Korean pub in Seocho with seven kinds of jeon: Dameun

I visited Dameun (담은), near Express Bus Terminal, for jeon and traditional liquor. I ordered the seven-item jeon platter and sous-vide pork belly suyuk, and drank Mungyeong omija takju with them.

How do you get to Dameun from Express Bus Terminal Station?

It is in the basement of Banpo Shopping Town 4, directly in front of Exit 8-1 of Express Bus Terminal Station. I entered through the side entrance of the building and went down the stairs; the Dameun sign made it easy to find.

The hours listed in the original post are 15:00–24:00; it closes at 23:00 on Sundays and opens at 16:00 on Mondays. The restrooms are inside the building and separated by gender.

What are the reservations and group seats like?

There was Catchtable and a waiting area at the basement entrance. Naver reservations were also available, and I visited with a reservation.

The interior was L-shaped and slightly dark. Soft lighting throughout made it good for a quiet drink and conversation. A sign had been placed at my reserved table.

There were tables for two, four, and eight, so I thought it would work for two people or a small gathering. I visited at 16:30 on a weekday, and many tables were already reserved.

What takju did I drink with the dishes?

The menu included jeon, soups, various dishes and sides, and takju. I chose the assorted jeon platter and sous-vide pork belly suyuk.

The complimentary side was uleoji jangajji, pickled wax gourd. It had a chewy texture and a sweet-and-sour taste, which was nice between drinks and dishes.

I ordered Mungyeong omija takju. I had not tried much takju before, and the owner opened it and gave me a brief explanation. It had a pink hue, with a refreshing feel and a sweet-and-tart finish.

Which of the seven jeon stood out?

The assorted jeon platter included kimchi jeon, yukjeon (pan-fried battered meat), king prawn jeon, zucchini jeon, tofu jeon, imitation crab jeon, and old-fashioned sausage jeon. Each was handmade to order, so I could eat the jeon freshly cooked. They were lightly seasoned and good on their own.

The yukjeon was the most memorable for me. Made with pork loin aged in a house sauce, it was tender rather than tough and nicely moist. The tofu jeon was mild, so it was fun to alternate between the different kinds.

Was the sous-vide pork belly suyuk too rich?

The sous-vide pork belly suyuk had been aged for 24 hours. It was not dry, and instead was moist and tender. I dipped it in the house sauce or ate it with chamnamul, perilla leaves, and lettuce.

Pork belly suyuk can become rich or cloying as you eat it, but the bright flavor of the yuzu dressing kept it from becoming tiresome through the end. It was a good dish to share with the assorted jeon while talking.