©Romain John

©Romain John

Autrui 오트뤼

This new dessert cafe opened earlier this year. It’s the second venture for Chef Park Jun-woo, a first runner-up winner of Master Chef Korea. Fans may remember his first outing in Seochon with his dessert cafe, Aux Petits Verres and dining bar, Aux Grands Verres. The dining space was too small, so Park decided upon the new Yeonhui-dong location to open a French restaurant, Alter Ego, on the second floor and Autrui, a dessert cafe, on the first.

Park’s inspiration for the name, Autrui, was a philosophy course he took in college. His new French restaurant, Alter Ego, is a larger and more ambitious version of Aux Grand Verres, and he wanted to name the dessert cafe in line with that theme and used Autrui, which means “the other” in French. Autrui’s signature desserts are the lemon tarts, chocolate tarts and seasonal fruit tarts popular during the Aux Petits Verres days. These tarts boast thin but crispy pastry shells filled to the brim with zesty lemon cream in the case of the lemon tarts, and a rich ganache made from three Belgian chocolates make the chocolate tarts irresistible. Another must-try are the éclairs made with classic crème pâtissière.

Yeonhui-dong 연희동
89-8, Yeonhui-ro, Seodaemun-gu
T. 02-332-1898
@alterego.autrui
www.facebook.com/alterego.autrui/

©Dylan Goldby

©Dylan Goldby

SONA 소나

Owner chef Hyun ah Seong studied at the Culinary Institute of America and got her start at Michelin-starred Joël Robuchon and Aquavit before returning to Korea to open her own dessert cafe. The shop’s simple motto, “make desserts better,” is superbly realized in the wide array of pastries and desserts available. The cafe aims to bring the quality of desserts served in fine dining establishments to a wider public in a more casual setting. SONA is unique from other dessert cafes in that it offers dessert tasting menus that displays Chef Seong’s creativity and flair.

One such example is her signature “Champagne Snowball” dessert, which is almost too lovely to eat. A light pink sugar ball encases rose sparkling foam, topped with flower petals and olive oil powder. The delicate snowball rests on creamy strawberry panna cotta, fresh strawberry slices, cheese cake snow and milk snow. This extraordinary dessert resembles the holiday snowballs children grew up with. Chef Seong also developed a haejang drink to help customers recover from hangovers. Her “Gingerfloat” uses homemade ginger ale, honey, egg yolk and bananas to relieve fatigue.

Garosu-gil 가로수길
201 40, Gangnam-daero 162-gil, Gangnam-gu
T. 02-515-3246
@sonadessert
www.facebook.com/sonadessert/
sonasona.modoo.at

©Marco Devon

©Marco Devon

Crema Catalana 크레마카탈라나

Crema Catalana is the brainchild of restaurateur Jang Uk, who ran a fine dining establishment called Restaurante SONIM for three years. Crema Catalana was the featured dessert for each course meal served there. Even after the restaurant closed, customers came up to Jang Uk asking about the dessert. That response was part of the reason Jang Uk decided to open this small cafe in Hannam-dong.

Crema Catalana is a traditional Catalonian dessert that fits Jang’s philosophy about classic cooking. The dessert only uses egg yolks, fresh cream, sugar and a variety of natural ingredients to create unique versions of Crema Catalana. Gelatin is not used in the dish. Jang is proud of the high quality of ingredients used to flavor the desserts. For instance, the Vanilla Crema Catalana uses Madagascar vanilla beans with cinnamon to enhance its scent, and the Salt Crema Catalana uses bay salt aged for seven years with saffron to add depth to its flavors. The popular Green Tea Crema Catalana is made with very fine green tea imported from Japan. If you happen to arrive at this corner cafe, grab a stool by the sunlit window and try the Crema Catalana with an espresso, guaranteed to make the world a little more sweet and lovely.

