Korean in South Korea - 681 Restaurant Picks | Page 19

Ox tongue in the special seolleongtang is tender enough to melt, and the chunks of beef are so big that a separate suyu…

Perilla leaves pile high on the haemul-ppyeojjim, pork neck bones braised with seafood in a heavy, spicy sauce, and the…

Udon noodles go into a clear pork-bone broth, topped with thin pork slices, sundae (Korean blood sausage) and chili pas…

Only yang and cheonyeop, the first and third stomachs of the cow, go into the naejang-tang, and even the regular size h…

Tongmandu, bite-size dumplings, come to the table in the steamer itself, paired in summer with naengmomil, cold buckwhe…

Turmeric goes into the stone-pot rice, turning it yellow and slightly sticky. The Deulbap Set puts fire-grilled spicy p…

Chives come to the table, something most Yangpyeong-style soup houses skip, and they wilt into the hot broth with a fre…

Order the jeyuk ssambap set: spicy stir-fried pork wrapped in lettuce and other leaves, served with rice cooked in a ho…

The yuringi here comes without the usual lettuce: thick, crisp batter under a dense sauce that tastes close to soy-glaz…

Gardens, rows of sauce crocks and a pond surround the hanok buildings, with pavilions and wooden platforms scattered ab…

This house in Chodang has made tofu every morning since 1979, and early in the day the smell of cooking soybeans carrie…

Steep stairs inside an old Namdaemun Market building lead to this second-floor fish house near Hoehyeon Station. Instea…

Mung beans ground in-house go into thick bindaetteok pancakes, crisp at the edges and served with pickled onions that c…

The pork bulgogi, grilled on a wire rack over hardwood charcoal, is deeply smoky. The kimchi stew that comes with it in…

Loach simmered until it breaks down completely gives Jinpum Chueotang a thick body, and adding rice a little at a time…

It is called sundae-guk, but the blood sausage amounts to a few thin slices; most of the bowl is offal, intestines abov…

Wild-duck hot pot is the only dish, but what catches the eye at the table is the huge basket of minari (water dropwort)…

Native-breed chicken gives the meat more chew than usual. The eom-namu nurungji dak-baeksuk, chicken boiled with kalopa…

The barley rice comes two ways: gangdoenjang jayeon boribap, topped with thick soybean-paste stew to mix in, and gondeu…

Gakjaegi-guk puts a whole horse mackerel in soybean-paste broth; pick the flesh off the bones, dip it in the seasoning…

The pork itself is fairly ordinary; what brings people here is mel-jorim. Every table gets a big earthenware pot of it,…

The gamja-jeon is made from finely chopped potato, pressed thick and large and fried crisp like a hash brown, with thin…

Tomato and milk go into the beef-bone stock of the Points budae jjigae, turning the broth pink, and staff check whether…

Order one meal per person and makgeolli is free-flowing for an hour, which quickly turns the grilled mackerel and yukje…