Not long ago, I went on an overseas trip. It was my first international travel in about 7-8 years since having a child, and one of the things that struck me after coming back was just how much effort and dedication it takes to run a restaurant in South Korea.
A few days after returning, I visited a raw fish (hoe) restaurant near Gwangalli Beach. Things that I used to take for granted suddenly felt incredible to me. As you may know, in many other countries, when you order food, you’re served exactly what you ordered—nothing more, nothing less. There are almost no side dishes, maybe just a bit of sauce, and even water often costs extra. Depending on the country, the experience varies, but since the pandemic, the once-affordable cost of dining out overseas has risen significantly, to the point where it’s almost on par with prices in South Korea.
At the Gwangalli restaurant I visited, however, the experience was completely different. Before the main dish of sashimi was served, there were over 10 different side dishes, including salad, spicy raw fish salad (hoe-muchim), sea cucumber with vinegar (haesam-chohoe), grilled scallops with butter, grilled eel, soy-marinated crab (ganjang-gejang), and more. After the main dish arrived, additional dishes followed—fried items, braised fish, soup, and even abalone porridge. While the place I visited might have had an especially extensive menu, most restaurants in the Gwangalli area offer a similar level of variety.
What amazed me even more was that every dish was beautifully plated and delicious. It wasn’t just about quantity—it was clear that a lot of care and effort went into preparing each plate. While enjoying my meal, I couldn’t help but think, “It must take an extraordinary amount of effort and dedication to run a restaurant in Korea.”
Last year, during the economic downturn, it was reported that 20% of restaurants in Korea had to close. Comparing this level of service and quality to what I experienced abroad, I couldn’t help but wonder how long we’ll be able to enjoy such incredible food at these prices.
Through this experience, I came to deeply appreciate how hard restaurant owners in Korea work to provide world-class service and delicious, meticulously prepared meals. It reminded me to feel grateful for the privilege of enjoying such high-quality food in such a competitive dining culture.