Innovative Restaurant "Congdu"
Offers Fresh Take on Korean Cuisine
Traditional Korean sauces create new culinary genre with global appeal
 Congdu, located on the first floor of the Seoul Museum of History, offers a unique interpretation of traditional Korean cuisine. The restaurant provides an innovative perspective by utilizing "jang," or traditional Korean sauces. The name of the restaurant is a combination of the Korean words for "bean" and "tofu", reflecting an emphasis on natural food.
The restaurant situated on the grounds of Gyeonghui Palace opened in 2006 and since then has been split into a cafe and a restaurant. Befitting its self-described "Neo Korean Cuisine," Congdu offers modern interpretations of traditional bean-based dishes that provide a real taste of Korean cuisine and tradition. The restaurant is so popular that more people visit Congdu than the museum itself.
The interior is worth noting as well. The modern Korean decor creates a comfortable environment for fine dining, with exquisite chairs, tables and interior. A terrace that surrounds the large windows offers a respite from busy city life. The inner garden of the palace that can be seen outside the windows completes the image of a pristine, relaxing place within the bustling city.
Han Eun-ju, president and CEO of the restaurant, said "Congdu opened in Seoul's Samcheong-dong area in 2001, created its brand in 2002 and added the Seoul Museum of History branch in 2006." Han added that "the branch has become the flagship restaurant, leading the globalization of Korean cuisine and presenting a new concept in Korean food to food-loving customers from around the world." In addition, Han stated that "we use the best Korean soy sauce, red pepper paste, soybean paste and other traditional Korean sauces from all over Korea to create innovative and modern dishes that suit the tastes of today."
Congdu offers a wide range of healthy dishes made from Korean organic produce, beans and tofu. One of the most popular dishes is tofu seafood steak. Made with gently pan-fried tofu with fresh seafood and piquant "Chunggukjang" (fermented soybean paste) sauce, it is the unique sauce that makes this dish special. The usually strong smell of Chunggukjang is removed in the cooking process while preserving its unique taste and soft texture, which even allows those who balk at the strong aroma of this traditional Korean sauce to enjoy the dish. The "Gochujang du Marais," which creates the ubiquitous red pepper paste with tomato sauce, and the bean cream pasta, which enhances the flavor of cream sauce with beans, are popular with women. The "Doenjang Bibimbap" (rice with various vegetables and soybean paste sauce) is another menu item that is enjoyed by the young and old, men and women alike.
 Kim Hyeh-jeong, head of planning for Congdu, said, "There are few places within the downtown area of Seoul where one can enjoy a fine meal along with a visit to a museum, all within a traditional Korean environment." Kim claimed that "Congdu, one of Seoul's top restaurants for Korean cuisine, is a cultural space that offers healthy food as well as a unique experience that satisfies all five of the senses."
With its healthy food and special atmosphere, Congdu could be perfect for any occasion. "Congdu will continue to provide high-quality service and a world-class culinary experience as well as lead the globalization and development of Korean cuisine," said Ms. Kim.
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