Korean Soup in South Korea - 55 Restaurant Picks

The meat slides off the bone along its grain because the kitchen soaks 120 kg of short ribs for 12 hours every day befo…

Kodari, semi-dried pollack, is braised down with dried radish greens in a spicy sauce until fish, greens and reduced sa…

Order one portion per person and the sujebi, minari and ramyeon noodles keep coming, until the solids alone are filling…

A meal runs in three stages: meat and vegetables poached in a spicy mushroom broth, then knife-cut noodles cooked in th…

One pork stock becomes different bowls depending on whether it gets lean meat, offal or sundae sausage. There is also t…

Clear hanwoo broth comes heaped with lean, fat-free beef, enough that the meat alone fills you up. The broth is seasone…

Every stew arrives with freshly cooked cauldron rice; pour water into the emptied pot, and by the end of the meal the s…

Bean sprouts float in a clear pork broth that carries little gamey smell, with generous helpings of sundae (blood sausa…

One dish, hanwoo gomtang, has been the whole menu off Namdaemun-ro since 1998, a beef soup in the clear Naju style rath…

The sign is so small that first-timers often circle this old house in a Jumunjin residential lane twice before finding…

From the street on Euljiro you see only a sign; the restaurant is up a narrow, steep stairway on the second floor, clos…

Chamge-megi maeuntang starts out gentle rather than pushing heat and salt, then deepens as the roe-filled freshwater cr…

Acorn goes into nearly everything, from the soup to the noodles, japchae and pancakes. Dotori imjatang sets chewy acorn…

The broth, simmered for hours from beef bones, comes out milky with no gamey edge. The beef-head meat is chewy and tend…

Dented metal yangpuni bowls carry the dongtae-tang, a pollack stew, its broth loaded with freshwater shrimp and minari…

Siraegi gukbap, dried radish greens simmered in a doenjang broth, is cooked until the greens have nothing stringy left…

The building was once a family house, entered either from the parking lot out front or through a wooden-stair gate off…

Window tables look straight out onto Seongseong Lake Park in Cheonan. Eojuk is a thick red porridge of broken-down fres…

Kkukjeogu, a small freshwater fish from the Yeongok stream area, is ground fine and simmered with gochujang into a stew…

Sit down and a stainless-steel tray of bugeo-jjim baekban, braised dried pollack with rice, lands in under three minute…

Near Exit 3 of Seoul Station, catfish pieces, freshwater crab and river shrimp simmer in red broth under a tall heap of…

Once it boils, you start on the broth and the sujebi, but the best part of the pot comes later. The heavy iron pot hold…

The rice is torryeom-style, rinsed repeatedly with hot broth, so the gukbap arrives warm enough to eat right away rathe…

Small freshwater shrimp, shells and all, go into a spicy broth with radish and hand-torn sujebi dough, and plenty of th…