Choi Gang-rok's [Sikdang Neo] restaurant (review)
- 옴린이입갤
- 01.15.2026 20:30
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- recommend 46
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As soon as I entered the restaurant, the chef served me a chicken terrine.
(It's made by slicing a whole chicken stuffed with brie and camembert.)
On the side: Korean green plum ( maesil) + maesil sauce
The combination of the meat and cheese aromas was very rich, so I felt this dish paired especially well with themaesil.
(It's made by slicing a whole chicken stuffed with brie and camembert.)
On the side: Korean green plum ( maesil) + maesil sauce
The combination of the meat and cheese aromas was very rich, so I felt this dish paired especially well with themaesil.
Barley Shochu
Buckwheat gimbap
While watching the TV show “MasterChef Korea 2,” this was the food I wanted to eat the most.
You could really feel how serious the chef was about katsuobushi.
The egg in that dish was incredibly delicious.
While watching the TV show “MasterChef Korea 2,” this was the food I wanted to eat the most.
You could really feel how serious the chef was about katsuobushi.
The egg in that dish was incredibly delicious.
Cauliflower tofu cream
It was good to eat at the beginning of the meal.
Chef Choi Gang-rok was carefully plating the sashimi.
Watching him felt like looking at an idol group. He is incredibly kind.
At that time, there was also a humorous sous-chef at this restaurant who looked like [Gong Myoung].
Gwang-eo + Gaetjangeo + Abalone
[Fried food]
It looked strange, but it was really delicious
[ Pike conger (Gaetjangeo)]
This dish was sweet and paired well with the doenjang sauce.
Tuna entrails sauce + Gwang-eo
This was also really delicious.
This was also really delicious.
The egg had a strong bonito broth flavor, which was surprising.
It looked ordinary, but the taste showed the chef's dedication.
It looked ordinary, but the taste showed the chef's dedication.
Jaetbangeo-Tataki Salad
It was so delicious that it left a lasting impression.
[Fried white radish]
The radish itself was delicious, and the broth was very rich and flavorful.
[Giant fried asparagus]
This seemed like a signature dish.
Mulhoe
Seafood in this dish: Sea cucumber + Gaetjang-eo, etc.
I drank all of the broth too.
I don't remember this dish very well.
It had a Korean herbal medicine-like flavor.
The chef liked this dish, but it seemed that few customers did.
So the chef wondered whether to remove it from the menu.
It had a Korean herbal medicine-like flavor.
The chef liked this dish, but it seemed that few customers did.
So the chef wondered whether to remove it from the menu.
Potato pancake with prosciutto
Unusual fried dish
This fry was very large. The potato inside had a deep sweetness, and it was so delicious that it left a lasting impression.
French Rack
The sauce under this dish: [Doenjang] mango sauce
It was so delicious that I can't forget it.
The fried chicken was really delicious
Buckwheat
Hojicha ice cream
At the time, my ex-girlfriend was such a big fan of this chef that she bought his book. So we asked to take a photo together, and he kindly posed cutely.
The food at this restaurant was very delicious.
However, it wasn't the typical modern omakase style. The chef seemed to serve generously the dishes he personally liked and thought were tasty.
It wasn't elegant in taste, but the dishes were intuitively very delicious.
The price, ingredients, and composition of the dishes were all excellent.
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