Korean in South Korea - 681 Restaurant Picks | Page 11

Tucked inside a shopping arcade between Chungmuro Station and Dongguk University's back gate, this small noodle shop re…

Jeju pork is seared once over charcoal before it reaches the table; staff lay it on the grill, and from there the cooki…

Once the anchovy broth boils, beef, bean sprouts and vegetables cook first and are scooped out with the dumplings, and…

The tofu in this hot pot is sandwiched around raw meat, so it needs more than ten minutes boiling at the table before t…

Duruchigi, a pan of stir-fried pork, splits into two versions by sauce. The onion version (yangdon) uses gochujang chil…

Once the pot lands, the lid stays shut: the owner makes the rounds, adjusting the flame, topping up stock and announcin…

When the soup arrives, the local habit is to set a piece of blood sausage on a perilla leaf, top it with onion dressed…

The kongnamul bibimbap arrives with crisp blanched bean sprouts, carrot, green onion, enoki and crumbled laver over ric…

Jaecheop are such tiny clams that nobody bothers picking out the meat; they are spooned up with the clear broth. The se…

This set-meal restaurant sits on the Nohak-dong road toward Seoraksan, and its table leans to the mountains rather than…

Most tables order the braised hairtail and the stir-fried squid together and alternate the two sauces over rice. The ra…

Thin Hamheung-style noodles hold their spring under seasoned raw pollock, cucumber, pickled radish and boiled egg in th…

Fresh flounder simmered into a stew anchors the table, served with rice and several side dishes near Duhyeon Reservoir…

Live octopus is chopped into nakji tangtangi and arrives on one platter with beef yukhoe and abalone. Taste each on its…

Every table holds a large mixing bowl with gochujang, sesame oil and crumbled seaweed, and the custom is to spoon in si…

Bandaengi, a small herring-like fish from Ganghwa Island, is tossed raw with minari (water parsley) in a sweet-and-sour…

The smell of duck jumulleok clings to clothes for the rest of the day, so jackets go inside the storage seats and apron…

Clear soup made with tiny Seomjingang river clams and deodeok root grilled in red seasoning share the same table, and t…

Pork-bone broth comes out milky enough to recall tonkotsu ramen, yet without any gamey smell, and it arrives already se…

Crisp fried chicken piled over greens with a house dressing makes the Cheongchun Chicken Salad a generous plate on its…

Before the soup arrives, a retro metal lunchbox lands on the table holding rice and a fried egg, with radish salad, bea…

The pork-bone haejangguk comes with plenty of bones in the pot, and the meat is chewy yet tender with no gamey smell. T…

Organic cheonggukjang, a fermented soybean stew, comes out savory and lightly seasoned, without the heavy funk the dish…

A pot of spicy braised pork back ribs comes heaped with bean sprouts, rice cakes and shredded scallion, the meat cooked…