Korean in South Korea - 681 Restaurant Picks | Page 12

Jeonbok haemul ttukbaegi packs in enough seafood to pass for a single-serving seafood stew, and the broth has a peppery…

The BULO tasting course, built on open-fire grilling and fermentation, is what Chef Park Hyo-nam serves on the 50th flo…

As the gopchang jeongol boils, fat and beefy flavor from the intestines melt into the red broth, the napa cabbage turns…

Beef and radish alone go into this clear, grease-free broth, and the beef flavor still comes through strongly. It arriv…

Instead of a milky bone stock, the broth runs clear, closer to the warm beef stock served at a naengmyeon house, with a…

One large tray, carried out by the elderly owners, holds the whole meal: spicy yangnyeom gejang (raw crab in red chili…

Chewy knee cartilage with bits of lean meat still attached gives the doganitang here more than one texture per spoonful…

Pollock roe and milt go into a big pot with sea squirts, mussels and squid, and a heap of crown daisy is piled on top.…

Queues at this original branch across from Olympic Park can run long enough that people book a remote spot on Tabling a…

Like a bakery, the ground floor hands you a tray and tongs to circle the counters and pick fish cakes; upstairs is an e…

Big chunks of radish sit under the fish and soak up the red braising sauce until they cut with chopsticks. The menu is…

The standard jaecheop jeongsik sets a crock of clam soup beside braised mackerel, a mild gang-doenjang and a bowl of ve…

The hwangtae-gukbap broth is milky and rich like a bone soup, and the first spoonful brings up the funky, toasty smell…

The steamed mandu have wrappers so thin they vanish as soon as they hit your mouth, leaving the texture and juice of th…

With only three things on the menu, kongnamul gukbap (bean sprout rice soup), bean sprout bibimbap and mung bean pancak…

There is nothing to choose: the Dongi jeongsik is the only set, so food lands as soon as you sit and the lunchtime numb…

Rice in the toryeom-gukbap is warmed the old way: hot stock is poured over it and drained 13 times before pork-neck mea…

Three large pork neck bones and a whole potato fill each earthenware bowl, and the name Ttukgam is short for ttukbaegi…

Warm kongguk, soybean soup, is ordered by number, and each number changes the toppings. No. 1 has black sesame, black b…

Expect Busan-style milmyeon and your first impression may be that it is bland: it runs less sweet and less spicy than i…

Thin slices of pork lie neatly over rice in a clear, light broth, a different direction from the cloudy pork soup of Bu…

For dubu-gui you grill the tofu yourself on a pan slicked with plenty of perilla oil; letting the outside get a little…

A hanok building inside the Walkerhill complex looks down on the Han River, and the hanwoo sirloin and marinated galbi…

The earthenware bowl arrives at a rolling boil, heaped above the rim with cabbage greens, bean sprouts, thin-sliced bee…