Chinese in South Korea - 179 Restaurant Picks | Page 4

The kkomak jjamppong is built on a heavy meat stock rather than a light seafood broth, with chili flakes for bite. The…

At this Chinese restaurant near Bomun Station, run by an elderly couple for more than 30 years, the signature order is…

Even at the regular spice level, this jjamppong is hard going for anyone who doesn't handle heat, and the wok smoke is…

A waiting list forms before opening, and one Sunday visit meant roughly an hour in line. Because staff sometimes take o…

Three generations of an ethnic Chinese family in Korea run this place, and the dining room is more modern and tidy than…

An old neighborhood Chinese-Korean restaurant on Juan-ro, within walking distance of Juan Station. The jjajangmyeon is…

Each bowl of jjamppong holds both pork and seafood such as clams, and the noodles, made with bangpung, a coastal herb,…

The sign says shabu-shabu, but the kitchen near Nakseongdae turns out Chinese stir-fries and fried dishes instead. Mala…

Shiitake caps stuffed with minced shrimp, called eohyang donggo, turn up in Lunch Course A alongside yangjangpi and yus…

Choose the hot level and red chiles keep turning up until the last mouthful, with a runny nose to match; first-timers d…

The chef carves the Peking duck beside the table, and the pancakes come individually separated by film so they stay sof…

Peking duck has to be reserved ahead; it is carved at the table into skin and meat, then wrapped in thin pancakes with…

Peking duck must be ordered at least a day in advance; the crisp skin and moist meat are wrapped in thin pancakes with…

The kitchen makes Buddha-jumps-over-the-wall with abalone and sea cucumber, and serves three sauces on the side for any…

Warm pu'er tea arrives in place of water, a good counterweight to the oily dishes. Fish-fragrant eggplant (eohyang gaji…

Jingol jjamppong, a smoky, wok-fired spicy seafood noodle soup with a deep but not harsh broth, is the order here, and…

The chunjang black bean paste is stir-fried fresh for every order, so gan-jjajang takes a while, and it arrives nutty r…

Yaki-udon is stir-fried hard with plenty of squid and vegetables, leaving chewy noodles coated in smoke and chili. Rice…

Pork spine bones, the kind used in gamjatang, come heaped on top of the jjamppong. The meat falls off the bone at a tou…

The noodles are kneaded and pulled by hand, so a single strand changes thickness along its length, and that gives both…

Dough is shaved straight off the block with a knife, so the knife-cut noodles stay springy and chewy whatever sauce the…

The pork-and-seafood broth is salty, heavy and full of black pepper. Anyone expecting a light, clean jjamppong will fin…

More than twenty small pan-fried dumplings crowd a single plate of gunmandu, browned and crisp underneath, with thick,…

Nearly every table has a bowl of junghwa naengmyeon, cold noodles in a sweet-sour peanut broth with finely chopped hot…