Korean in South Korea - 681 Restaurant Picks | Page 25

Makchang sundae stuffs thick pork large intestine with glutinous rice and vegetables, and the casing ends up far heftie…

The name says gomguksi, but the clear Andong-style noodle soup is mild to the point of bland, and the pot people actual…

The mountain-green banchan are made without garlic or green onion, and each keeps its own scent while still being well…

Every gondre bap set arrives with braised codari, grilled flounder, soy-marinated crab and crisp fried mushrooms alread…

Despite the name, the centerpiece at this 40-plus-year-old spot near Yaksu Station is Northern-style jjimdak: chicken s…

There is no spice level to choose for the jeontong yukgaejang, the traditional spicy beef soup, and it comes hot enough…

Every gejang set brings both soy-marinated and spicy-marinated raw crab, and one of the two is refilled once on request…

With memil mukbap the only dish on the menu, the table is set almost the moment you sit down. Springy buckwheat jelly s…

On the Banpo-daero frontage between Seocho Station and Seoul St. Mary's Hospital, this branch is easy to spot and, unus…

A single dish, seonji gukbap (beef soup with coagulated ox blood and rice), has been served in this corner of Andong's…

Rice comes out deliberately scant, and one top-up is free if you want more. The boiling earthenware bowl looks to hold…

For grilled hanwoo, you pick cuts at the ground-floor butcher counter after looking over the display, then carry them u…

Whether it is oyster or abalone, so much goes into each stone pot that the toppings can seem to outnumber the rice. Onc…

A wood fire burns at one end of the big log-cabin room, and in winter the seats near it are the warmest in the house. O…

Sundubu made in-house from Korean soybeans comes brimming in a hot shallow pot, enough to leave two people with leftove…

Tender LA-style short ribs anchor the sogalbi-gui geo-hansang, a full table set that also brings seasoned kodari (semi-…

Makdubu, coarse fresh tofu set on a bamboo plate, holds its shape because it has been well drained, and a touch of soy…

Heuk-yeomso muchim, black goat tossed with perilla leaves, sesame and a tangy chili dressing, arrives on a sizzling iro…

Rice cooked in an iron gamasot is scooped out in front of you, loose and fluffy, before the toppings go on. The menu ce…

Temple food without meat or the five pungent vegetables is served as a course inside a hanok at the far end of an Insa-…

Altang, a spicy fish-roe soup, and soft tofu stew come in earthenware bowls big enough to surprise first-timers. The gr…

The restaurant sits partway up a steep lane in Huam-dong, which makes the walk a small climb. There is no parking, and…

Only two things are on the menu, suyuk and noodles. Thin slices of pork are dipped in warm broth before plating, so the…

Set in a converted hanok looking onto a green garden, the restaurant serves country-style meals built around namul, sea…