Gangnam restaurant for gondre perilla cream sujebi and abalone pot

Moa Gangnam location, hours, and parking

A fusion Korean restaurant near Gangnam Station, Moa.

• Address: 31 Teheran-ro 5-gil, Geumseong Building 1st floor, Moa, Gangnam-gu, Seoul, South Korea
• Hours: Daily 11:00 - 22:00
• Break time 15:30 - 17:00 / Last order 21:00

Parking info — if you park at Yeoksam Culture Park No. 2 public parking lot, it's about a 2-minute walk from the exit!

If the public lot is full, here are the cheapest nearby options: Cornerstone private lot (25 Teheran-ro 5-gil, Gangnam-gu, Seoul) at ₩4,000/hour, and Janghyeon Building lot (24 Teheran-ro 5-gil, Gangnam-gu, Seoul) at ₩4,000/hour.

What's the atmosphere like?

I visited "Moa Gangnam" for a meetup near Gangnam Station, and since it's a fusion Korean specialist, every menu item felt distinctive and surprising?! The inside looks like this! A warm, calm atmosphere.

It's a fully open kitchen so there's a slight sense of hustle and bustle...^^ but that also means they're keeping things clean! The staff were also super friendly. (The part-timer who guided us was seriously so cute... >_<) The kind of place where you go to eat and end up in an even better mood... that kind of feeling.

Menu and order

Take a closer look at the menu!! Isn't it all so surprising? Dishes I'd never heard of before. The harmony of Western and Korean styles was so unique and fun.

Order — gondre cream sujebi / abalone mushroom butter pot rice / green apple ade / plum ade

Green apple ade, plum ade

The drinks came out first, and they paired really well with the food. The green apple ade was delicious with real apple syrup and apple flesh in it!!

I feel like I've had abalone pot rice somewhere before, but gondre cream sujebi?? was a first for me. Hahahaha. Visually — pass! Looks delicious, right??

After taking a bunch of little photos like this haha, I dug right in

Abalone mushroom butter pot rice

You stir the pot rice well to melt the butter through before eating — and the combo of perilla oil, butter, abalone, and mushroom was amazing... ♥ Seriously, so good. And since it's cooked in a pot, there's a crispy scorched layer at the bottom, which is amazing eaten together!!! It was on the salty side, which meant it wasn't too bland — actually a plus. Hahahaha.

Gondre perilla cream sujebi

The gondre cream sujebi is made with sautéed gondre (mountain herb), thick milk-cheese cream, and plenty of mushrooms and onion in the sujebi (hand-torn dough). Wow,,, this was good too ㅠㅡㅠ I love creamy dishes in general, so there was no way this wouldn't be delicious.

The slightly bitter flavor of the gondre with the cream and the chewy sujebi came together like eating cream gnocchi? But then with all that perilla powder piled on top, it felt like eating perilla sujebi. Wow, just thinking about it makes me want to eat it again..../////

Why I want to eat it again

Oh right!! There's a perilla sujebi spot I love in my neighborhood, and while eating there I once thought — what if this perilla sujebi broth were made with milky cream instead?!!!! This dish was exactly the answer to that craving,,, ♥