Korean in South Korea - 681 Restaurant Picks | Page 21

Yukjeon here is hanwoo cow shank sliced paper-thin and given a light coat of glutinous rice flour and egg, then fried b…

Vegetables and greens grown on the restaurant's own plot go into both the side dishes and the rice bowls. Sanchae bibim…

Black pork duruchigi comes heaped with bean sprouts, seasoned scallion and shredded radish, and staff toss it all toget…

Under a thatched roof in Bonggae-dong, the four-person set covers abalone stone-pot rice, grilled mackerel, spicy stir-…

Neungi, a fragrant wild mushroom, perfumes the broth of the neungi ori baeksuk, a whole duck simmered until soft, but t…

Kodari bibim naengmyeon is topped with big boneless pieces of semi-dried pollack tossed in a sweet-spicy sauce, with no…

Both the yellow and the black soybean milk are thick enough to pour slowly off a spoon. The yellow one tastes gently sw…

Beef and eggplant rice arrives steaming in a wide bowl, with onion, bean sprouts, spinach and garlic chips folded into…

The cheonggukjang tastes closer to doenjang jjigae than to the funky fermented-bean stew people brace for, so even thos…

For 30 years this Sonyang-myeon spot in Yangyang has made tofu by hand in an iron cauldron, and it goes on the table wi…

Hanu haejangguk comes in a hot earthenware bowl packed with Korean beef and bean sprouts under a red, thick broth close…

Nobody takes an order here: sit down and a tray of cheonggukjang and pork jumulleok appears for each person at the tabl…

Freshwater snails show up three ways on one table: folded into doenjang ssamjang, tossed in a tangy salad, and simmered…

Ground perilla seed thickens the broth so heavily that, in the deul-kkae duck soup, the soup matters more than the duck…

The two kalguksu bowls go in opposite directions: the black sesame and perilla version runs thick and nutty, while the…

Young men in suits move fast across the wide hall carrying earthenware bowls. The suyuk baekban already has pork in its…

Steamed potatoes arrive before the meal, and sikhye, a sweet rice drink, waits at the self-serve bar after it. The sikh…

Hybe's headquarters stands next door, and this branch fills the second through fourth floors of the adjacent building;…

This kkotgetang house in Poseung-eup near Pyeongtaek Port sends out soy-marinated and chili-marinated crab free with ev…

Pick one main from bori-gulbi (dried yellow croaker), fire-grilled spicy pork, seasoned cockles or soy-marinated crab,…

Now operating as Jejejip, the former Jesun Sikdang near Sungshin Women's University still serves the same jeyuk and sid…

Squid bulgogi, plump squid brushed with a spicy marinade and grilled on a wire rack over charcoal, comes out smoky and…

Rice-cake tteokbokki has been served across from Hanyang University here since 2009, made with long garaetteok cylinder…

This is a drivers' cafeteria, so the table fills edge to edge with side dishes, and in the middle sit saeujang and jeon…