Hannam-dong 한남동
26, Hannam-daero 18-gil, Yongsan-gu
T. 02-792-6210
@spanish_dessert
www.facebook.com/spanishdessert/

©Robert Evans

©Robert Evans

UNAS 우나스

UNAS is a dessert cafe and baking studio run by Pâtissier Eun ah Lee and her husband and partner, Hoyoung Nam. Chef Lee studied at Le Cordon Bleu in London and worked at the Hyatt Regency and Maman Gâteaux here in Seoul. Her attention to detail and elegant flavors are evident in the signature desserts. Her interpretation of tiramisu is a trio of dark squares made with espresso gel, mascarpone cheese mousse and feuilletage. Another exquisite dessert is the “Amor Ispahan”, Chef Lee’s homage to the celebrated pastry chef, Pierre Herme. The lovely dessert takes your breath away and boasts complex flavors from lychee and yogurt mousse, raspberry jam, rose cream, white chocolate pistolet, raspberry crunch and ganache, and pistachio biscuit.

UNAS is not only popular for its beautiful desserts and pastries, but also for its elegant and warm decor. There’s a sizeable terrace open to customers during the warmer months, and the cafe itself is lined with floor to ceiling windows, filling the space with bright sunshine. The interior mixes incongruous design elements like stainless steel and unvarnished wood that reflect the creativity found in the desserts and people of UNAS.

Nonhyeon-dong 논현동
318, Dosan-daero, Gangnam-gu
T. 02-3445-0387
@unas_seoul
www.facebook.com/unasseoul/
unaskitchen.com

Written by Cynthia Yoo

Sophistication and drama, all in a dessert

“Do you want me to serve it as is or would you prefer it flambé? Some people don’t like the taste of alcohol, but I think the Grand Marnier really adds something,” asks Chef Lee Hyeon-hee, the mastermind behind Dessertree, hovering over a glorious puff of meringue pastry with a small copper pot of flaming liquid, ready to douse the omelette norvégienne. Given the go-ahead, she pours it slowly over the toasted shell in a stream of orange-scented blue and gold flame. After a few glorious, dramatic seconds as a blazing centerpiece, the flames die down and are blown out, leaving the aromas of orange and burnt sugar in the air. Like the conductor of an orchestra, Lee has managed the whole affair with a restrained style that lets the dessert take center stage. When she slices it open, layers of raspberry sorbet, vanilla ice cream and cake reveal the elements of a modern, sleek version of baked Alaska, with a beautiful contrast between the rich, cold ice cream, the chilled intensity of the sorbet, and the simultaneously crispy and soft meringue shell. The Grand Marnier has given it all a subtle orange tang, and the char brings back memories of camping and s’mores. It’s emotionally evocative, turning memories of flavors into a sophisticated, adult dessert.

From computers to Le Cordon Bleu

Chef Lee’s skills at dessert and pastry are no accident – she graduated from the prestigious Le Cordon Bleu. “I studied computer science in college, and when I graduated I got a job with computers at a bank,” she explains straightforwardly.

“Normally, after two or three years of work, people become used to their jobs, but I wanted to try something new. When I decided to go to Paris, it wasn’t with the idea of studying pastry. Rather, I really wanted to become the head of my own cafe! I thought that if I was going to have my own cafe, I needed to know how to make my own desserts and went to France to start my studies. I ended up studying and working there for five years.”

“I like cooking, too, and originally intended to do that. It’s still my hobby. But pastry turned out to be what was interesting to actually work in.”

To Lee, pastry has its own special charms. “I say that for most cooking, what you get depends on the ingredients you use. But with pastry, while of course the ingredients matter, you end up making something so different, a creation that’s really almost inconceivable from the original ingredients individually. That’s the really charismatic aspect of pastry to me.”

Building the layers

Chef Lee approaches her pastries almost like an architect, considering each layer both as a physical presence and as an artistic endeavor that will shape the lucky diner’s experience of it. “You start with things like flavor, texture and temperature. How will they work on the plate? If you have something crispy or crunchy, you should also have something soft. If there’s something cold, you can balance it with something hot to make for an engaging plate. Sweet goes with sour in order to make things interesting. What kinds of herbs do you use, what kind of fragrances should there be? I think about these things a lot.”

