The Dish That Made Us Famous
If there is one plate that guests photograph before they take a bite, it is our bacon cheese potato jeon. It starts as a traditional Korean gamja-jeon β a pancake of finely shredded potato fried until the edges shatter β then we pile on bacon and four kinds of melting cheese and finish it with parmesan grated over the top right at your table.
It is the meeting point of two comfort foods: the crispy, chewy Korean pancake and the rich, familiar pull of melted cheese. First-time guests order it out of curiosity and come back for it on purpose.
How We Make It
Great potato jeon is all about texture. We grate the potato fresh so the pancake fries up crisp and lacy at the edges while staying tender in the middle. The bacon is cooked until just golden, and the cheese blend is chosen to stay stretchy and glossy rather than greasy.
The tableside parmesan is not just for show β grating it at the last second keeps the aroma bright and lets the cheese melt gently into the hot jeon. It is a small piece of theater that makes the first bite unforgettable.
What to Drink With It
Cheese and makgeolli are a surprisingly perfect match. The creamy, slightly tangy rice wine cuts through the richness and resets your palate for the next bite. We recommend a dry makgeolli such as Seonho, but a cold beer works beautifully too.
Come try it at Dalmakdalmak in Insadong, a one-minute walk from Anguk Station Exit 6. It is the first thing we would put on your table.
