Korean in South Korea - 681 Restaurant Picks | Page 10

The sauce on the boneless silver cutlassfish braise doesn't lead with sugar, and the radish, potato and kabocha cooked…

Set in a converted house between Songjeong station and Songjeong beach, the restaurant has entrances from both the fron…

Gondeure namul-bap, rice cooked with thistle greens, with grilled deodeok root is the standard meal, and even the jeyuk…

Signed jerseys hang inside because Jeong Ji-chun, whose name is on the sign, cooked at the national team training cente…

Milky pork-bone broth opens so cleanly, with no gamy smell, that it gets mistaken for chicken stock, and a heavier meat…

Open 24 hours on Janjari-ro between Hongdae and Hapjeong, this budget eatery feeds late-night snackers and lunchtime of…

Ureong dubu-jorim, tofu braised with freshwater snails, comes bubbling in an earthenware pot and scorches on the bottom…

At the prepay counter you just say how many people are eating, pay and take a number; kongnamul-gukbap, bean sprout ric…

The potato pancake is as thick as a pizza crust. Shredded and grated potato go in together, and the outside crisps whil…

Home-style baekban, rice with an assortment of side dishes, and everyday stews make up lunch at this small Banpo-dong e…

The deulkkae sujebi comes in a perilla-seed broth as thick and nutty as warm soy milk, and the thin hand-torn dough sli…

Tofu hot pot sits at the very top of the menu, with firm block tofu and silky sundubu cooked together in one pot. The s…

A family that once ran Seomun Dubu makes the tofu here from Jeju-grown soybeans only, and the name fits: doombi is Jeju…

Each bowl of sundubu, a soft tofu stew, arrives with a bowl of rice and assorted namul greens meant to be mixed with go…

The Ulsanbawi ridge of Seoraksan fills the big windows, and from the window tables it rises just beyond the pot. Neungi…

Finely minced water dropwort piles over a clear broth and thin slices of beef in the brass bowls of minari gomtang serv…

The sundae here is handmade rather than the common glass-noodle kind, and ordered on its own it comes with makjang, a f…

Hanwoo jeongol is ordered for two at minimum, and as the beef, glass noodles, mushrooms and scallions simmer, the broth…

Tofu made in-house from Korean soybeans anchors the menu at this spot near the Ui-dong trailheads below Bukhansan. Dubu…

Free pickup and drop-off within 5km of the restaurant means visitors in Seongsan can leave the rental car at their lodg…

Deulkkae-agutang, monkfish simmered in perilla-seed broth, starts nutty and turns quietly spicy toward the end. When th…

Four or five kinds of seasonal fish, such as mackerel, yellow croaker, a red fish known locally as gintaro, and flounde…

Salted oyster jeotgal, an oversized rolled omelet and stir-fried anchovies are good enough on their own to get through…

The enoki and oyster mushrooms in the shabu-shabu are grown by the restaurant itself. Weekdays run a lunch special and…