That thought shows up in all her pastry work at Dessertree. In her omelette norvégienne, delicate, sweet peaks of meringue provide warmth, softness, and crunch, while the interior layers dance between creamy, rich vanilla and bracing, tangy raspberry sorbet. In her moelleux au chocolate, the rich warmth of the chocolate cake is balanced by both the intensity of the dark chocolate and the coolness of ice cream. Crème brûlée plays off the heavy creaminess of the custard with the gentle tang of bananas and passionfruit.   But most people come for more than just a dessert. The most unique element of Dessertree’s sleek bar isn’t a single dish, but the famed “dessert course” that brings an amuse-bouche, a “main” dessert, sorbet, petite fours, and coffee, tea or wine pairing.

Lee says, “I was working in hotels and was really inspired by the idea of having a whole set of matching courses. They do it with food, why not with dessert? And so that became a big part of my concept.” Each of the elements flows from one course to another, with the same flavors popping up in different ways and different dishes as the courses go on. The same attention to detail that Lee lavishes on individual desserts gets expressed in long form, an extended performance of flavors and plating.

“It’s not the cafe I first envisioned,” Lee smiles. Indeed, it’s more unique than any ordinary cafe, offering her a chance to play with a rainbow palette of texture, temperature, fragrance and flavor.

More Info

17, Dosan-daero 51-gil, Gangnam-gu
T. 02-518-3852

Written by Jennifer Flinn
Photographed by Robert Evans

On some days, you just want a drink. But on others, you want a whole experience to go with it. For an evening of something completely different, check out one of Seoul’s many concept bars.

1950Hotel 1950호텔

Sinsa-dong 신사동

Step back in time when you visit 1950Hotel, an opulently decorated café and bar located down one of Garosugil’s romantic darker alleys. It’s easy to mistake the bar for an actual hotel: its brass lamps and luggage trolleys, false hotel doors, bellhop-like waiter and rotary telephones make a convincing illusion. And in fact, 1950Hotel is famous as a rental set for period dramas and movies.
But even if you’re not starring in your own TV series, you’re welcome to sink back in one of the heavy leather loveseats with a drink. The menu sticks to the classics, with single malt whiskeys, a short wine list and signature cocktails named after the hotel’s three false rooms. Should fancy strike, you can also shop for your own vintage duds at the small dress shop at the back.

31 Gangnamdaero 160gil, Gangnam-gu | 1950hotel.com
02-577-7579 | Sunday – Thursday 6 PM – 12 AM, Friday – Saturday 6 PM – 2 AM (Closed Monday)

Boundary 바운더리

Cheongdam-dong 청담동

For serious cyclers, bicycles are more than a mode of transport: they’re a way of life. Boundary is a cleverly designed café for those whose days revolve around their bikes. Run by French sportswear brand Le Coq Sportif, Boundary serves as not only their new flagship store but also a luxury destination for cyclers who are barred from normal cafés due to their unusual gear.
The café’s bike-height tables and recessed bike racks provide versatile storage options for cyclers. The lounge chairs and hammocks focus on relaxing strained legs and getting the blood flowing normally again after a hard sprint. And the drink menu, created in collaboration with juice bar Tribar, features veggie-filled super juices that provide a jolt of energy for tired pedalers. Boundary also hosts regular cycling classes and events — check out their Facebook page for info.

830 Seolleung-ro, Gangnam-gu | facebook.com/boundary.seoul 02-547-6626 | Weekdays 9:30 AM – 9:30 PM, weekends 7:30 AM – 9:00 PM

© Lounge Club Yakuk

Lounge Club Yakuk 라운지클럽 약국

Seogyo-dong 서교동

The symptoms: a tough week. The prescription: Friday night. If this sounds like your approach to a party, then Yakuk may be for you. Meaning “pharmacy,” Yakuk is a high-energy, low-price bar that serves bottomless cocktails like an actual pharmacy does antibiotics: that is to say, liberally, cheaply and in a distinctly medical environment. Yakuk’s bartenders wear white coats, its drinks are mixed in beakers and several resident stuffed animals lie around the bar as they’re treated for their maladies with soju IVs.
This cutesy kitsch, cheap prices (KRW 15,000 for three hours of unlimited drinks) and a laid-back policy on snacks – you can order there, or bring your own food in – have made Yakuk one of Hongdae’s most popular bars for students. Just try not to mix your unlimited alcohols, or you may end up at a real pharmacy the next day.

