Nakseonjae 낙선재

Tile-roofed hanok pavilions are scattered across a hillside in Namhansanseong-myeon with a small stream running through the grounds, and every party, from two people to a large group, is given its own room. The big pots are neungi baeksuk (whole chicken simmered with neungi mushrooms) and dakdoritang, and the set course brings braised galbi-jjim, dried croaker, abalone, beef jeon and oyster jeotgal, among which the dishes built on soy sauce, gochujang and doenjang taste the most distinct. Still, the food is only decent, and it is easier to go in thinking of much of the bill as paying for the buildings and the setting. The pavilions are far apart, so extra side dishes take a while, and in warm months forest insects find their way into the rooms.