We wanted to get the traditional Korean food experience, with many side dishes and more authentic flavors. The restaurant we stopped by was called Sanneri (산내리). The path to get here was confusing, once again because Google Maps failed to show us where all the hidden alley ways were. It was a constant trial-and-error to figure out where we could turn, and where we couldn't turn.
We started off with pumpkin soup. The soup was not overly thick like Western soups, but rather thinner and had a more mild flavor. It was sweet, but the natural pumpkin flavor was still there.
The fruit and lettuce salad was light and refreshing, much better than I expected it to be. The clementines were sweet and balanced out the citrusy salad dressing. The sliced almonds added a rich nuttiness and great texture.
There were three types of pancakes. There is vinegar soy sauce mixture on the side for dipping sauce. Two were savory--a corn fritter and the other was a chives pancake. The purple one was filled with red bean paste.
White kimchi and a mung bean jelly salad was served along with the first round of appetizers. The mung bean jelly was pretty good. I expected it to taste really bland, but it was similar to eating noodles, except it broke off easier--it was topped with sesame seeds, and egg and pepper garnishes.
The first star of the course was a beautiful plate or raw seafood. I'm not sure what the white fish was, but the fish on the right was obviously salmon. There were 3 slices of each fish sitting on a rounded stone. The pop of color from the flower, greens, and lemon really highlighted the dish. The white fish was tougher than it looked and had more of a bite to it. The salmon was heavenly. It was tender and melted in your mouth. I chose to dip my fish in the Korean vinegary chili paste dipping sauce since I'm not a fan of wasabi. The sauce helped balance out the strong taste of the white fish, but the salmon didn't need it at all because it tasted so fresh.
Round 1 of the course meal was finally over. We were served a light and savory chive soup. There were bits of traditional Korean flower buds gathered at the bottom of the soup. I suspect an anchovy base, because there was a hint of seafood flavor in the broth along with a subtle spiciness. It was a nice palate cleanser for the next round. The soup would be a perfect compliment to toss in a boiled bundle of noodles.
After all of the small, yet really filling dishes, both of us were getting really full, yet the waitress continued to bring out more food, such as this well fermented soybean paste stew and the scorched rice soup. The soybean paste soup was really strong, but really tasty. I'm not a fan of scorched rice drinks, but I tried to drain most of the liquid from the rice and dumped it into the stew instead. That was perfect because the rice itself was bland, so it balanced out the concentrated stew. On it's own, the stew is a hearty comfort meal that warms you up.
Lastly, we ended our long meal with some watermelon and plum tea. Both of us left, feeling really full, but completely satisfied with our traditional Korean meal.