31-4 Dongmak-ro 9-gil, Mapo-gu | yakuk.co.kr
010-6288-4365 | Weekdays 6 PM – 2 AM, weekends 6 PM – 5 AM

© Burp

Burp 버프  

Seogyo-dong 서교동

It calls itself a vintage pub, but Burp’s name and menu suggest that its concept revolves more around making visitors fat and happy. With cheesecake cocktails, toweringly stacked gourmet sliders and newsprint-covered serving platters of fries, the focus at Burp is definitely on the calories. Try the Mini Marble Soda, which comes out covered in a rainbow of tiny flash-frozen ice cream balls, or the Pina Colada, served inside a coconut that’s perched on a tiny bucket. Tiramisu, oreos and whipped cream also feature in many of Burp’s creations.
This isn’t to say, though, that the atmosphere isn’t also worth the visit. Burp’s smaller details – the indoor brick facade, plant-covered disco ball lighting and tiny metal bells that replace Korea’s ubiquitous call buttons – are charming all on their own.

2nd floor, 55-2 Eoulmadang-ro, Mapo-gu |  010-3337-1374
Weekdays 4 PM – 3 AM, weekends 2 PM – 3 AM

Written by Seoul Staff
Photographed by Matthew Parker

Discover Seoul’s craft beer, one neighborhood at a time

At the end of a long day’s work, skip the soju and toast another job well done with the help of Korea’s growing craft beer scene. Offering beers brewed with quality and care, Korea’s up-and-coming microbreweries work as hard to make the beers as you do to deserve them. Much of Seoul’s craft beer is gathered in three popular neighborhoods, of which the below are your best options.

Gyeongnidan 경리단

Places to visit: The Bottle Shop, Maloney’s Pub & Grill

Gyeongnidan is a tiny neighborhood between the international giant of Itaewon and the hip expat residential area of HBC. Just a 10-minute walk from Noksapyeong Station, Exit 2, the main attraction of Gyeongnidan is a small alley just behind The Baker’s Table. It’s here that both Magpie and The Booth’s original locations first banded together all of Korea’s beer geeks from far and wide.

Gyeongnidan is also home to The Bottle Shop, where the biggest beer geeks in the country hang out to enjoy imported craft beers and share homebrew, BBQ and potluck. Whenever there’s a gathering, The Bottle Shop always has the most friendly collection of rag-tag beer nuts in the country.

Just across from Gyeongnidan’s craft beer alley, a little further up the hill, lies a true craft beer institution. Maloney’s Pub & Grill is a Boston-Irish pub that offer two of Korea’s best beers: Maloney Brewing Company’s Combat Zone IPA and Southie Irish Red Ale.

Hongdae 홍대

Places to visit: Magpie, Craftbros, Neighborhood

Shorthand for Hongik University, a top fine arts school, Hongdae attracts the young and fashionable of Seoul. It’s famous for its night clubs, restaurants, cafés and music.

A short walk from Exit 9 of Hongik University Station leads to Hongdae Children’s Park and the local Magpie and Craftbros branches. Weary workers might consider Magpie’s new Featherweight Session IPA. It packs a hoppy punch but, at only 4% alcohol by volume (ABV), won’t leave you seeing stars.

Right next door to Magpie is the newest location of Craftbros, a bottle shop and taphouse hybrid.

As Hongdae gentrifies, a lot of the good stuff gets pushed to the borders. About twenty minutes from the park, near Sinchon Station, is Neighborhood. Neighborhood is the only pub in Seoul that exclusively serves Galmegi, another top Korean microbrewery, but one based out of Busan.

Garosu-gil 가로수길

Places to visit: Hop Mori, Mikkeller Seoul, Pong Dang

Garosu-gil is a tiny strip of cafés, clothing stores and restaurants near Sinsa Station, Exit 8. On the west side of the strip there’s the Hop Mori brewpub and Pong Dang taphouse; and on the East side there’s Mikkeller Seoul.

