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| - I will be very upfront about this fact: I went to the downtown K-Town with the eager intention of eating at Royal Boonsik, only to be left outside in the cold because it wasn't operating on Sundays. Fortunately, I stumbled upon this little gem. I was on a bunsik crawl, anyway, so I was in high spirits nonetheless. I had tried Umji Bunsik, Mama Chef, and other similar restaurants. Seoul Restaurant is one of my favourites, and now that Royal Boonsik has closed down, it's at the pinnacle of my bunsik experience.
For my bunsik crawl, I stuck with the ubiquitous and iconic combination of dukbokki and kimbap. This duo was introduced to me by my bf, who taught me that these are equivalent to having ramen with a side of fried rice or having beer to whet the appetite when eating fried chicken. With this mindset in place, many bunsik restaurants also sell combo deals that pair dukbokki with kimbap. If you're not one for kimbap, then you can always replace it with other simple sides, such as the less carb-centric oden (which is a great addition for a cold wintery night, might I add!). Essentially, I have become accustomed to ordering dukbokki with kimbap, dipping the kimbap into the dukbokki's sauce to add some spicy zing to the roll. Now, because so many bunsik restaurants have this combo, what makes Seoul Restaurant stand out? Its trump card is its mind-blowning jajang dukbokki. The Jajang Dukbokki is one of many variations of dukbokki that you can order at Seoul Restaurant; you can get dukbokki mixed with ramyuen, dukbokki with beef, and etc. However, when you have a hard time choosing between two very popular items (jajangmyeun and dukbokki), why not just mash them up together into a delicious mess? It was mind-blowing to say the least. In place of the regular, red and spicy sauce you get with dukbokki, the jajang dukbokki uses the black bean sauce that is common in jajangmyeun. This adds a deeper flavour to the dish than what you get with normal dukbokki. Plus, it can be a little difficult for some to finish the entirety of a regular dukbokki dish because of how spicy it can get after the first three initial bites. Therefore, the jajang version is right up the alley for anyone who wants to finish a dukbokki dish on their own or prefers a meatier sauce that is only mildly spicy. Seoul Restaurant's chef also ensures that there are a lot of noodles woven along with the rice cakes, tofu skins, and egg. Of course, you can always get noodles when you order ramyuen dukbokki, but the jajang dukbokki has a type of noodle that complements the jajang sauce very well - they're tender, chewy, and in all honesty, I could eat two of these dishes if I had the stomach space for it. On the side, the kimbap was decent; it was nothing memorable. The kimbap pieces were large in size, which is a plus, but I found that the fillings were not as flavourful as the kimbaps from Royal Boonsik, the Manna, and other small Korean mom and pop shops. When dipped into the jajang sauce, they're not bad as a filler.
I have not tried too many dishes at Seoul, albeit having been there twice. A staple is still the jajang dukbokki, however. I highly recommend it, as it's quite mouth-watering!
Seoul restaurant is fine for hanging out with friends or for a simple date (not the first date).
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