Korean in South Korea - 681 Restaurant Picks | Page 20

Every bowl of soup comes with a separate dish of freshly boiled somyeon (thin wheat noodles), and both noodles and rice…

Thin slices of raw duck spread across a broad hot stone plate, browning at the edges within moments while the centers s…

Parasol tables outside, tent-like rooms indoors and a charcoal grill at every table recreate a campsite barbecue. Diner…

The tables themselves are marble slabs, and staff grill the duck on them along with potatoes, onions and garlic. Wrap i…

Gyeongju's hanu mulhoe swaps the fish of a usual mulhoe for cold raw beef. Put the same raw beef on rice and it becomes…

Since 1992 this place has been serving pork gukbap in an old converted house in a Millak-dong alley; shoes come off at…

Each mandu is larger than a fist and can be ordered singly, its mild filling of meat and glass noodles lifted by a spoo…

Raw beef tossed with chopped octopus, yukhoe-nakji tangtangi, was first tried in Gwangjang Market at this old shop near…

Gapyeong pine nuts go into the tofu, so a nutty finish follows the taste of the soybeans. The barley rice set comes wit…

Thick octopus arrives sizzling on a hot stone plate in a sweet-spicy sauce, with glass noodles underneath drinking it u…

Lettuce, perilla leaves and whatever greens the season brings arrive in heaps for wrapping, and refills are unlimited.…

In Samcheok, gomchi soup is not a clear broth but a sharp one simmered with sour kimchi, and the version here tastes cl…

Nothing goes in to season the pot at the start. Once the budae-jjigae, an army stew of ham and sausage, comes to a boil…

The hanu gomtang arrives with rice already sitting in the clear beef broth, so the bowl is evenly hot from the first sp…

Hwangdeung-style bibimbap comes to the table already mixed: the rice is warmed in seonji (ox blood) broth several times…

The basic gamjatang, pork-bone stew, has no dried radish greens, just bones and meat stacked high. The meat comes off t…

The pot holds fresh cod, not frozen pollock, so the flesh is springy yet comes apart along the grain on your spoon. Rad…

The ureong ssambap set opens with pumpkin porridge, then brings doenjang stew, spicy stir-fried pork and tteokgalbi (gr…

The only decision is chicken or duck. Either nurungji dak baeksuk or nurungji ori baeksuk, simmered until tender, is fo…

The chamsut pork ribs arrive already seared over charcoal, and ordering them brings rice plus either snail-studded doen…

Fish comes grilled over direct flame, and the set-meal lineup runs from codari gangjeong (sweet-glazed half-dried polla…

Orders go through a QR code at the table, where details like chili paste and perilla powder are set before the food com…

The seolleongtang broth is nutty with a clean finish, and two sides, well-aged kimjang kimchi and cool radish kimchi, a…

Picked flower-crab meat and seaweed are tossed in a mild dressing for the crab seaweed bibimbap, which, unlike most cra…