Gijang Italian restaurant for prosciutto pizza: Bueokgan

When visiting an Italian restaurant, I often find myself deeply torn over what to order. If you want a variety of textures without leaning too heavily into just one flavor, this combination of three dishes is worth noticing.

Wood-fired dough piled high with bitter greens and salty cured ham, a pasta dish with a thick texture and pesto sauce that bursts with fragrance, and fried bites that bring a sweet variation between the mains. Together, these three dishes strike a perfect balance of texture and flavor.

What is the atmosphere like at Bueokgan Restaurant in Shinsegae Outlets?

Before you even taste the food, the grand yet classic interior is the first thing to greet you. Bueokgan Restaurant at Shinsegae Outlets makes you feel as though you have stepped into the dining room of an old, luxurious European hotel.

The high ceiling, softly falling light, and weighty wood-toned furniture stand out. Once seated, you will spot classic decorative pieces and polished table settings all around, heightening the vintage mood.

The harmony of prosciutto and arugula wood-fired dough

For the first bite, a bakery-style dish piled generously with fresh ingredients is just right. A distinctive Italian leafy green with a peppery kick is spread liberally over the thin, chewy baked dough. Paper-thin slices of dry-cured prosciutto are added on top, delivering serious savory depth with every bite.

Unlike the usual American pie loaded with cheese, this combination feels fresh, almost like having a salad alongside it.

The balance between the mild bread touched with the wood-fired oven's smoky aroma and the salty cured meat is excellent, making it a more than worthy start to the meal. The bitter, fragrant greens especially do their job of waking up the appetite.

The rich flavor of basil pesto cream pasta

Once your palate has taken in some saltiness, it is time for noodles coated in a soft, substantial sauce to appear. A milk-and-fresh-cream-based sauce can easily become too rich, but the story changes completely when pesto made by pounding fresh herbs is mixed in.

The thick green sauce releases an intense herbal aroma the moment it enters your mouth. Its nutty, luscious texture clings firmly to every strand, so each forkful feels deeply concentrated.

The soft dairy cream warmly wraps around the lingering saltiness of the ham from earlier, naturally shifting the direction of the palate.

Add sweet and crisp sweet potato fries

It is easy to think of a typical fried potato side dish, but these sweet potato fries are an excellent companion to the mains. The exterior is fried crisp, while one bite reveals a fluffy, gently sweet interior.

As you alternate between the two salty, nutty mains, there may come a point when your palate starts to tire. Pick up one of these side bites, naturally sweet as though brushed with honey or syrup, and the perfect sweet-and-salty cycle is complete.

In particular, lightly dipping the end of a fry into the strongly herb-scented pasta sauce creates an unexpectedly wonderful synergy.

A lunch combination of complementary textures and flavors

When putting together a meal, it is very important to consider the contrast in texture and flavor that each plate brings. Chewy dough and bitter greens, substantial and fragrant cream-sauce pasta, and crisp, sweet fried bites make for varied enjoyment from the first bite to the last, without becoming tiresome. When planning your next meal out, rather than going for the predictable meat steak, I recommend filling the table with dishes like these, whose textures and flavors complement one another.