Obongzip Kanda

The aromas of flame-seared long arm octopus and fragrant steam rising from tender boiled pork belly greet diners at Obongzip Kanda. One of the kitchen's signature offerings, flame-seared nakji octopus, tosses the octopus in a secret house sauce before grilling it over open fire in rapid succession, lending the dish a deep, spicy savouriness and a distinct chew. The other headline dish is bossam, prepared by slowly simmering domestic pork belly in a dedicated stock until tender and juicy, best enjoyed wrapped in kimchi with assorted condiments.

For diners arriving in a group, the Obong Special platter gathers these two stars alongside makguksu, a Korean mixed noodle dish made with nihachi buckwheat noodles. Guests mix the makguksu tableside wearing gloves, where the chilled, refreshing noodles offer a pleasant counterpoint between bites of sweet-and-spicy stir-fry and pork belly. Adding the vegetable and bibimbap set allows guests to stretch the meal further by mixing the flame-seared octopus and fragrant sesame oil straight into steamed rice.

Hot pots meant for sharing round out the table, including nak-gop-sae packed with long arm octopus, beef small intestines, and prawns, as well as samgyeop suyuk jeongol featuring boiled pork belly in broth. The kitchen also turns out seafood jeon, corn jeon, and dakgangjeong fried chicken, which pair naturally with draft makgeolli, Terra beer, and Chamisul soju on lively evenings.

Beyond the indoor dining room, the restaurant features an open terrace, providing a relaxed, unpretentious setting for everything from midday set meals to lively group dinners.