The story
In Seoul’s Mapo-gu district, Okdongsik is built around a singular vision: to perfect one dish. The name itself translates to both “a single-item restaurant” and “a place where everyone dines together,” capturing the focused, communal spirit of the house. Since 2017, Chef Ok Dongsik has dedicated himself to the Korean comfort soup Dweji Gomtang, a pursuit that earned the restaurant a place in the Michelin Guide Bib Gourmand starting in 2018—a recognition that speaks to its exceptional quality and value.
Chef Ok’s culinary philosophy is rooted in bringing out the finest flavors of ingredients, prioritizing freshness above all else. After completing a four-year culinary arts program at Kyung Hee University, he honed his skills in airline catering, at the Korean embassy in Côte d’Ivoire, and as a head chef at a prestigious hotel. This diverse experience led him to establish Okdongsik with a single goal: to prepare food in the best authentic way.
The result is a bowl of Dweji Gomtang that is a study in restraint. The signature broth is clean and clear, achieved by slow-simmering pork shoulders with green onions, radish, garlic, ginger, and peppercorns. It is seasoned only with salt to let the delicate pork flavor shine. The rice is bathed in hot broth multiple times, then topped with thinly sliced pork, with the final pour of broth kept at an optimal temperature between 75 and 80°C (167-176 °F). In a modern world of stimulating tastes, Okdongsik returns to the essence, finding depth in simplicity.
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