Hop Mori is run by certified beer cicerone Troy Zitzelsberger, a cornerstone homebrewer in Seoul. Hop Mori has just begun serving its in-house beer along with gourmet pub grub.

Pong Dang always has something new, unique and very exciting to try. Whether it’s their own brews or tap takeovers, rare imports, sours or Korea’s best microbrews, Pong Dang never fails to impress.

Mikkeller’s Seoul location has dozens of taps offering very sophisticated beer at sophisticated prices. A champagne flute of a fruity sour or biscotti flavored imperial stout might set you back KRW 12,000 or more, but nowhere else in the city offers this kind of class.

More info

Special Event: Great Korean Beer Festival

Sunday, Sept. 30-Monday, Oct. 3, 1 p.m.-10 p.m.

For the ultimate craft beer experience, visit this season’s Great Korean Beer Festival at the beginning of this month. South Korea’s original craft beer fest will be held, for the first time, at Hyundai IPARKMALL Square near Yongsan station. Enjoy great food and, of course, Korea’s best craft beer including Galmegi, The Booth, Magpie, and Hand and Malt.

facebook.com/greatkoreanbeerfestival

Written by Rob Shelley

Photographed by Robert Evans

Sweet spots for after-hours sugar binging

If you’re a night owl with a sweet tooth, you may know the disappointment of a sugary craving that comes too late for a stop by the local café or bakery. To keep you from raiding GS25’s ice cream selection, we’ve gathered three mouthwatering dessert stops that stay open way past dinnertime. Just make sure that even though it’s late, you take a walk after you snack – an old Korean folk tale says that lying down after eating will make you turn into a cow.

The DalDal Café (카페 더달달)

Yeoksam-dong 역삼동      

The DalDal is a multi-story chocolate workshop and café offering handmade sweets crafted by an award-winning chocolatier. With two stories and four different terraces, it’s a perfect place to enjoy a late-night bingsu under the stars.

The café is tucked into one of central Gangnam’s quiet side streets, inside of a residential home. Right inside the front door is a crowded display of premium chocolate gift boxes, all made on-site and available for custom orders. On the café menu, the year-round signature dish is a refreshingly cool chocolate mousse that comes in rose, mocha and green tea flavors. The summer specialty is a set of fruit-and-chocolate shaved ice bingsu. The towering concoctions are topped with ice cream, Oreos, berries and fruit sauce, but filled with crunchy granola rather than the traditional sweet red bean, which helps set off the other flavors.

A quaint wooden theme runs throughout the café, with the concentric circles of tree rings being the chosen motif of most tables, and chipped, vintage recessed-panel doors serving as an accent. Upstairs, a peek inside the chocolate workshop reveals a vintage baker’s table covered in carving tools and hunks of half-sculpted chocolate. Those interested in making their own can sign up for classes. There are even separate tracks for hobbyists versus budding experts – this is an option, though, that’s only available during the day.

Hackney (해크니)

Yongsan-dong 용산동        

In 2011, Hackney was one of the first in the city to kick off the trend of chic, minimalist dessert cafés that soon had Gangnam and Itaewon overflowing with coolly spartan sweet shops. But to understand the fruits of true minimalism, a visit to the original is in order.

Hackney’s owners are ruthless perfectionists, meaning the menu is short but impeccable. Currently, it offers four unnervingly symmetrical, precisely balanced cakes and one elegantly floppy tiramisu, plus a selection of gourmet teas (made by TWG and Mariage Frères) and imported Australian coffee (called Dukes, with fresh beans flown in once a week).

The tiramisu, served whole and uncut, is like a Vienna coffee in dessert form, all milky cream and bitter espresso at once but with neither taste diluting the other. The flavors in the cakes are similarly discrete, allowing you to distinguish exactly what’s inside – whether it’s hazelnut glaze and banana, or cream cheese and carrot.

Hackney is named after the London borough, as Haebangchon’s hyperlocal urban atmosphere reminded the founder of his favorite neighborhood overseas. Given its location, Hackney’s terrace is perfect for late-night people-watching, as well as sweet treats.

