Korean Soup in South Korea - 55 Restaurant Picks | Page 2

Three wood-fired cauldrons burn beside the building, simmering pork bones together with pollack, so the milky broth car…

No bones or offal go into the broth. Korean beef brisket, shank and head meat alone produce a clear, lightly fatty Naju…

Fresh cod goes into every soup and braise at this long-running place in the alley behind the Garden Hotel near Mapo Sta…

About five minutes after the pot boils, you lift out the vegetables first, and then the owner comes over with homemade…

The restaurant sits on the bank of a Geum River tributary and cooks only one dish, megi-maeuntang, spicy catfish stew.…

Bowls of clear beef-head soup (someori gomtang) near Jukdo Market carry so much tender head meat and lean beef that the…

Outside the restaurant, wood fires burn under huge cauldrons where the broth simmers for hours, and the gomtang comes w…

No other restaurant along the Seooreung tomb strip serves daseulgi, small freshwater snails. Stir dadaegi, a chili past…

Dakgaejang, spicy chicken soup, is the only dish, and it lands on the table less than a minute after you sit down. The…

Each portion holds a whole catfish, so the broth turns rich after only a short simmer. There is an ureong (mud snail) c…

It is made with loach, but it looks and tastes more like a freshwater fish maeuntang than chueotang: the pot arrives bu…

Perilla seed powder goes into the bean-sprout hwangtae haejangguk in generous amounts, so anyone used to the clear vers…

Adding sujebi dough to the freshwater shrimp stew (minmul saeutang) makes the pot much bigger, but the broth tastes cle…

Under a yellow sign in Changpyeong, the modum-gukbap packs head meat, intestines, amppong (pork uterus) and sundae into…

Whole uncut rib bones lie in the clear broth, so you grip them with tongs and pull the meat off the bone. Wang-galbitan…

The somori gomtang carries ox-head meat that is chewy and tender at once, and the same meat comes bubbling hot like a s…

From the second- and third-floor dining rooms, planes are visible dropping toward Gimpo Airport while pots of spicy fre…

The eojuk here is fish porridge served with thin wheat noodles and garlic chives in the same bowl, eaten together spoon…

Every diner must order a meal here; order fewer than the number of people and you will not be allowed extra rice later.…

Taste the milky broth before any dadaegi, the chili seasoning paste, goes in: it has a long-simmered, cauldron-style sa…

One bowl of the mixed gukbap holds chewy chal sundae, thick-cased amppong sundae and several pork cuts, with more meat…

Each earthenware bowl holds three or more big beef ribs, and the meat shows before the broth does. The beef is imported…

Fresh blue crabs, thick with meat, go into the pot shell and all with a doenjang (fermented soybean) broth, which takes…

Catfish raised in rice paddies keeps the megi maeuntang free of much fishy taste, in a sharp, peppery broth. Glass nood…