Comforting Korean Lunches: Cheongdamgol’s Simple, Satisfying Meals and the Chef’s Return to the Kitchen
Creatrip Team
4 months ago
Chef Kim Dong-gi reopens a fine-dining kitchen in Seoul’s Cheongdam-dong while finding solace in a nearby lunch spot, Cheongdamgol. The article contrasts the challenging, repetitive reality of opening a restaurant—rebuilding a dormant kitchen, sourcing ingredients, and assembling a team—with the steady comfort of a traditional Korean baekban (set meal). Cheongdamgol is described as a lunchtime haven for local workers and restaurant staff, serving a generous, homey spread: sides like kongnamul (soybean sprout), gosari muchim (fernbrake salad), eomuk bokkeum (stir-fried fish cake), gyeranjjim (steamed egg), and kimchijjigae (kimchi stew), with optional mains such as grilled sole (gajami-gui) and spicy pork (jeyuk-bokkeum). The piece praises the simple, balanced flavors that help diners feel restored and clear-headed. It also profiles gajami (sole), explaining regional varieties and cooking techniques, and includes a recipe for butter-poached sole with lemon cream sauce. (gajami = Korean sole; baekban = traditional Korean set meal)
