Fusion Korean course in Pangyo: sous vide hanwoo striploin at Kkweda

I got a great chance to go back to "Kkweda Pangyo Avenue France Branch", a borderless fusion Korean omakase-style spot in Pangyo I love. This season's courses are another success, so you won't regret it at all.😍

What kind of restaurant is Kkweda Pangyo Avenue France Branch?

Kkweda (꿰다) is a borderless Korean restaurant at Avenue France in Pangyo that launches a new course every season. The name "Kkweda" means linking culture with culture, people with people and food with food, and the restaurant says its philosophy is to run less like a place that just serves meals and more like a content space leading food culture.

Kkweda offers creative dining with a new seasonal course for spring, summer, fall and winter. I visited last fall, and this time I finally got to enjoy the spring course that's currently running (it changes to the summer course from July 1). Let me introduce Kkweda's "Spring and Jang" course, which was as much a joy to look at as to eat!

Kkweda Pangyo Avenue France Branch: hours, location and parking

• Hours: daily 11:30–21:30 (break time 14:00–17:00)
• Location: within a 5–7 minute walk from Exit 1 of Pangyo Station
• Parking: 3 hours free in the Avenue France underground car park
• I hear that if you follow Kkweda on Naver Place, you get one free Yeontae highball

What's on Kkweda's 2026 spring course, Spring and Jang?

Kkweda's 2026 spring course, themed "Spring and Jang", was Japanese-French style cooking using seasonal spring ingredients. It isn't limited to Korean food and shows many styles of cooking, which I guess is why they call it "borderless".

Spring and Jang course price and the dinner drink policy

The Spring and Jang course is ₩75,000 per person, and at dinner you need to order one alcoholic drink per person. At lunch drinks aren't required; the one-drink rule is for dinner only. There are non-alcoholic options too, so if you don't drink you can order those!

You can also add extra dishes here and there. They're extras that add flavor more than quantity, so add whatever suits your taste. As for us... maybe because only good things happened this week, I'd usually have gone non-alcoholic, but I wanted beer and I wanted white wine too. So we ordered them all!

How did each dish in the Spring and Jang course taste?

Drumroll, the dishes finally arrive!😍😍

Cold potato soup

The starter of Kkweda's spring course is a chilled potato soup. The look alone is gorgeous, right? I had only ever had potato soup warm, so a cold soup... I wondered whether the texture would come through when the cream is cold... but why did I worry for nothing in a restaurant run by such masters?

The smooth soup with crunchy potato, onion, sweet shrimp and pickles chewed together was a really great starter.

Barley salad

The barley salad is mixed grains with fresh endive. I love salads with mixed grains, and with endive the texture got even better. The grains had a crispy bite here and there, so it was fun to chew and wonderfully nutty.

Steamed abalone and eggplant

The steamed abalone and eggplant felt like one of the most painstakingly made dishes. Chewy abalone, the freshness of yuzu sauce, soy sauce with eggplant, and sea urchin (uni) too; the combination of sauces and ingredients was fun!

Shrimp cannelloni

The shrimp cannelloni is thick pasta filled with shrimp, gochujang (red chili paste) sauce and yuzu dressing. It's made so you can eat all those flavors in one bite, which made me happy again.

Clear chicken soup

The clear chicken soup is udon noodles in a chicken and abalone broth, a bowl that really restores your energy. Bouncy udon, grilled green onion and a thick slice of chashu pork added deep flavor.

Roast beef (sous vide hanwoo striploin)

The roast beef is hanwoo (Korean beef) striploin with pickled siler (bangpung) greens and mugwort sauce. I have nothing more to say, it was just perfect... The hanwoo striploin cooked sous vide at low temperature was so tender it melted in my mouth!

Conger eel katsudon (anago rice bowl)

The conger eel katsudon (anago, a rice bowl topped with cutlet) is saltwater eel in a really crispy coating served over rice. This is how fried food should be... after eating this, you won't be able to eat katsudon anywhere else.

It was crispy without being sharp, and the eel was sooo soft😭😭😭 With Japanese-style pickled mustard greens on the side... oh my, I wanted a refill.

Rare cheesecake

The last dish of the Spring and Jang course is rare cheesecake. It felt like more dishes would keep coming, but this was the final one that brought me back to the real world. Deeply flavored yogurt cream cheese and apple simmered in white wine on top, a sweet and perfect finish.

As expected, this season's course was absolutely flawless, Kkweda's Spring and Jang course in Pangyo. I'm already excited for the next season haha.

Is Kkweda Pangyo Avenue France Branch good for a company dinner?

Kkweda Pangyo Avenue France Branch is fine for dates, blind dates and meals with parents, and also for company dinners. I visited on a weekday evening, and there was a team dinner table that had booked in advance. These days lots of companies, teams and departments hold their dinners at places with a nice mood and fun dishes like this.

I hope you enjoy it before the Spring and Jang season ends!