Crispy Hamburgers Cooked by a Journalist and a Mountaineer

Slow food made with fresh ingredients

A journalist at a daily newspaper with a 14 year-career realized one day that he has talent in cooking and left for Singapore to learn culinary arts. With a mountaineer whom he had met while reporting in Antarctica, he started a hamburger food truck. This is not a synopsis of a movie or a drama series. This is the story of Kim Seong-gyu and Eun Seong-hun, the owners of the hamburger restaurant Salt & Pepper, which is located in a round three-story building at the Yangsu-ri Market Intersection. The hamburger bread of this restaurant is as crispy as a baguette. Because the commonly used soft hamburger bread becomes damp inside when gravy permeates it, Kim picks bread containing less milk. So, his hamburger remains crispy for a longer time. The patty is made by grinding meat bought in the Majang Livestock Products Market. He begins to grill the patty on the iron plate upon receiving an order. This restaurant's hamburger is not fast food, but slow food.

Kim is currently contributing food columns to a monthly magazine based on his experience as a journalist. A booklet in the restaurant contains an interesting article emphasizing that "water is the most unappreciated ingredient in the kitchen." He probably puts greatest value on the most basic of things. His cooking philosophy is well reflected in the name of the restaurant. Salt and pepper are the essential spices required for cooking fresh and high-quality ingredients.

The restaurant started as a food truck renovated from a camper in front of Neungnae Station. The food truck was already a favorite place to eat for the cyclists visiting the area. It is in 2017 that the restaurant opened in the present place. The owners, who enjoy cycling, sometimes miss the crowded Neungnae Station. Currently, the restaurant is equipped with bicycle racks at the entrance, and there are many tables and spaces for group diners on the second and third floors.

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