A Flower Blossom on the Rice

Korean restaurant · 가회동 ·

A Flower Blossom on the Rice

Korean restaurant · 가회동 ·

Michelin Green Star restaurant using organic, sustainable ingredients.

Information

3-6 Insadong 16-gil, Jongno District, Seoul, South Korea Get directions

@michelinguide

48,179 Postcards · 8,020 Cities

"Located in a quiet alley away from the touristy bustle of Insa-dong, A Flower Blossom on the Rice is a restaurant that caters to the health-conscious diner, serving wholesome home-cooked fare using only certified organic ingredients sourced straight from the farm. The signature dish at this restaurant is the Bojagi Bibimbap — a log of cooked rice topped with five different sautéed vegetables in their multi-colored glory, encased in a crépe-thin egg omelet resembling a gift, tied with a seaweed ribbon and presented with a single flower on top." - Michelin Inspector

https://guide.michelin.com/en/seoul-capital-area/kr-seoul/restaurant/a-flower-blossom-on-the-rice

A Flower Blossom on the Rice

@michelinguide

48,179 Postcards · 8,020 Cities

The MICHELIN Guide Unveils Seoul and Busan 2024 Selections

"Has retained its MICHELIN Green Star for 4 consecutive years." - The MICHELIN Guide

https://guide.michelin.com/en/article/michelin-guide-ceremony/the-michelin-guide-unveils-seoul-and-busan-2024-selections

A Flower Blossom on the Rice

@eater

391,482 Postcards · 10,994 Cities

The 38 Best Restaurants in Seoul, South Korea - Eater

"At Kkot, Bape Pida (Flower Blossom on the Rice) in Insa-dong, 95 percent of the ingredients for the vegetable-heavy menu are sourced directly from certified organic farms. Vegetable jeon (pancakes) and fresh salads with perilla dressing are delicious without the help of any artificial additives, but the signature item is bibimbap elegantly wrapped in a yellow egg bojagi (wrap). While not everything on the menu is vegan, there are enough options to make a vegan meal, along with a variety of high-quality traditional liquors. In recognition of its work toward a sustainable planet, the restaurant received a Green Star from the Michelin Guide in 2021." - Matty Kim

https://www.eater.com/maps/best-seoul-restaurants-38

A Flower Blossom on the Rice

@michelinguide

48,179 Postcards · 8,020 Cities

Sustainable Dishes from MICHELIN Green Star Restaurants in Asia

"A steady commitment to nature‑friendly cooking now includes a vegan course where “Goatsbeard namul rice” takes center stage. Made with hand‑picked goatsbeard namul, organically grown brown rice, and artisan‑made ganjang, the dish is crafted through time and season; as the owner notes, goatsbeard namul has a meaty texture and nuance—clear evidence that vegetables can be enough on their own." - MICHELIN Guide Asia

https://guide.michelin.com/en/article/dining-out/sustainable-dishes-from-michelin-green-star-restaurants-in-asia

A Flower Blossom on the Rice

@eater

391,482 Postcards · 10,994 Cities

Michelin Announces 2021 Stars for Seoul, South Korea | Eater

"Awarded a Michelin Green Star for sustainability and listed in the Bib Gourmand category; the kitchen sources almost all of its ingredients from organic farms, emphasizing environmentally responsible sourcing." - Monica Burton

https://www.eater.com/2020/11/19/21575128/michelin-announces-2021-stars-for-seoul

A Flower Blossom on the Rice

Alejandro Vera G.

Google

This restaurant was a recomendation from the Four Seasons Hotel Concierge and was appreciated. We had a wonderful taste of the Korean gastronomy with organic and high quality ingredients. Is a small but comfortable place where you feel in a Korean home. We ordered the tasting menu + pork and was a very complete meal.

Dylan S

Google

Tastes home cooked, light in taste where the ingredients get to shine. The restaurant is focused on healthy and eco friendliness- organic vegetables are consistently featured . Some dishes that stood out - raw cauliflower mushroom, bao stuffed with stir fried vegetables and mushrooms, grilled pork which I thought perfectly complemented the picked seaweed.

