Couple's fall omakase dinner in Pangyo: aged hanwoo steak at Kkweda

This is my visit log for Kkweda, a Japanese-style anniversary omakase spot in Pangyo. The atmosphere is great, so it works well for a date, and we got to try a dinner course that changes with the season. You could feel the care that went into every dish, and they sell a range of drinks, including highballs, to go with it.

Kkweda Pangyo Avenue France Branch at a glance

• Location: 25 Dongpangyo-ro 177beon-gil, Bundang-gu, Seongnam, Gyeonggi, South Korea (Pangyo Hoban Summit Place, 1st floor)
• Hours: 11:30–21:30 (break time 14:00–17:00)
• Parking: Avenue France underground lot free for 3 hours / Hansin Church outdoor lot with free exit / Avenue France 2nd lot free for 3 hours
• What we ordered: Mungyeong Baram Baekja highball, Peace Minus One highball, dinner course

Where is Kkweda in Pangyo, and what are the interior and parking like?

Kkweda Pangyo Avenue France Branch is a restaurant inside Avenue France, near Pangyo Station. The exterior already had a nice vibe, with a subtle touch of luxury that got me excited.

The restrooms are to the right after you leave the front door: men's on the 1st floor, women's on the 2nd.

The interior has a lovely mood that suits a date, and there is a bar table right in the middle.

Besides the bar table there are regular seats too, so it is just as suitable for wedding invitation get-togethers or family meals.

We recommend three parking options when eating at Kkweda. Parking in the Avenue France underground lot was free for 3 hours, and after the meal a staff member asked first whether we had parked, so registering the car for exit was easy.

Kkweda menu and corkage fees

Kkweda serves a different dinner course every season, and we ate dishes themed around fall.

They also sell a variety of alcohol, so you can enjoy it alongside the meal.

Besides the drinks sold in the restaurant, you can bring your own with corkage of ₩30,000 for sake and ₩50,000 for whiskey, so you can pair whatever you like.

One drink per person at Kkweda dinner: which highballs to order?

Once we sat down at Kkweda, the first thing they brought as a basic setting was water.

Dinner at Kkweda requires one drink per person, so we each ordered a highball. My boyfriend chose the Mungyeong Baram Baekja highball, with a faint apple aroma.

I picked the Peace Minus One highball that I had been curious about for a while, and it had a lemony scent and went down clean! 😚

Kkweda fall dinner course: what's included

Fall fig salad

The fall course opened with a fall salad generously loaded with figs.

Honestly, figs look a little creepy to me, so I had never eaten one before this, but it was so delicious that I kept thinking about it afterward.

Salt-cured flounder carpaccio

Next came salt-aged flounder carpaccio. It was chewy with no fishy smell at all, and the onion gave it a nice accent! 😊

Polpo (octopus) with romesco sauce

Right after, the romesco polpo (octopus) arrived, and the octopus was cut into easy bite-size pieces.

Dipping it in the thick sauce, which reminded me of nacho cheese, doubled the savory flavor, and the garnishes were excellent too.

Perilla oil noodles with soy-marinated mussels

The next course was mussel-jang (soy-marinated mussel) perilla oil noodles. This noodle dish came with a cool, clear clam soup.

The perilla oil and gamtae (seaweed) scent spread through the noodles, making them fragrant, and with the plump shrimp on top it was fantastic.

Béchamel and bolognese

The next dish was béchamel and bolognese. Stir-fried meat was spread underneath, topped with a crispy fritter that held something like a cream soup inside.

Aged hanwoo steak

The aged hanwoo steak, which you could call the main, had sauce and mashed potatoes spread underneath to eat together, and among the garnishes the fried broccoli was a real treat! 🤭

I have eaten steak in several places lately, and the aged hanwoo steak at Kkweda was so good that I would call it the best of them.

Black cod pot rice (sotbap)

The next dish in Kkweda's fall course was black cod pot rice, a hearty way to finish.

After cooking, they first lifted the lid to show us, then flaked the fish and served it onto each of our plates. The grains felt coated in fragrant oil, and they served danmuji (pickled radish) as a side too.

Ice cream for dessert

Last, ice cream came out for dessert, and it was even better with the deeply flavored topping.