Sanchon: A Visitor's Where to Eat in Seoul

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Why Sanchon is worth seeking out

Sanchon (산촌) has been serving Korean Buddhist temple food in Insadong for decades, long before “temple cuisine” became a phrase foreign visitors recognized. The restaurant was founded by a former monk, and the food follows monastic principles: no meat, no fish, no eggs, and none of the five pungent vegetables (garlic, onion, chives, leeks, and asafoetida) that Buddhist dietary rules exclude for stimulating desire and dulling meditation. What arrives instead is a long procession of vegetable, mushroom, wild-green, and fermented dishes — pumpkin porridge, acorn jelly (dotorimuk), seasonal namul, doenjang-based stews, and a rotating cast of banchan built almost entirely from tofu, wild greens, and mountain vegetables (sancheol, literally “mountain vegetables,” is where the name Sanchon comes from). At 4.1 stars across 733 reviews, it’s a well-worn stop for visitors specifically hunting for a meatless, monastery-style meal rather than standard Korean BBQ.

Getting there

The address is 30-13 Insadong-gil, Jongno District — right in the heart of Insadong, Seoul’s traditional arts-and-crafts quarter. The easiest approach is Anguk Station on Line 3, exit 6, from which it’s roughly a 5-7 minute walk south down Insadong-gil, the pedestrian-friendly main street lined with tea houses, hanji paper shops, and galleries. Jonggak Station on Line 1 also works if you’re coming from the south, about a 10-minute walk north into Insadong. The restaurant itself sits down a narrower side alley off the main street, in a building with a traditional courtyard feel and low wooden interiors, seating arranged in a way that evokes a mountain temple hall rather than a typical restaurant.

What to expect at the table

Sanchon operates on set course menus rather than à la carte ordering — you typically choose a tier (the courses scale up in the number of dishes and elaborateness) and everything arrives sequentially over the course of the meal. Expect anywhere from ten to over twenty small plates: fresh and pickled wild greens, mushroom dishes, tofu prepared multiple ways, rice porridge to start, doenjang-guk or similar soybean-paste soup, and often a dessert of sujeonggwa (cinnamon-persimmon punch) or a rice cake. Traditional Korean folk music or occasional live performance has historically been part of the evening seating, adding a ceremonial, slow-dining atmosphere distinct from Insadong’s more casual cafés. Because the food is entirely plant-based and free of the “five pungent roots,” it also draws vegan and vegetarian travelers who otherwise find Korean menus heavy on meat, fish sauce, or shrimp-based condiments — though it’s worth confirming with staff on any dish if you have a strict allergy or dietary need, since preparations can vary.

Best time to go and how long to stay

Plan for at least 90 minutes; a full course with unhurried pacing can run close to two hours, so this isn’t a quick lunch stop between shopping. Early evening is the classic time, especially if the restaurant has any scheduled music or performance seating for that visit, but a mid-afternoon lunch course is typically shorter and calmer. Reservations are strongly advised, particularly on weekends when Insadong sees heavy foot traffic and tour groups. Prices and exact set-menu tiers shift over time, so confirm current course pricing and reservation policy directly before visiting rather than relying on older listings.

Nearby & tips

Insadong-gil itself rewards a slow wander before or after the meal: Ssamziegil market for design and craft stalls, Jogyesa Temple a short walk northwest for a look at the working Buddhist temple that contextualizes the cuisine you just ate, and dozens of traditional tea houses (jeontong-chatjip) for a post-meal cup of omija tea or citron tea. Because the food is rich in fermented and mountain-vegetable flavors rather than salt or heavy seasoning, it pairs well with a simple walk afterward rather than more food. Cash and card are generally both accepted, but Sanchon’s set-course format means little on-the-fly customization — come ready to eat what’s served, in sequence, rather than browsing a menu.