Liz

Google

What makes a dining experience good? I believe it‘s great expectation management. And this restaurant does it wonderfully. The focus on local, organic, fresh ingredients excelled in all dishes we ordered. If you are looking for "in-your-face" bold flavors, this is not your place of choice. The food here is wonderfully subtle and made to eat with care. We ordered a la carte. Personally, I loved the acorn noodles and the Kombucha was an excellent drink addition. The service was fine - friendly but not overly attentive. The dining room feels authentic though you are seated quite close to other guests. The American women loudly arguing with the waitress about what her kids would be able to eat on the menu, echoed through the room and was rather unpleasant. Though this isn’t really within the restaurant‘s circle of influence. Overall, a delightful place that I would be glad to visit again.

TooGood

Google

I finally visited Kkot Bap Epida, a place I had been curious about. Since I hadn’t had Korean beef on this trip, I ordered the grass-fed Korean beef steak course. The main dish featured Korean beef aged for four weeks and marinated with shio-koji before being grilled. It had a firm texture, and the flavor deepened with every bite — completely different from Japanese beef. The Korean dishes made with organic ingredients offered a range of unexpected flavors, from delicious to uniquely addictive — it was a refreshing experience. One of the staff members spoke both Japanese and English fluently and kindly explained the menu, which was very helpful. If I get the chance, I’d love to visit again for lunch.

Kenza Z.

Google

Disappointed. Way too expensive for what it is. While the dishes looked great, most of theme were tasteless or just boring with nothing special to them. I was also eating alone and felt rushed as I’m sure they wanted to clear the table for other customers.

Scott R.

Google

Had the acorn noodles (cold). Served with fried seaweed crisps, cherry tomatoes, kimchi, and a marinated zucchini that was unlike anything I’ve had. The ingredients were uniformly fresh. All flavors were bright. The browned eggplant in the noodles was a nice touch. A very good meal after touring the city during a warm summer day. Four stars for ambience only because the bare lightbulbs were too strong.

Tijl M.

Google

Tourists Beware: This Bib Gourmand spot might not be what you expect! Our experience: The entrance was warm and no-nonsense: we were greeted with a smile and guided straight to our table. The vibe? Spot on. A beautiful dining room, gorgeous tableware, and a soft, calm soundtrack in the background. Even the menu felt like it had been crafted with real care: like someone had truly poured their heart and soul into it. We went for the pork menu. The starters included a variety of salads, Korean pancakes, and traditional kimchi. Each and every one of the dishes was delicious. The salad with a seasonal dressing — in our case based on sweet corn — really stood out. Fresh, flavorful, well-balanced. A promising start. You’d think that bodes well for what’s to come. But honestly? I’m still confused. The main course dishes threw us a total curveball. One dish felt stranger than the next. The miso soup smelled sour and complex and tasted… intensely funky. The rice with goatsbeard tasted like absolutely nothing. Same with the vegetable stew in white sauce. The seaweed kimchi? Let’s just say it’s probably to intense for the average European palate (very fishy/umami rich). And the pork tenderloin, the star of the show, was cooked beautifully but really missed a touch of salt. We kept looking at each other mid-bite like, what is happening? And then came dessert. Where you’d expect a sweet finale, we got salty seaweed and mushrooms crackers with orange carrot juice. Honestly? Not bad. But as dessert? Uh… what? Still — we genuinely enjoyed the evening. Every dish felt like a complex puzzle. Confusing, bizarre, but with a bit of effort, oddly rewarding. So yes, we get the Bib Gourmand nod from Michelin. It’s a refined place that dares to push the boundaries of traditional korean food. That said, we would suggest Michelin or the restaurant itself to offer guests a little more context around what to expect here. Judging by the tables around us, quite a few diners left disappointed — not because the food was bad, but because it was just so far off from their expectations

Marga Uy B.

Google

Always a challenge to find a vege resto but we found this place. Great food! Blue ribbon and Michelin star