My girlfriend insisted that we had to come here, asking how I could not know this restaurant. Once we arrived, I realized it was a well-known place with a long tradition. I am told it moved a few years ago. The garden gives me a sense of calm, and the restaurant is a wonderful place where tradition and cutting-edge touches come together. The name Mabangjip refers to a place where travelers and their horses rested on their journeys to and from Hanyang. In its introduction to the restaurant, the Korea Tourism Organization highlights the doenjang (soybean paste) and soy sauce passed down through generations, along with a set meal featuring doenjang-jjigae (soybean paste stew) and around ten kinds of namul (seasoned vegetables). It is a Korean restaurant whose story brings together the origin of its name and a table centered on traditional fermented sauces. Mabangjip’s character lies less in one signature dish than in the composition of a meal with many side dishes served together. In addition to namul and doenjang-jjigae, the information for its Namhansanseong-myeon location lists hanjeongsik (a Korean set meal), wood-fire beef and pork bulgogi, and grilled deodeok root. Building the meal around the basic table setting and adding separate dishes makes the spread feel even more complete.
Price impression:Moderate.
