Yangpyeong Korean course with apricot vinegar dessert: Ochan Hoedong

Not long ago I drove out to Yangpyeong with my parents and stopped at Ochan Hoedong (오찬회동), a well-known hanjeongsik (Korean set-course meal) spot. My parents love hanjeongsik, so I'd been searching for one, and this place turned up. It impressed me not just for the food but for the space and atmosphere too, and we had a really satisfying meal.

Where is Ochan Hoedong and when is it open?

Ochan Hoedong is a fermented hanjeongsik restaurant at 661 Gangnam-ro, Gangsang-myeon, Yangpyeong-gun, Gyeonggi, South Korea (1st floor). It opens at 11:30 every day, closing time differs by day of the week, and it is closed every Thursday. There is parking, separate men's and women's restrooms, and group rooms.

How to reserve Ochan Hoedong

It's easier if you book through Naver Reservation before you go.

What are the exterior and interior of Ochan Hoedong like?

There was plenty of parking in front of the restaurant. The outside doesn't look like a fancy hanjeongsik place, but it has a tidy, calm feel that's different from an ordinary restaurant.

Ochan Hoedong is a little different from the usual hanjeongsik restaurant. Think of it as a place serving eco-friendly Korean food.

The first thing that caught my eye when I walked in was the rows of jars of homemade vinegar. You can feel right away that fermentation and vinegar matter here. One side of the interior also sells ceramic bowls, which was fun to browse.

Besides regular tables, there are private rooms. When we visited, there were families who had brought their parents, and groups that looked like they were celebrating a birthday or an anniversary.

The interior is clean overall, and the quiet, comfortable mood made me think it's a good place to come with older family members.

How is the Ochan Hoedong menu organized?

The menu has three courses: Ochan Hoedong, Jinsuseongchan and Gukmin Banchan. We ordered the signature Ochan Hoedong course. The food doesn't arrive all at once; it comes out in order, course style, so you can take your time.

There was a separate drinks menu too.

The guide booklet lays out the restaurant's food philosophy. Cooking based on homemade vinegar and deep research into fermentation gives it a charm that sets it apart from other hanjeongsik places.

The vinegar drinks and seoktanju (a traditional liquor) I tried during the meal are all sold at Ochan Hoedong. If you like vinegar drinks, it's worth picking one up after your meal.

In what order does the Ochan Hoedong course come out?

The Ochan Hoedong course started with lotus leaf tea, then went through gimbugak (crispy seaweed snack), porridge, salad, tteokgalbi (grilled beef patty), and doenjang stew with lotus leaf rice, and ended with apricot vinegar and gwajeul (traditional fried confection). When you sit down, the neatly set small plates and spoons are the first thing you notice. The whole look is clean and tidy, and I was already looking forward to the meal.

Before the meal proper, they served warm lotus leaf tea. Its gentle aroma and soft taste helped me relax and start eating in a calm mood.

Opening courses: gimbugak, porridge and salad

First up was the gimbugak. The crunchy texture and faint savory depth were plenty to whet the appetite.

The porridge came warm, tasted nutty and soothed the stomach. Mild and soft, it felt like a warm-up before the real meal.

A light salad with fresh vegetables. The homemade dressing was really good, and as an early course it made a fresh start. (The salad sauce is also sold separately.)

Complimentary rosemary vinegar ade

Midway through, they served a complimentary rosemary vinegar ade. A vinegar drink sounded unfamiliar at first, but it was lighter and cleaner than I expected. It refreshed my mouth, so it was nice to sip mid-meal.

Beef and mook dish, mushroom japchae

The dish combining beef and mook (acorn jelly) was one of the ones that stuck with me. The beef and mook went well together, and the texture was fun and easy to enjoy.

The mushroom japchae (stir-fried glass noodles) was mild, letting the ingredients' own flavor come through. Nothing was heavily seasoned, so I think older people would like it too.

The main dish: hanwoo tteokgalbi

This is the main dish of the Ochan Hoedong course, hanwoo (Korean beef) tteokgalbi.

Tender, very juicy, with a faint grilled smokiness, it was the dish I was happiest with. If you like tteokgalbi, you'll be satisfied.

Complimentary seoktanju in a ceramic cup

Complimentary seoktanju! We got to taste it with the meal. Its gentle aroma and smooth finish went well with hanjeongsik, and it wasn't too sweet, so it didn't overpower the food.

Both the seoktanju and the ceramic cup it came in can be bought separately at Ochan Hoedong.

Aged doenjang stew and lotus leaf rice to finish

Aged doenjang (fermented soybean paste) stew and lotus leaf rice close out the meal. Eaten with the side dishes, the lotus leaf rice vanished fast. I could taste the deep flavor of the aged doenjang, and the faint aroma of the lotus leaf made it feel healthy.

What is served for dessert at Ochan Hoedong?

After the meal, Ochan Hoedong served rosy-red apricot vinegar and homemade gwajeul for dessert. The sweet-tart, clean taste ended the meal on a pleasant note, and the crunchy gwajeul went well with it. After finishing the last dessert, I naturally understood why they care so much about fermentation and vinegar.

Is Ochan Hoedong a good choice for dining with parents?

Ochan Hoedong felt less like a place that simply serves hanjeongsik and more like a place to experience fermented food, healthy ingredients and a tidy space together. I could feel the care in every dish, and since nothing was heavily seasoned, I thought it was a good Yangpyeong hanjeongsik restaurant to visit with parents. If you're looking for a spot for a family meal, a meal with your parents, or a birthday or anniversary gathering, I recommend giving it a try.