What should I eat at Gwangjang Market?

The four things the market is known for: mayak gimbap (bite-size seaweed rice rolls with a mustard-soy dip), bindaetteok (mung-bean pancakes fried on the spot), yukhoe (seasoned raw beef, often over rice), and hand-cut kalguksu noodles. Add a plate of assorted jeon (savory pancakes) and sundae. Landmark stalls: Monyeo Gimbap for mayak gimbap, Sunhuine Bindaetteok for the pancakes, and Buchon Yukhoe or Yukhoe Jamaejip for raw beef.

How do I order at Gwangjang Market as a foreigner?

Point and sit. Most stalls have counter seats along the food alley; you point at what the next person is eating, or at the picture menu, and pay after. Cards and Kakao/Naver Pay work at almost every stall now, so you rarely need cash. English is limited, but the food is visual, so it is one of the easiest places in Seoul to eat without Korean.

When is Gwangjang Market open and when should I go?

The food alley runs roughly 9am to 11pm, busiest from late afternoon. Go on a weekday late morning or mid-afternoon to avoid the worst crush — evenings and weekends are packed shoulder to shoulder. Some stalls close Sundays or Mondays, so a weekday visit is safest.

Seoul Dangol.

Gwangjang Market: what to actually eat

Gwangjang is Seoul's oldest daily market and its most famous food alley — the one every Korean food channel films a market tour at. It is a destination, not a single restaurant, so this is a guide, not a ranked listing. Here is what the market is actually known for, which landmark stalls serve it, and how to eat there without Korean.

The four things to eat

Mayak gimbap (마약김밥) — bite-size seaweed-and-rice rolls you dip in a mustard-soy sauce. The name jokes that they are "addictive." The landmark stall is Monyeo Gimbap (모녀김밥).
Bindaetteok (빈대떡) — thick mung-bean pancakes ground and fried to order, crisp-edged and rich. Sunhuine Bindaetteok (순희네빈대떡) is the one people queue for; eat it hot with raw onion and the soy-vinegar dip.
Yukhoe (육회) — seasoned raw beef, silky and slightly sweet, often served over rice or with a raw egg yolk. The yukhoe corner has several rivals — Buchon Yukhoe (부촌육회), Yukhoe Jamaejip (육회자매집), and Jinju Yukhoe (진주육회).
Hand-cut kalguksu (칼국수) and assorted jeon — the sit-down comfort end of the alley, plus sundae (blood sausage) and tteokbokki for grazing. Yeji Kalguksu (예지칼국수) is a market fixture.

These are the market's landmark stalls, each still trading as of 2026-09-05. They are not individually ranked on our list — a market is a place, and a curator touring it is not the same as one endorsing a single kitchen. That is exactly why this is a guide.

How to eat there as a foreigner

Point and sit. Grab a counter stool, point at what looks good or at the picture menu, pay after. No reservations, no waitlist — pure walk-in.
Cards work everywhere. Almost every stall takes cards and Kakao/Naver Pay now. Carry a little cash as backup, but you rarely need it.
Go off-peak. Weekday late morning or mid-afternoon is calm; evenings and weekends are shoulder-to-shoulder. Some stalls rest on Sundays or Mondays.
Share and graze. Portions are built for splitting. Two people can hit gimbap, a bindaetteok, and a yukhoe across three stalls and leave full and cheap.

Getting there

Gwangjang Market sits at Changgyeonggung-ro 88, Jongno-gu, spanning the Yeji-dong and Jongno 4–5-ga blocks. Nearest exits: Jongno 5-ga Station (Line 1), Exit 8, or Euljiro 4-ga Station (Lines 2 & 5). The food alley is the covered middle section — follow the smell of frying bindaetteok.

Who films here

The market tour is a genre of its own on Korean YouTube — Ttogan-jip, Tzuyang, andJaeschelin have all walked Gwangjang on camera. Those are market-level visits, which is why we treat Gwangjang as a destination guide rather than folding individual stalls into the ranking. For places a curator actually singled out by name, see the ranked list.How our ranking works →

Updated 2026-09-05 · Seafood & hoe → ·← back to the list · 日本語