Seongbuk-dong 'Curry' Draws Lunch Crowds with Homemade Spice Curries
Creatrip Team
3 months ago
In Seoul's Seongbuk-dong, a small two-person restaurant called 'Curry' has quietly thrived for seven years, drawing long lunch lines with a distinctive approach: no commercial curry roux, only house-blended spices. Owner Kim Minji (35) prepares two core options—a staple spinach curry and a rotating seasonal curry—using whole and ground spices (e.g., cardamom, clove, cumin seed, turmeric, chili, coriander). The style is inspired by Japanese "spice curry" and is lighter in texture but layered in aroma, designed to be enjoyable every day. Kim, who studied art and found her way to curry through volunteer cooking and pop-ups, makes about 100 servings daily, sometimes letting certain curries rest to mellow flavors. She values maintaining a small, hands-on operation to keep quality and identity consistent, resisting expansion offers. Regulars now request bolder toppings like natto and cilantro (coriander leaves), reflecting how customers’ tastes have evolved with the shop. The article includes Kim’s spinach curry recipe and highlights the benefits and challenges of running a tiny, authentic eatery focused on personality and seasonality.
