Korean in South Korea - 681 Restaurant Picks | Page 26

Big windows look over the Dolsan sea from a wide dining hall on the coastal road toward Hyangiram Hermitage, and the me…

The yeongyang dolsotbap set starts with freshly cooked stone-pot rice: scoop it out, pile on the namul side dishes, add…

The gochujang charcoal-grilled pork comes with kongtang, soybean stew cooked white, and of the two it is the kongtang t…

The handmade buckwheat jelly is soft and yielding rather than bouncy, which shows best in muksabal, shredded jelly and…

Here in Chodang Sundubu Village, the menu has been trimmed to tofu alone, with dishes like tteokgalbi dropped. The sund…

Two older owners cook and serve, and a kimchi-jjigae set lands almost the moment you order: pork kimchi stew, seaweed s…

Despite the Busan beach name, the kitchen cooks South Jeolla-style set meals in Jangseong-eup. The spicy galbi-jjim set…

A heavy, gomtang-like beef and radish soup lands on the table first and gets refilled at no charge. Yukhoe tangtangi co…

Thick soy milk is free to pour as often as you like at the self-serve corner, and a plate of tofu kimchi comes first wi…

Ongsimi, chewy potato dumplings, are made here from freshly grated potato, so each one keeps a slightly grainy bite in…

A cauldron of beef-bone broth simmers by the entrance, visible from the street. Seolleongtang comes milky and rich with…

Hoeryeong-style dumplings here are small and hand-folded, with a pale filling that skips kimchi and leans hard on black…

Chogye guksu puts springy noodles and shredded chicken in chilled chicken broth; the chicken comes through first, then…

Glutinous rice, glass noodles, and vegetables fill the steamed sundae (Korean pork sausage), giving a denser, grainier…

The same Gangwon buckwheat noodles go two very different ways: thick and nutty under ground perilla seeds in deulkkae m…

Jinju-style yukhoe bibimbap is the house dish, yet most of the praise goes to the seonji soup that comes alongside and…

Two set meals anchor the table at this Korean restaurant in Banghak-dong, Dobong-gu: ganjang gejang jeongsik, built aro…

Whatever you order, a small plate of boiled pork and kimchi comes first to pick at while the noodles are made. The cold…

Abalone sotbap is cooked with the innards, and even the rice grains taste nutty, while the abalone porridge has a stron…

The tofu is made in house and comes soft and curdled, and the sundubu and kongguksu arrive almost unsalted, so everyone…

Steamed leaves and fresh greens share the table with thick gangdoenjang soybean paste at this ssambap, or lettuce-wrap…

Torn by hand and served in a small crock, the sujebi (hand-pulled dough soup) has pieces of every thickness, some soft…

The smell of fermented soybean paste hits first at the door. The ureong ssambap set lays out a mild ureong ssamjang, a…

The set meal covers the table like a Korean buffet: stir-fried pork, grilled dried pollack, grilled flounder, fried tof…