For some traditional Korean flavors, Sanchon fills the bill
Some of the numerous dishes included in the set menu at Sanchon, a traditional temple-food restaurant in Insadong, central Seoul.
What’s hot one day can go the way of tuna and noodle casserole in the blink of an eye.
Bae Han-chul, Director of Kitchens Grand InterContinental Seoul
“Complex times call for simpler foods,” Bae said last week at the hotel.
As part of this back-to-basics food trend, many people are looking to meals that don’t contain additives or growth hormones. Bae, who has been exploring the culinary scene for three decades since embarking on his career as a chef in 1979, said Korean food fits in perfectly with consumers’ tastes right now.
And for a traditional Korean meal, Bae recommends the well-known Sanchon restaurant, a temple-food eatery in Insa-dong, central Seoul.
The restaurant serves a vegetarian-style hanjeongsik featuring rice, stew and more than two dozen side dishes including japchae (glass noodles mixed with fresh vegetables) and seasoned deodeok (a type of root with a pungent taste). The menu changes seasonally.
A set lunch is 22,000 won including tax, while the dinner set is 39,600 won.
To visit, go to the Anguk Subway Station, line No. 3, exit 6. For more information, call (02) 735-0312 or visit www.sanchon.com. Hours are from 11 a.m. to 10 p.m.
Bae Han-chul, director of kitchens at the Grand InterContinental Seoul, is a leading culinary figure involved in promoting Korean food worldwide. Currently he is in Paris creating Korean dishes for the upcoming “Soiree Coreenne” (Korean Night). The event, organized by the Korean government and the private sector, will provide 300 French artists, politicians and business managers with a taste of Korean food.
By Lee Eun-joo [angie@joongang.co.kr]
with the Korea JoongAng Daily
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