Chinese in South Korea - 179 Restaurant Picks | Page 6

The fried rice carries a strong wok aroma, and in the uni-jjajang the meat and vegetables are minced fine enough to cli…

Thick wrappers give the gun mandu (pan-fried dumplings) a browned, crisp base and chewy folded edges. The filling is no…

A thick red sauce that tastes somewhere between tteokbokki seasoning and Korean glazed-chicken sauce coats the thick-cu…

Young children get their own jajangmyeon free, and rice is free for everyone. The jjamppong broth gets its sharp heat f…

Gochu jjamppong and samseon jjamppong carry almost the same toppings and differ only in heat. Both use a clear broth wi…

Chinese cooks run the kitchen, and the jjamppong uses hand-pulled noodles. The seafood jjamppong is generous with seafo…

Book a private room through Naver and you can hang a banner and take photos, which is why so many sixtieth birthdays, f…

Octopus, squid, shiitake and onion pile high in a big bowl of haemul modeum jjamppong, and the broth leans sweet from t…

The lunch special changes by weekday: Chinese-style spicy pork over rice on Tuesday, mapo tofu rice on Thursday, assort…

Five spices go into the braise for the ohyang jokbal, pork trotters that come out chewy yet tender, and a half-and-half…

Menbosha and dongpo pork both need advance preparation, so they are ordered when the table is booked rather than on arr…

Wok smoke runs through the whole red broth of the gogi-jjamppong, a heavy, Gyodong-style bowl with thick-cut pork, seaf…

A notice on the wall says the broth uses no animal fat or meat, and as a result the sharp, spicy red soup tastes more c…

The thin noodles soak up the broth well but soften fast, so start eating the moment the bowl lands. The hanwoo jajangmy…

Shiitake caps stuffed with minced shrimp and pork, fried and coated in a garlicky, sweet-salty doubanjiang sauce: eohya…

Hong-jjamppong, the red version of this spicy seafood noodle soup, is wok-fired over high heat for a smoky edge, while…

Dim sum is on the ground floor, while the second floor serves Chinese dishes such as gochu-japchae and jjajangmyeon. A…

Noodles are hand-pulled in an open kitchen in the Lanzhou style, in eight thicknesses from fine to broad. Thin strands…

The haemul jjamppong swaps mussels for octopus, and the plump pieces burst with juice when you bite. Tangsuyuk is thick…

Tangsuyuk comes straight from the fryer with a clear lemon sauce on the side, so the crust stays crisp while you dip. E…

The tangsuyuk batter clings thinly to the pork and shatters with a light, hard crunch that recalls yugwa, a fried rice…

Gan-jjajang arrives with a thick, onion-heavy black bean sauce and a few strips of cucumber on top, and it stays gentle…

The gan-jjajang sauce is so thick it barely mixes into the noodles, and the sweetness is pulled back so the roasted chu…

Thick pork, a thin crust and a scattering of sesame make up the tangsuyuk, crisp outside and still juicy within. Two sa…