Chinese in South Korea - 179 Restaurant Picks | Page 3

Dongpo pork arrives wrapped in a lotus leaf. Once it is opened, the meat goes into its sweet-salty sauce and is eaten w…

For over 10 years, a neighborhood Chinese-Korean kitchen on Susaek-ro near DMC Station has turned out rice dishes that…

Rice-flour sheets for the shrimp cheong fun are thin and slippery, and the crispy cheong fun hides a crunchy layer insi…

The pan-fried dumplings release a rush of juice on the first bite, and the xiaolongbao are just as full. Buddha Jumps O…

At Taehwagak the big set is the classic table: a plate of tangsuyuk (sweet-and-sour fried pork) in the middle, with jja…

Each table has an automatic rotating roaster that turns the skewers so the lamb browns evenly on every side. Lamb rib s…

Kkomak jjamppong is heaped with chewy cockles in a broth that tastes rich but finishes clean. Jikhwa jjamppong is hotte…

A grand dining room greets you at the door of this Taiwanese-leaning Chinese restaurant near Magok, and warm pu-erh tea…

Seafood goes into the wok with the noodles for bokkeum-jjamppong, a dry stir-fried take on spicy noodle soup whose heat…

Gogi jjamppong comes loaded with lean pork, and a sharp, smoky wok aroma rises off the broth. The jajangmyeon is made g…

Weekday lunch at this Bangbae-dong Chinese restaurant almost always means a wait, mostly from neighborhood regulars. Be…

You might expect tofu to water down the sundubu jjamppong-bap, but the broth is rich and hot enough that the soft tofu…

The samseon jjamppong is not one of those bowls built tall with mussels alone; several kinds of seafood are piled up in…

The kkomak-jjamppong is milder than its red color suggests, though it still stings a little for anyone very sensitive t…

The gamasot-tangsuyuk, sweet-and-sour pork, uses thick pieces of lean loin and comes out with the sauce already poured…

Junghwa bibimbap, vegetables wok-fried hard in gochujang sauce and laid over rice, tastes more sweet and smoky than hot…

Jasmine tea already waiting on the table, high-backed chairs, cloth napkins: the room feels less like a Chinese restaur…

Cold jjamppong comes with chewy noodles and seafood in an icy, chili-sharp broth that tastes closer to Chinese cold noo…

Hongtang uyukmyeon, spicy beef noodle soup, carries a meaty broth that tastes like a clean yukgaejang with a faint pean…

The dumplings are the lean kind with almost no juice, and opinion splits on them. Fried dumplings come ten to a plate,…

In the gochu tangsuyuk, the crunch comes from crisp fried nurungji (scorched rice) rather than batter, sharing the plat…

ISUNG is listed at 66 Jisan-ro 103beon-gil in Icheon. Published menu records include seafood jjamppong, minced-pork jaj…

An abacus still sits on the counter of this ethnic-Chinese restaurant, open in Daerim-dong since 1972, among old wooden…

Baek jjamppong, seafood noodles in a clear broth, has fresh shellfish and a clean, deep soup, while thin bread wrapped…