571.5M 2024-04-17
1F, 45, Myeongdong 9-gil, Jung-gu, Seoul
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574.1M 2024-04-23
Store #5, #6 of Myeongdong Underground Shopping Center, 67, Namdaemun-ro, Jung-gu, Seoul
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574.1M 2024-04-18
1F Lotte Department Store Main Branch, 67, Namdaemun-ro, Jung-gu, Seoul
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574.1M 2024-04-18
2F, 67, Namdaemun-ro, Jung-gu, Seoul
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574.1M 2024-04-18
6F, 67, Namdaemun-ro, Jung-gu, Seoul
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574.1M 2024-04-19
5F, 67, Namdaemun-ro, Jung-gu, Seoul
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582.6M 2024-06-19
61 Deoksugung-gil, Jung-gu, Seoul
+82-2-2124-8800
The Seoul Museum of Art (SeMA) is a space for all to meet and experience the joy of art. Located in the center of Jeong-dong, a district that retains traces of Seoul’s modern and contemporary history, the museum integrates the historical facade of the former Supreme Court with modern architecture. In addition to various programs―encompassing exhibitions, educational outreach initiatives, screenings, workshops, performances, and talks, communal spaces including SeMA Cafe, the artbook store, the open space lobby, and the outdoor sculpture park SeMA WALK provide a rich range of ways for visitors to experience art.
590.8M 2024-10-15
21, Myeongdong 3-gil, Jung-gu, Seoul
+82-2-3789-8799
This restaurant specializes in Jokbal (Braised pigs' feet) and Bossam (Napa wraps with pork), both of which are served with vegetable wraps and salad. Jokbal (Braised pigs’ feet) is prepared by braising pigs' feet in spiced stock, a process that removes excess fat, enhances the flavor, and gives the meat a chewier texture. Each order of Jokbal (Braised pigs' feet) is accompanied by Kongnamulkimchiguk (Bean sprout and kimchi soup), to which Kalguksumyeon (Noodles) are added. For those who find the dishes too spicy, the restaurant offers a self-serve Jumeokbap (Riceball), featuring laver flakes, pickled radish, and mayonnaise to cool the palate.
594.2M 2024-03-07
21, Myeongdong, 7-gil, Jung-gu, Seoul
+82-2-3789-0080
Situated in Myeongdong, Heukdonga focuses on Jeju-style grilled black pork. Once black pork cut into thick chunks are grilled over charcoal, it is ready to be served with salted anchovies or pickled perilla leaves. The meat is grilled on a wire mesh over charcoal, which renders the fat and gives it a nice charcoal flavor. After finishing the meat, patrons have the option to soybean paste jjigae with rice or cold buckwheat noodles, which are also a must-try in Korean barbecue restaurants.