South Korea is a hyper-modern nation that moves at breakneck speed, yet its culinary culture remains deeply rooted in ancient traditions of fermentation, intense spice, and communal dining. In the fifth season of Parts Unknown (2015), Anthony Bourdain returned to Seoul to explore this fascinating dichotomy, examining how a country obsessed with the future still finds its greatest comforts in the flavors of the past. This episode was a deep dive into the intense, highly social eating and drinking culture that fuels the South Korean workforce. Bourdain’s journey through Seoul highlighted the profound contrast between the high-tech reality of modern life and the visceral appeal of traditional Korean food. He experienced the intense corporate bonding ritual of hwesik over sizzling barbecue and countless shots of soju, navigated the chaotic abundance of massive seafood and street food markets, and even examined the unique subculture of competitive gaming cafes. It was an exploration of a food scene that is as fiery and unrelenting as the city itself. Here are the essential spots that provided a true taste of Seoul’s dynamic culinary landscape.
The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective country. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Korea for his show, Parts Unknown Season 5 Episode 2 (originally aired April 26, 2015):
DISH – Korean Barbecue
WHAT IS IT?
Beef, pork or chicken barbecued on grills built into or set on a dining table.
WHERE IS IT?
Mapo Jeong Daepo
183-8 Dohwa-dong, Mapo-gu
Seoul, South Korea
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ANTHONY BOURDAIN KOREA NOTES
In Parts Unknown Korea, Anthony Bourdain was introduced to the Korean culture of “hwesik” or after-work dining and drinking with business partners and guests. Their night of hwesik started at Mapo Jeong Daepo and ended in a private karaoke room referred to locally as “Noraebang”.
DISH – Jajangmyeon
WHAT IS IT?
Korean noodle dish with a thick, dark sauce made of diced pork, chunjang (black bean paste) and vegetables.
WHERE IS IT?
PC Bang
Gangnam-gu, 논현동 86-4 지하1층
South Korea, Soul
ANTHONY BOURDAIN KOREA NOTES
Not your typical PC gaming café as it features a smoking lounge and a well-stocked snack bar. You can also place an order for the food you want off their menu and have it delivered. This allows gamers to consume their food while playing.
DISH – Banchan, San-nakji and Maeun-tang
WHAT IS IT?
Banchan refers to spicy, pickly snacks that accompany Korean meals. San-nakji is a raw appetizer made with octopus and sprinkled with toasted sesame seeds and sesame oil. Maeun-tang translates to spicy seafood stew.
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WHERE IS IT?
Garak Market
932 Yangjae-daero, Munjeong-dong, Songpa-gu
Seoul, South Korea
ANTHONY BOURDAIN KOREA NOTES
At Garak Market, Anthony Bourdain experienced some sort of déjà vu and expressed delight in finally having his Banchan cravings satisfied. He also had a raw octopus appetizer before diving into a bowl of crab and fish Maeun-tang.
DISH – Japchae, Soondae and Tteok-bokki
WHAT IS IT?
Japchae is a dish of stir-fried glass noodles and vegetables with a sweet and savory flavor. Soondae, also spelled sundae, is the Korean blood sausage. Another stir-fried dish, Tteok-bokki, features rice cakes, usually with boiled eggs and scallions.
WHERE IS IT?
Gwangjang Market
88 Changgyeonggung-ro, Jongno 4(sa)-ga, Jongno-gu
Seoul, South Korea
NOTES
Anthony Bourdain noted when he returned to South Korea after almost a decade that Gwanghang Market has become somewhat unrecognizable but still offers great food.
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The South Korea episode of Parts Unknown effectively captured the intense, work-hard-play-hard ethos of modern Seoul, largely through the lens of its communal dining culture. Bourdain’s exploration of the hwesik ritual demonstrated his understanding that in Korea, eating and drinking are essential social lubricants and coping mechanisms for a high-pressure society. By showcasing both the chaotic, traditional markets and the futuristic PC bangs, he painted a comprehensive picture of a country constantly balancing its ancient heritage with its rapid modernization. His genuine appreciation for the bold, complex flavors of Korean cuisine—from live octopus to fiery stews—highlighted a food culture that is both challenging and deeply rewarding. When you visit Seoul, be prepared for late nights, loud restaurants, and some of the best barbecue in the world.
