Jongno Korean pub: Mildam spirit and monkfish liver yukhoe, Ari Gyegok

Ari Gyegok is a Korean pub known for its distinctive anju (drinking snacks) — that's what pulled me in! They've got creek-themed menu items and a lot of unique anju that pair really well with traditional liquor. I'd been curious about their other branches, so I finally made it to the Jonggak location. Haha.

Where is Ari Gyegok Jonggak?

Ari Gyegok Jonggak is located at 41 Ujeongguk-ro 2-gil, 1st floor, Jongno-gu, Seoul, on a small street near Jonggak Station. It's a Korean pub known for its creek-concept interior and a lineup of traditional liquors.

What we ordered at Ari Gyegok Jonggak

The complimentary side: pickled radish

What does Mildam sugarcane liquor taste like?

Mildam is a distilled liquor made by fermenting sugarcane and distilling it three times, described as having a savory scorched-rice-like flavor balanced cleanly with a subtle sweetness. Ari Gyegok Jonggak carries quite a variety of traditional liquors.

Mildam was a distilled liquor I'd never seen before, and since it was described as having a scorched-rice flavor with subtle sweetness, I got curious and ordered it! Oh, the alcohol scent really isn't strong at all — it's mellow and smooth with a faint savory note. Haha. I liked that it wasn't too sweet.

Raspberry watermelon highball: taste review

The raspberry watermelon highball is a stamina highball made with watermelon, the creek's signature fruit, plus raspberry, known for boosting vitality. It was the most eye-catching glass at Ari Gyegok Jonggak, visually speaking.

The raspberry watermelon highball is just gorgeous to look at! When I tasted it, the watermelon flavor and aroma were really strong and delicious. It was almost like a watermelon smoothie...!!! But then the tangy raspberry on top came through as well... the tartness of the raspberry and the sweetness of the watermelon blended together so well. It was the tastiest and most distinctive highball I've had in a while. Haha.

Muddy duck pancake made from a whole duck

Muddy duck pancake is a whole duck fried entirely, brushed with a mud-like mustard sauce, then wrapped with crispy dumpling wrappers, crunchy lettuce, and vegetables.

The visuals of this muddy duck pancake looked so amazing that I'd wanted to try it for a while... so I finally ordered it. Haha. The portion was way bigger than I expected... the price is reasonable, but they just fry the whole duck for you. Down below there's a full serving of the fried pancake, salad, and lettuce too!

What goes into rice-crust monkfish liver yukhoe?

Rice-crust monkfish liver yukhoe is Ari Gyegok's signature anju — yukhoe (raw beef) served with creamy monkfish liver and scorched rice crust that you crack open with a hammer.

I'm a yukhoe lover, so I've tried it in all sorts of combinations, but the scorched-rice-and-monkfish-liver yukhoe combo was a first for me, so I was super curious! Haha. They really do have so many distinctive menu items, don't they?

The monkfish liver is store-bought, but it's ground well, so it comes out creamy and easy to eat.

The full table: duck pancake and yukhoe together

Mildam distilled liquor, raspberry watermelon highball, muddy duck pancake, and rice-crust monkfish liver yukhoe — such a delicious-looking traditional drinking spread! Haha.

Let me break down the whole duck into easy-to-eat pieces. It's so plump!

So glossy and shiny... the skin fried crisp on the outside. The inside stayed moist! Really savory and delicious. I was moved.

Wrapping it up with lettuce and salad cuts the greasiness down too. The fried pancake itself is so crispy and crunchy that it works as an anju all on its own. Haha.

The yukhoe seemed like it might be frozen beef, but the seasoning was really tasty and the portion was huge, which I loved! It was seasoned savory with a bit of sweetness, so the flavor was great. I was surprised the monkfish liver and yukhoe combination worked as well as it did. Haha.

I cracked the scorched rice crust with the little wooden hammer and mixed it in with the yukhoe and monkfish liver... oh, this combination is savory and delicious too?! Haha. It went really well with the traditional liquor and the highball! Haha.

It was a more satisfying time than I expected, getting to enjoy traditional liquor alongside menu items so distinctive I've never seen them anywhere else.