Conversation (컨버세이션) 

Sinsa-dong 신사동         

On Garosu-gil, the most happening place on a recent Monday night was not a bar or lounge, but a cake shop. Conversation has been open for less than two months and yet is already one of the most talked-about places in Gangnam, as the daily crowds can attest.

Conversation is the brainchild of chef Nina Gudkova, who is rumored to be a genius who bakes cakes but doesn’t actually eat them. She is Russian, but the cakes on offer are quintessentially American. Hip U.S. baking trends like “naked cakes” that trade frosting for berries, and even classic American recipes like the Pennsylvania Amish dessert staple, the Whoopie Pie, take center stage.

If you’ve been in Korea a long time, popping a bite in your mouth will be shocking – the cheesecakes are unapologetically cheesy, and the shortcake tastes properly like biscuit, not sponge. The recipes are also creative. The multicultural “Captain America” combines the colors of the Stars and Stripes with the flavors of Latin America’s most popular dessert, dulce de leche; on the drink menu, the Bubblegum Latte tastes, a bit disturbingly, just like baseball-card bubblegum.

Conversation’s cake slices are huge, with prices to match. Those looking for lighter options can also get away with ordering a fluffy homemade marshmallow or a low-calorie ice cream popsicle. But if you came all this way, why would you not indulge?

More Info.

The DalDal Café
38-6 Gangnam-daero 102gil, Gangnam-gu Monday – Sunday 10:30 AM – 12:00 AM
T. 02-562-3737
blog.naver.com/cafethedaldal

Hackney
34 Sinheung-ro, Yongsan-gu
Monday – Sunday 12:00 PM – 11:00 PM
T. 02-794-2668 (Haebangchon branch)

Conversation
36 Dosan-daero 17gil, Gangnam-gu Monday – Sunday 10:30 AM – 10 PM
T. 070-5123-9398 www.instagram.com/conversation_seoul

Written by SEOUL Staff
Photographed by Dylan Goldby and Robert Koehler

The lull of a more languid land

You don’t need to head to the Caribbean to find charming tropical watering holes

The summer season is upon us with a vengeance. If you can’t manage plans to escape the confines of our fine concrete jungle for a seaside retreat, here are SEOUL’s suggestions for replicating the beachside boozing experience.

Written by Daisy Larios
Photographed by Ryu Seunghoo

[/box_dark]

[box_light]Bonjour Hawaii | 봉주르 하와이[/box_light]

The signage may say “French and Pacific food” at Bonjour Hawaii, but items like the sushi pizza reveal a decidedly Japanese tilt. Dishes are adorned with corn on the cob, orchid flowers, and grilled pineapple, adding to the tropical feel, while the crinkle-cut french fries served with the BBQ plate awaken the nostalgia of cafeteria lunch fare. Mojitos and other tropical cocktails are served in jars and bedecked with the requisite cocktail umbrella, maraschino cherries, and honeycomb fruit cocktail stirrers befitting of any equatorial drink. Those looking to stay away from the overt sweetness of tiki cocktails can choose from a slew of Hitachino bottled beers from Japan’s Kiuchi Brewery. Things are largely “self-service” here, and you’ll need to order your food and drinks downstairs at the beach shack before finding a seat on one of the three floors. Bonjour Hawaii’s strength lies in the beachykitschy atmosphere generated by the abundance of astroturf, primary colors, beach umbrellas, wicker baskets, and playground-yellow milk crates, making the grounds look like a scene straight out of a 1960s beach party film—perfect for imagining yourself in the lull of a more languid land.

FYI>

T. 010-9756-5406
(서울시 마포구 서교동 395-112 | 395-112 Seogyo-dong, Mapo-gu, Seoul)

GO>
Hapjeong Station 합정역 (Line 2, 6), Exit 3

View Larger Map
 

The Bungalow’s tropical charm is evident right from the outset: the sultry red and gold accents fuse with the bamboo and exotic masks on the walls to make you feel as though you’ve been transported to a vaguely Southeast Asian locale. There is a cornucopia of rooms and seating options hidden in the nooks and crannies of this three-story establishment, including open-air seating, a bar, wicker cocoons for couples that swing from the ceiling, and more. But if Seoul’s signature summer heat and humidity have you dreaming of a white sand beach, try one of Bungalow’s sand rooms, where you can dig your toes into cool sand while sipping on fruity cocktails. There are also two jacuzzis, including one on the third-floor outdoor terrace; the combination of alcohol and hot tub is sure to help you unwind. You’ll need to call ahead to make a reservation if you want to snag that spot, though.
This Itaewon mainstay—it’s been lounging in the alley behind the Hamilton Hotel for about nine years now—has a full bar, offering everything from whisky, wine, and martinis to Bungalow’s signature tropical cocktails. Especially fun is the one served in a real coconut—nothing says summertime better!

