Korean in South Korea - 681 Restaurant Picks | Page 17

Mixed-grain rice steamed with a faint scent of lotus leaf sits at the center, with side dishes crowding the rest of the…

The kodari naengmyeon (cold noodles with semi-dried pollack) uses noodles hand-kneaded from starch alone, which makes t…

Agu-jiri is cooked without chili powder, and what's left is a broth deep with flavor drawn from the bones and flesh. Fo…

Rice noodle soup shares the menu with a chicken cutlet, pastas and a steak rice bowl, and a family can each order somet…

Black pepper goes into the ongsimi broth generously enough to be clear from the first spoonful. In the ongsimi kalguksu…

Fish roe and milt, not octopus or clams, fill the big pot of haemul-altang here, simmering in a spicy broth. The roe po…

Mother-of-pearl cabinets and panels, lamps with traditional patterns and a modern take on a tiled hanok roof and corrid…

Sundubu baekban is the only dish, so you sit down, say how many you are, and the table is set almost at once. The tofu…

Sit down, say how many of you there are, and the duruchigi pan is on the table in under a minute. Thick slices of sow p…

Instead of a red chili broth, this sogogi haejangguk (beef hangover soup) comes in a slightly cloudy stock with a faint…

Gunam-ro, the street running from Haeundae Station to the beach, passes right by this fish-cake shop, so single filled…

Heaps of bean sprouts and green onion, cooked in vegetable stock, keep this Songtan budae jjigae cleaner and less salty…

Every order starts from the basic deulbap set, with bori-gulbi or marinated crab added on top, so a group cannot each p…

Kimchi goes into the pot, giving this Songtan-style budae-jjigae (army base stew) a sharper, spicier edge, and the ham…

The kimchi jjigae can look like more pork than kimchi, simmered long with well-soured kimchi into a heavy, meaty broth.…

Rice steamed with gondeure, a mountain green, is mixed at the table with seasoned soy sauce or gangdoenjang, a thick so…

The pork-bone soup here runs clear enough to see the bottom of the bowl, lightly seasoned and almost free of porky smel…

One whole nurungji baeksuk, a slow-boiled chicken with scorched rice, feeds about four, so pairs often take leftover ch…

The chicken in the nurungji dak baeksuk is on the small side, but the thick scorched-rice porridge that comes with it f…

Four generations have served market-style gukbap here in Anseong for over a century, though several longtime customers…

Doenjang stew with sea squirt and blue crab, lightly salted soy-marinated shrimp and seasoned dried filefish spread acr…

With no wheat flour mixed in, the noodles break off short and lead with bitterness. Adults tend to welcome that edge; c…

Barley rice and leafy wraps arrive with spicy stir-fried pork (jeyuk bokkeum), grilled mackerel, tofu with dressed gree…

Sanggam hanwoo-tang is limited to 200 bowls a day, and a line forms before opening because of it. Diners who buy chaekk…