Korean in South Korea - 681 Restaurant Picks | Page 14

Yang-seonji haejangguk, the house hangover soup, holds both beef tripe and congealed ox blood under a layer of bean spr…

Kimchi-jjim and kimchi-jjigae are the whole menu. The jjim arrives ready to eat, long-aged kimchi with pork that comes…

The greens are not tossed in one shared dressing, and each plate has its own scent and chew, with rarer finds like lion…

Yang, the first stomach of the cow, fills much of the bowl, joined by one big block of seonji (blood curd), siraegi (dr…

The ssamjang, a lettuce-wrap paste, is packed with river snails, nuts and dried tofu, loose like thin peanut butter and…

The kimchi, made in house and aged two days, comes to the table as a whole head of cabbage, and you cut it with scissor…

Dorae-chang, a pork specialty cut that chews like intestines yet stays tender inside, goes on the charcoal grill here a…

The meal does not end with the soup: after chueotang, a ground-loach soup, you help yourself to apples, puffed-rice cra…

Garlic beef fried rice cooked on a griddle shares one menu with brisket rice noodle soup and tomato spaghetti topped wi…

Milky and free of gamey smell, the broth simmers for 8 hours and then rests for 6, and it arrives with chili paste (dad…

However many portions you order, the chueotang (loach soup) comes in one big earthenware pot set in the middle of the t…

The assorted seafood jang set brings abalone, shrimp, octopus, salmon and crab, all soaked evenly in soy marinade, and…

Whole chickens are broken down into every part, from neck and feet to gizzard, and grilled over hardwood charcoal with…

Cooked with spring water, the gondeure stone-pot rice is softer than firm rice and grows sweeter as you chew. Grilled f…

The cheonggukjang is fermented from buseoktae, a large soybean grown around Sobaeksan and Yeongju, and it comes out wit…

A narrow village lane winds between rice paddies to an old farmhouse with rows of crock jars, which turned from a home…

The white sundubu is seasoned enough to eat without soy sauce, and soybean pulp made from the same beans comes on the s…

The sundaeguk on this Deungchon-dong side street comes in a clear, clean broth with the strong pork smell trimmed away,…

At this milmyeon shop in Wollae-ri, Gijang, the mul milmyeon comes in a dark, slushy broth with a faint herbal aroma. B…

The haenae-tang comes heavy with mixed innards, and extra seonji (blood curd) arrives as a whole second earthenware bow…

Wasabi hidden in the red sauce of the bibim makguksu gives the buckwheat noodles a nasal heat before the chili comes th…

The beef in the broth is pulled apart along the grain like jangjorim, and every spoonful lifts rice and meat together.…

Sundubu, the soft tofu stew, is split by what goes in it: beef, clams, mixed seafood, an assorted version and even curr…

Seven kinds of seasoned greens go into the namul bibimbap, each keeping its own aroma under a drizzle of sesame oil. Do…