FYI>
T. 02-793-2344
www.thebungalow.co.kr
(서울시 용산구 이태원1동 112-3 | 112-3 Itaewon 1-dong, Yongsan-gu, Seoul)

GO>
Itaewon Station 이태원역 (Line 6), Exit 2

View Larger Map

Bingsu 빙수 is a popular summertime dessert made of shaved ice and sweetened red beans. It is often topped with ice cream, frozen yogurt, sweetened condensed milk, fruit syrups, various fruits, and lots of other awesome goodies. A number of bingsu cafés have sprung up throughout Seoul, with Ice Berry, Red Mango, and 405 Kitchen leading the pack. Ice Berry locations in Seoul including Sinchon, Ewha University, Wangsimni, and Gangnam. Located in the Hongdae area, 405 Kitchen is widely known for its green tea variation of bingsu as well as its lavish brunch menu.

EAT>
A bowl of shaved ice may stuff your hungry stomach when you order a hearty option, like those that mix in mixed grain flour or Korean rice cakes.

BUY>
In the posh Cheongdam-dong shopping district, Café Bing Bing Bing (T. 070-4177-7191) offers reasonably priced, no-frills bingsu for around KRW 6,000.

SEE>
Nanji Camp is located near a variety of attractions and recreational facilities such as an eco-wetland, water park, yacht club, Najicheon Park, Noeul Park, Haneul Park, and Seoul World Cup Stadium.

FYI>
Ice Berry: T. 02-2282-2240, www.iceberry.co.kr
Red Mango: T. 02-336-3112, www.redmango.co.kr
405 Kitchen: T. 02-332-3949
Bing Bing Bing: T. 070-4177-7191

Written by Daisy Larios

The Gwancheol-dong area in Jongno by Jonggak Station 종각역 (Line 1), Exit 4—the labyrinth of alleys that lie between the Bosingak Belfry 보신각 and Cheonggyecheon Stream 청계천 and extend eastward past Piano Street—is an oft-overlooked nightlife area in the heart of historic Seoul. Packs of colleagues and friends, often local office workers, roam this neon maze looking to let their hair down after putting in a hard day’s work. A Korean night out always begins with dinner, and you’ll have no shortage of restaurants to choose from in this neighborhood. Afterward, head out for icha 2차—round two—at one of the drinking establishments below, and when you’re sufficiently lush, check out one of the many noraebangs 노래방 (karaoke rooms) in the area.

Beer Pong: Alcoholic Game Lounge | 비어퐁

Perhaps the most distinct of the watering holes in the Jongak area is the aptly named Beer Pong, where you can relive all the glory of your college years. Pitchers of beer start at just 10,000 won at this friendly basement bar, and there are three beer pong tables for you to show off your, ahem, athletic prowess. If beer pong isn’t your thing, roulette, darts, and jenga are also available. Beer vending machines, a bongo, and a box of neon-colored wigs round out the fun and funky vibe. Open til 5am on the weekends and 3am every other night.

FYI>
T. 02-723-2939, www.facebook.com/seoulbeerpong
102-1 Jongno 2-ga, Jongno-gu, Seoul | 서울시 종로구 종로2가 102-1

GO>
Jonggak Station 종각역, Line 1, Exit 4

ⓒ Seoul Selection

ⓒ Seoul Selection

Akbari Pocha | 악바리포차

Only about a year old, Akbari Pocha is a modern iteration of the traditional streetside pojangmacha 포장마차 (covered wagon), the tarp-covered foodstalls that abound in Seoul. It takes full advantage of its cavernous basement space by modeling the bar after—you heard me right—a prison. The lower level offers communal seating, but the tables behind bars on the second level offer a surprisingly…intimate experience. Akbari offers your typical anju 안주 fare, the appetizers that traditionally accompany drinking in Korea. Open until 9am nearly every day of the week.

