Parc 빠르크

Seven kinds of seasoned greens go into the namul bibimbap, each keeping its own aroma under a drizzle of sesame oil. Domestic pork marinated in plum syrup makes a jeyuk bokkeum, spicy stir-fried pork, that stays restrained in sweetness. Rice comes as brown or white, and the grilled deodeok root is lightly glazed and topped with scallions. Grilled Spanish mackerel arrives with a tangy salad, and the aged-kimchi fried rice keeps the sour, faintly sweet taste of long-fermented kimchi. In spring a limited seasonal set brings cold poached Namhae octopus and a baby-octopus seafood soup with pickled shepherd's purse. Tucked deep in a Hannam-dong alley, the restaurant sees many foreign diners and lists its menu in English, and weekend lunches can mean a 20-minute wait.