Chinese in South Korea - 179 Restaurant Picks

Yuringi, fried chicken in a thin, crisp batter, arrives under a sweet-sour soy sauce with shredded scallions and hot Ch…

Neon signs, mahjong decor and Hong Kong film posters fill this second-floor room, part of a building themed as an airpo…

In this large Chinese restaurant in Chilam-dong, Jinju, when one staff member calls out a greeting, the rest echo it in…

Suzhou-style dongpo pork is served with a lotus leaf, thick pork whose soft meat and fat go on top of rice or noodles.…

Google Maps lists it as Gyeongju Restaurant, but the restaurant's own name is Gangdongmien. Chives from Gyeongju's Gang…

From the window tables on the third floor of the Seoul Red Cross Hospital annex, diners look down over the trees by the…

The steak truffle jajangmyeon sends up the smell of truffle the moment it lands, topped with thick slices of steak. Aft…

The signature is wanggalbi jjamppong, a whole beef rib laid across the noodle soup, its meat slipping off easily into a…

Gomtang comes two ways, a clear broth or a milky one, and both use hanwoo beef from Mijin Chuksan; the meat is tender w…

The bone-in pork loin cutlet comes as a thick slab fried on the bone, and once the lean meat is gone there is still the…

Window tables look out over Cheonggyecheon stream and the downtown skyline, and private rooms sit off the open main hal…

Numbing Sichuan pepper and dried chili run through nearly every plate at this small Sichuan spot near Hyochang Park. Ho…

You can join the queue remotely on Catch Table and take a walk around the KINTEX area until your turn comes. Courses co…

Everything runs on advance booking, dishes included, so reservations go in several days ahead, and eohyang-gaji, the fi…

Red and black lacquer walls and a row of private rooms set the tone at this Cantonese restaurant on the lower level of…

The wrappers look thick, yet they have a chewy, almost sticky texture unlike ordinary mandu, and the filling holds juic…

The broth is strikingly dark before you even taste it. Thick beef-bone stock with visible chili flecks makes it as heav…

Fresh oysters give the hot oyster noodle soup a briny sweetness, with far less chili heat than jjamppong. Jajangmyeon c…

On a second floor near Hapjeong Station, the kitchen is fully open and the vegetables in the ingredient case look fresh…

Homerun Ball tangsuyuk shapes pork and glutinous rice dough into bite-size balls before frying, leaving every side cris…

Coated in glutinous-rice batter, the sweet-and-sour pork turns out crisp outside and chewy within, with no gamey smell.…

Stir-fried over high heat, the pork, seafood and bean sprouts in the bul-jjamppong (fiery seafood noodle soup) give the…

For the jjajangmyeon sauce, white onion and pork hit the wok only after you order, and the onion comes out translucent…

A photographer couple runs this log-cabin building, and the objects, paintings and photos they have collected cover the…