Chinese in South Korea - 179 Restaurant Picks | Page 5

Onions in the gan-jjajang barely touch the wok and stay crunchy and sharp, close to raw, against the black-bean sauce s…

Window tables look over Olympic Park and its lake, though after dark the view all but disappears. Shrimp and pork dim s…

Menbosha, shrimp toast with a thick shrimp filling between slices of bread, has been on the menu since opening, though…

Gogi jjamppong is the regular jjamppong with extra beef brisket on top, in a heavy, savory meat-based broth that is les…

Order two or more bowls of jjamppong and a thin gorgonzola pizza comes along with them. The crust is so thin that peopl…

An owner-chef with over thirty years in the kitchen still runs this Bangbae-dong Chinese restaurant, where the retro bu…

One order of jungkkan brings small portions of tangsuyuk and jjamppong alongside, and solo diners get the same. Finely…

Order the chapssal tangsuyuk first. The glutinous-rice coating shatters at the edges and turns chewy and stretchy insid…

At this ethnic Chinese restaurant, designated a Hundred-Year Store, the gan-jjajang has almost no sweetness or saltines…

The Ppyeodae-inneun Jjamppong, whose name means jjamppong with backbone, tops a spicy seafood-noodle broth with pork sp…

Fried rice comes out with every grain loose and separate, the dish the Gongdeok kitchen is best known for, and a spicy…

Despite the name, the bokkeummyeon (stir-fried noodles) here comes in a bowl with broth, carrying wok smoke and a hint…

This kitchen tosses its tangsuyuk with the sauce in the pan rather than serving the sauce on the side, so a sweet glaze…

Bibim-jjamppong here is closer to stir-fried squid tossed with noodles than to soup, and it carries a strong hit of wok…

Slices of beef brisket about the size of two spoons fill the bowl of chadol jjamppong, a spicy noodle soup with a stron…

Thin, translucent wrappers around shrimp and mushroom define most of the dim sum served in Bukchon, a short walk from t…

Mokhwasom cream shrimp, named for cotton wool, leads a menu built around plates for the middle of the table: eohyang eg…

The signature is buchu gaji mandu, chive and eggplant dumplings, and their thick, dark wrapper mixed with acorn flour s…

Wok smoke comes through strongly in the junghwa bibimmyeon, a brothless noodle dish loaded with seafood. The restaurant…

The owner, featured on the TV show Master of Living, makes the dumplings and dim sum by hand, and ordering steamed alon…

Peking duck comes as a whole bird or a half, and since it takes 30 to 40 minutes to prepare, booking ahead cuts the wai…

Charcoal-grilled lamb skewers come off the coals tender and free of gaminess on Jayang-dong's lamb-skewer street, 300m…

Peking duck needs a reservation at least a day ahead, and it arrives with the thin roasted skin carved away from the me…

Even the base level of Gyodong jjamppong is hot enough to make you sweat. You can pick from levels 1 to 3 or ask for it…