Fodor's Expert Review A Flower Blossom on the Rice

A restaurant with an eco-friendly ethos, this Insa-dong hot spot uses GMO-free and organic ingredients to create its signature bibimbap. While typical bibimbaps are made of rice and seasoned vegetables served in a bowl and mixed with gochujang (fermented red pepper paste) at the table, the restaurant's "bojagi bibimbap" is a play on traditional Korean bojagi (wrapping cloth); it's hidden inside a thinly cooked yellow egg and wrapped with a seaweed bow. The restaurant is reservation only, vegan-friendly, and has course menus available for lunch and dinner. Visitors here should keep in mind that flavors here, while great for your health, are incredibly subtle, even compared to other organic restaurants in the city.