Singapore. On its own, it doesn’t have a strong taste, just chewy with a hint of saltiness. The local version is usually cooked by steaming and the meat is then fished out either using a toothpick or by pulling out its tail before being dipped in chilli sauce.

The food here was delish, and they serve their own microbrewed beer. The place is hard to find as it is at a corner of Bukchangdong, but it was worthwhile to try to find it.

Seoul-ui Dal Seasonal Cuisine Korean Restaurant 시울의 달 계절요리 한식주점
88-2 Bukchang-dong, Jung District, Seoul, South Korea

Visited Jun 2025