In Yeonsu-gu, Incheon, Hambak Village is a multicultural neighborhood where Koryo-saram (ethnic Koreans from the former Soviet Union) and other Central Asian residents from Russia, Kazakhstan, and Uzbekistan reside in harmony. The local community formed by people who gathered here for various reasons has emerged as a locale that embodies everyday Central Asian life. You can walk along streets lined with unique signs and shops to explore a different world of cuisine.

Curious about the True Taste of Central Asian Cuisine? Chaihana

Chaihana is the best-known Central Asian restaurant in Hambak Village, with both its main branch and a second location in the neighborhood. The lively atmosphere reflects its popularity among local residents from Central Asia, but visitors needn’t worry—menus are available in Korean, and staff can assist with ordering.

One must-have dish here is called Shashlik, the traditional Central Asian skewer. It comes with five generous pieces of lamb, marinated in a spiced sauce that brings out both the meat’s tender texture and distinctive flavor. Another signature dish is Uzbek plov, a traditional beef pilaf. Unlike the Korean variety, it features fluffy rice topped with thick cuts of beef, cucumber, tomato, and quail eggs, creating a flavor all its own.

If you’re new to Central Asian food and worried it might not suit your taste, try Kuksi. Originating from Koryo-saram (ethnic Korean) cuisine, it suits Korean tastes well. Its toppings—Jidan,* meat, cucumber, and more—resemble those of dishes like Janchi-guksu or Japchae, making it feel especially familiar. The refreshing broth, enriched with a touch of spicy chili oil, adds a new dimension of flavor.

* Jidan: Eggs cooked into a thin sheet and cut into strips

• Address76 Hambak-ro, Yeonsu-gu, Incheon (1F)
• Inquiries+82-32-817-7681
• Opening HoursDaily 10:00~23:00

Want to Experience the Flavors of Uzbekistan Up Close? Shosh

Named after the old name of Tashkent, the capital of Uzbekistan, Shosh is a restaurant that accentuates the traditions and flavors of the homeland. While the staff are not very fluent in Korean, that only adds to the exotic atmosphere of being in Uzbekistan.

The dish that best represents the unique taste of Uzbekistan is Lagman. Although it is a traditional noodle dish enjoyed across Central Asia, the Uzbek variety features firmer, chewier noodles. These are combined with a sauce infused with spices, along with meat and assorted vegetables that create a rich and deep flavor.

Pairing it with lamb leg pilaf—fried rice served with crispy French fries and a large cut of lamb—or with Samsa, a traditional Central Asian bread, makes for a hearty meal. Samsa is a pastry filled with minced lamb and onion, baked in a traditional clay oven called a tandoor, resulting in a crisp exterior and moist interior. Firm yet tender, the meat in every Shosh dish is palatable for anyone to enjoy without getting a food coma.

• Address4 Hambak-ro 92beon-gil, Yeonsu-gu, Incheon (1F)
• Opening HoursDaily 12:00–24:00

Want to Try a Variety of Skewers? IHLAS

If you notice a small crowd of foreign nationals gathered at a narrow entrance along the street, it’s most likely IHLAS. Operated solely by the owner, this cozy spot is well known among Koryo-saram for its Samsa and skewers, and is always bustling with customers.

When you step inside the shop, the first thing that catches your eye is a large showcase. Inside, layers of marinated skewers made with chicken, beef, pork, and lamb are stacked high, ready for you to choose according to your taste. Since the skewers are grilled over charcoal only after you order, it takes a little time, but the flavor is all the better for it.

If you’re lucky, you might get to try Samsa fresh out of the tandoor, still warm. While Samsa is usually round or triangular, the ones at IHLAS come in a large teardrop shape. Their glossy, deep-brown crust makes them look even more appetizing, and inside they’re packed with meat, enough to leave you full after just one.

• Address60 Hambak-ro, Yeonsu-gu, Incheon

Want to Try Simple Central Asian Bread? Tandir House

Tandir House bakes its bread in a traditional Uzbek clay oven called a tandoor. Breads in Russia and Uzbekistan are usually large and rustic, but sought after for their mild taste and pleasantly chewy texture. Eaten on its own, the bread can substitute for a meal, while pairing it with jam or honey turns it into dessert. Made entirely from natural ingredients, the bread here is also known for being easy to digest, so many customers even order it for delivery.

The must-try bread here is Patir, Uzbekistan’s traditional tandoor bread. This large, weighty loaf is marked with traditional patterns in the center, giving it a striking appearance. Its bagel-like firmness and sesame-coated crust add a toasty crunch and nutty flavor with every bite. Warm it in a 180°C oven for about five minutes, and you can enjoy the flavor of bread fresh from the tandoor.

Another recommended item is baton bread, a Russian-style baguette. Unlike the long, pointed shape you might imagine, this one is short and rounded, with a large coupe* on top. The crust is as crisp as a typical baguette, but the inside is soft and moist, making it easier to swallow. The shop also sells tangy fermented milk drinks such as Kefir and Ayran, which pair nicely with the bread.

* Coupe: The cut made on the surface of the dough before baking.

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- Bread can be kept at room temperature for 1–2 days. After that, it’s best to freeze it and reheat before eating.

• Address65 Hambak-ro, Yeonsu-gu, Incheon
• Opening HoursMonday–Saturday 09:00–21:00, closed on Sundays