Korean in South Korea - 681 Restaurant Picks | Page 13

Pine mushrooms go into the pot by the handful, and the songi beoseot jeongol (pine mushroom hot pot) is seasoned lightl…

Order to go and the gamjatang comes home in a bucket wrapped in a black plastic bag. The broth at this pork-spine stew…

Near Hallim Port, the haemul galbi-jjim fills one pot with beef short ribs, octopus legs, abalone, shrimp and small oct…

The broth is clear and lightly seasoned in the Hwanghae-do style, and next to milky beef-bone dumpling soups the mandut…

The lunch special, ori ttukbaegi-tang, is duck simmered with chives and ground perilla seed in an earthenware pot, a on…

Right on Ilgwang Beach in Gijang, the second-floor window seats look straight out to sea. Cockle bibimbap arrives as a…

House-made tofu sits between silken and firm: soft, yet it keeps its shape when lifted with chopsticks. Saeng-dubu is t…

Since the early 1980s, this family spot beside Gobok Reservoir has been simmering catfish stew. A heap of minced garlic…

Gamja ongsimi arrives in a crock-shaped bowl that stays hot until you reach the bottom. The potato dumplings are grated…

Each bowl of eojuk comes with rice, somen noodles and sujebi dough flakes already in it, and as you eat they soak up th…

For the buckwheat wraps, thin slices of pork grilled crisp over charcoal go onto a plain buckwheat crepe with white kim…

A huge upturned cauldron lid serves as the pot: catfish maeuntang (spicy fish stew) boils hard across it while a staff…

Whole garlic cloves crowd the tongmaneul sundaeguk, scenting the entire broth, with plenty of blood sausage and head me…

The pork galbi marinade is distinctly sweet, the kind children love and adults may tire of after a few pieces. Staff gr…

Below Simhaksan in Paju, this fish house cooks over charcoal rather than frying in oil. On holidays people write their…

Dongchimi, radish water kimchi aged inside the shop, forms the cold broth for the buckwheat noodles, tasting clean, lig…

Fat is skimmed from the beef neck-bone broth until, like Pyongyang naengmyeon stock, almost none shows on the surface,…

Near Nambu Bus Terminal, the smell of charcoal reaches you at the door, where pork is grilled right by the entrance. Th…

The menu says myeolchi ssambap, but the fresh anchovies arrive bubbling on a hot stone plate in enough red, peppery bro…

According to the owner, few places still serve meldoenjang, doenjang simmered with anchovies. Rice gets mixed into it,…

Two hundred meters from Euljiro 1-ga Station, on Myeongdong 9-gil, this branch serves seolleongtang and boiled beef. Th…

Hand-torn dough pieces stay thin and chewy, and the sujebi (hand-pulled dough soup) never tastes heavy or floury. The b…

A whole slab of boiled five-layer pork belly arrives on a tall wooden cutting board with legs, the dombe, and the owner…

The cheonggukjang set brings rice and seasoned vegetable sides next to the fermented soybean stew, along with a large b…