For a stylish, contemporary take on Korean food, Geumgeum (금금) is my pick for modern Korean in Songnidan-gil. It builds on the flavors Koreans grew up with — doenjang (soybean paste), gochujang, perilla oil, aged kimchi — but plates them with a creative, modern touch. It’s a lovely spot for a relaxed meal right by Seokchon Lake.
Getting there and the wait
- From Seokchon Station (Lines 8 & 9) Exit 2: about a 7-minute walk. Come out of Exit 2, pass the Olive Young, and head toward Seokchon Lake for about 200m; Geumgeum is on the right corner.
- Also walkable from Jamsil Station Exit 2 along Seokchon Lake.
- Address: 38 Baekjegobun-ro 41-gil, 1F, Songpa-gu, Seoul. (Google Maps · Naver Map)
Hours: Mon–Fri 11:30–21:20, Sat–Sun 11:00–21:20 (break 15:00–17:00, last order 20:40). Cards accepted. If there’s a wait, register on the CatchTable kiosk inside or via the CatchTable app. Note there’s a time limit of 120 minutes (90 without alcohol) since it’s a busy spot.
The space
Inside is roomy, with a mix of modern and traditional touches that feels calm and put-together — a nice date spot. Some bar seats even face a small, tranquil sand garden.
What to order
The menu is creative Korean — bibimbap, noodles, and pork suyuk. Recent prices (they can change):
Octopus soy bibimbap (문어간장비빔밥, ₩14,000 / about US$10.50) — the standout. A sweet-savory soy-seasoned bibimbap loaded with octopus, shrimp and flying-fish roe, served with a side soup. The octopus is cooked just right — tender, never rubbery.
Aged-kimchi octopus noodles (묵은지문어국수, ₩13,500 / about US$10) — cold noodles piled with sliced octopus, flying-fish roe and cucumber in a bright, sweet-and-sour sauce. The tangy dressing goes beautifully with the octopus.
Samhap suyuk (묵은지두부삼겹수육, ₩21,000 / about US$15.50) — a “samhap” trio of boiled pork, tofu and aged kimchi. Mukeunji is kimchi that has been fermented and aged for a long time, giving it a deeper, tangier flavor than fresh kimchi. In Korea, pairing mukeunji with suyuk is a classic combination — the sour, flavorful kimchi cuts through the richness of the tender boiled pork. Eating tofu with the pork is a lovely combination too, as the tofu’s mildness balances the rich meat, while the aged kimchi, pleasantly sour and a little sweet, is perfect wrapped around a slice.
Other picks include a summer chogye noodle soup, soy galbi rice bowl, and a mentaiko-shrimp potato pancake.
Ordering and how to eat it
You order using the tablet PC at your table, and the ordering system supports multiple languages, so there’s no need to worry about ordering in Korean.
Geumgeum also provides little serving tips for its dishes on a card at each table. It’s in Korean, but a couple of the tips are worth knowing:
- Octopus soy bibimbap: put the wasabi and pickled ginger to one side first; mix the toppings and rice together, then add the wasabi and ginger to taste and eat them alongside.
- Perilla-oil / doenjang noodles: mix the toppings and noodles well; if sauce is left over at the end, ask the staff and they’ll add rice to it.
Good to know
- Hours: Mon–Fri 11:30–21:20, Sat–Sun 11:00–21:20 (break 15:00–17:00, L.O. 20:40)
- Payment: cards accepted
- Ordering: tablet PC at your table; multiple languages supported
- Waiting: CatchTable kiosk in-store or via the app; 120-min table limit (90 without alcohol)
- Getting there: 7 min from Seokchon Station Exit 2, by Seokchon Lake
- Menu prices can change over time
Verdict
Geumgeum is a refined, modern-Korean stop in Songnidan-gil — creative bibimbap and noodles built on familiar Korean flavors, plated beautifully, in a calm space by Seokchon Lake. Go for the octopus soy bibimbap, add the samhap suyuk to share, and follow the table card’s tips. The multilingual table tablet makes ordering easy for international visitors, too. It’s an easy, rewarding meal before or after a lake walk.