FYI>
T. 070-4248-9742
19-6 Gwancheol-dong, Jongno-gu, Seoul | 서울시 종로구 관철동 19-6

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Jonggak Station 종각역, Line 1, Exit 4

ⓒ Seoul Selection

Miller Time | 밀러타임

If playing an American college drinking game on Korean soil doesn’t sound surreal enough, there’s always Miller Time. One of several locations around the country, this bar is surely the American traveler’s equivalent to an out-of-body experience—yet it is decidedly Korean in execution. Particularly popular with the after-dinner crowd, there’s Guinness for those who prefer the dark stuff and beer towers for those who can hold their liquor.

FYI>
T. 02-737-4466, www.miller-time.co.kr
11-13 Gwancheol-dong, Jongno-gu, Seoul | 서울시 종로구 관철동 11-13

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Jonggak Station 종각역, Line 1, Exit 4 or Jongno 3-ga Station 종로3가역 (Line 1, 3, 5), Exit 15

As rents in the popular Hongdae club district in front of Hongik University continue to increase, the arts, culture, and nightlife scene of this dynamic neighborhood is expanding to newer, less-frequented locales. One such locale is the Sangsu-dong district, dominated by the massive Seoul Gas Thermal Power Station (formerly the Dangin-ri Power Station), a fixture of the Seoul cityscape for the last 81 years. The alleyways around this still largely commercial and industrial district are filling up with trendy cafés, clubs, and cultural spaces, resulting in an atmosphere simultaneously gritty and sophisticated. The urban scenery makes for some pleasant walks, too.[/box_dark]

This long-time Hongdae institution moved to its current location in 2009. Named after the Korean title of Hermann Hesse’s novel Steppenwolf, the café was founded by a painter and poet as a space for artistic souls to congregate. Its move to Sangsu-dong sparked a trend of like-minded spaces following suit. The café hosts a variety of artistic events, including musical performances, art exhibits, and readings by respected literary figures.

ⓒ Seoul Selection

ⓒ Seoul Selection

FYI>
T. 02-323-7861, http://cafe.naver.com/yricafe
(337-4 Sangsu-dong, Mapo-gu, Seoul | 서울시 마포구 상수동 337-4)

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Sangsu Station 상수역 (Line 6), Exit 4

크게 보기

Billing itself as a “safe house hidden in Hapjeong-dong,” this café hosts musical performances and film screenings in a pleasantly vintage environment. In keeping with the Hongdae tradition, indie music is usually on tap, with acoustic performances preferred. There are special live performances every Saturday at 6pm; admission is free. The menu’s got coffee, cocktails, deserts, and even a bulgogi (Korean BBQ) bagel sandwich.

ⓒ Seoul Selection

ⓒ Seoul Selection

FYI>
T. 070-4254-6230, www.당인리극장카페.kr
(361-20 Hapjeong-dong, Mapo-gu, Seoul | 서울시 마포구 합정동 361-20)

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Hapjeong Station 합정역 (Lines 2, 6), Exit 7

크게 보기

The Lost Continent of Mu is another Hongdae institution that has found a new home near Seoul Gas Thermal Power Station. Part café/bar, part music hall, and part atelier, this “cultural complex” offers a big space to host a variety of exhibits and musical performances, largely of the indie variety. A wide variety of hot and cold beverages, including cocktails, beer, and wine, are available.

Used Cassettes performing at The Lost Continent of Mu
(Photographed by Adam Paul Czelusta)

ⓒ Seoul Selection

FYI>
T. 02-332-8333, www.mudaeruk.com
(357-7 Hapjeong-dong, Mapo-gu, Seoul | 서울시 마포구 합정동 357-7)

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Hapjeong Station 합정역 (Lines 2, 6), Exit 7 or Sangsu Station 상수역 (Line 6), Exit 4

크게 보기