Yes, it’s true that the Korean restaurants that I frequent are pretty consistent. I also like Insadong quite a lot too. I can honestly say that home cooking is where it’s at in terms of love and care put into the food. Can’t deny that.

I think that, although some of us consider that quality has slipped in some Korean restaurants (Jang Mo Jib, anybody?), overall, it is still better than other type of restaurants. Probably because, despite there are some many new ones, they have not gone mainstream the same way Japanese (specially sushi shops and now izakaya) has gone and, as a result, be able to maintain certain level of quality. But, then again, that’s my view from outside; who knows, Koreans might look at it from a different perspective (i.e., they still can’t do kimchi the same way “mom” makes them!)…