Onsen Tendon: Food walking tour [Jongno] - 8K 360º

This is a virtual tour of enjoying onsen tendon at “Onsen” in Jongno, Seoul. Hope you enjoy watching!

It’s a dish where assorted tempura are drizzled with a soy-based sauce and served over rice.
The tempura includes chili pepper, eggplant, kabocha squash, mushrooms, egg, and seaweed.

I’m not entirely sure, but the tempura seemed to have a slightly richer, more nutty aroma than usual.
Japanese-style tempura sometimes uses a bit of sesame oil, so that might be where it comes from.

The egg tempura is soft-boiled, and rather than dipping it into the sauce, it feels better to break it open in the bowl and let it mix naturally.
It’s slightly rich, so pairing it with the pickled radish is recommended.
The radish pickles also seem to carry a faint ginger-like note.

The seaweed tempura tasted as if it had been lightly seasoned with salt before frying, and the umami of the eggplant stood out nicely.
The kabocha tempura was fully cooked, but because it was cut thick, it still had a firm bite.

Overall, the ingredients’ natural flavors feel well unified through the process of frying.
The soy sauce isn’t overly salty and has a gentle sweetness, adding umami that brings the tempura and rice together nicely.

On a cold day, it was pleasant to be served a warm broth as soon as I sat down.

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