Korean in South Korea - 681 Restaurant Picks | Page 18

The moeum bossam set arrives course by course: salad, boiled pork belly, spicy skate salad, acorn jelly and an acorn se…

Simmered down on the griddle in a fiery sauce, the baby octopus stays springy instead of turning rubbery. Portions of j…

The sign says barley rice, but the thing to order first is teolleogi-sujebi. Hand-torn dough and vegetables go into a t…

The sign says naengmyeon, yet many diners come for galbi-jjim, braised short ribs on big bones in a sweetish house sauc…

In the seonji haejangguk, the congealed ox blood comes on the side as one big block, a bit like a bar of chocolate, so…

Bossam (boiled pork), bulgogi, grilled fish and soy-marinated crab all come as side dishes with the barley-rice set, pl…

Doors stay open 24 hours from Monday to Saturday, so a bowl of yang-seonji haejang-guk, hangover soup with beef tripe a…

Only flatfish goes into the gwangeo mulhoe, a chilled raw-fish dish in a sweet-tangy broth, and the slices are generous…

Wrapped in lotus leaf, sealed in an earthenware jar and baked in clay, the hangari hwangto ori-gui (whole duck) needs t…

Duck comes whole or by the half, and even a half is enough for two people to pack up leftovers. Thin potato slices go o…

Barley rice has been served here below Bomunsan since 1960. Waiting runs on numbered tickets, and on weekend lunchtimes…

Jjukkumi bokkeum, baby octopus stir-fried over an open flame, goes onto a bowl of rice along with bean sprouts and seas…

For more than 50 years this old shop opposite Cheongnyangni Station has served just two noodle soups: chicken kalguksu…

Busan pork gukbap usually means a milky broth, but this one is clear, closer to gomtang. The bowl holds plenty of pork,…

In Taebaek, a silbi sikdang is a beef house where groups grill over coal briquettes and pass around soju, and the hall…

Under the seaweed in the jogae miyeoktang, large clams cover the bottom of the bowl and give the broth most of its savo…

The broth looks clear yet is rich enough to make the lips stick slightly, and it comes to the table fully seasoned, wit…

Around a dozen mushrooms, neungi among them, go into one pot, and each sends its own aroma into the broth. The clear ve…

Instead of a thin garnish, the gogi guksu, Jeju's pork noodle soup, carries four or five thick slices of pork. The best…

Even with dak-muchim or dak-jjim, each diner gets a bowl of clear chicken broth, and leftover meat plus a bowl of rice…

Thumb-sized chunks of Korean beef, around ten pieces per bowl, fill the hanwoo gukbap (beef soup with rice), which arri…

Clear soup with tiny freshwater clams and chives comes alongside a big bowl of vegetables and a dish of thick soybean p…

Jeonju-style pi-sundae swaps glass noodles for a blood-based filling, which has a noticeable aroma on its own but softe…

Hot broth is poured over the rice and drained off several times, the toryeom method, so the grains hold their shape, an…