Korean in South Korea - 681 Restaurant Picks | Page 27

This Wanju restaurant in Soyang-myeon has been making sundubu for more than 50 years, and its basic stew holds soft, cu…

The radish in the sogogi muguk, beef and radish soup, is cut into big cubes almost exactly the size of the kkakdugi on…

On a street crowded with chodang sundubu restaurants, waiting and parking are a battle almost everywhere, but this one…

Among Jeonju's bean sprout soup houses, this one boils its kongnamul-gukbap in the earthenware pot instead of using tor…

Clear beef broth, a big handful of bean sprouts and just enough red chili powder to tint the soup: this Gyeongsang-styl…

The tangy pollock hoe-muchim among the side dishes pulls you toward the rice as hard as the soup does. A taste of ferme…

Tables turn over quickly since everything is self-service, from ordering and picking up trays to returning dishes. The…

Grilling beef here comes with a view: the big building on Jeolyeong-ro looks out over the sea off Yeongdo and its islan…

Bowls of ppyeo-haejangguk, pork-backbone soup, arrive with a side of thin somyeon noodles. Strip the meat off the stack…

Hanwoo gukbap comes in a red broth of dried radish greens and beef with the seasoning already stirred in, spicy and str…

Hanwoo mulhoe pours a cold broth over raw Korean beef, and the broth tastes savory rather than leaning only on sweet ch…

Since 2002 this spot at the foot of Dalmaji-gil, near Mipo, has simmered cod into a clear soup rather than a red, chili…

The garden beside the dining building runs right up to the Han River, and after the meal people head out to the garden…

A restaurant with a similar name sits at the main-road turnoff on Anmyeondo; the one that has served marinated crab and…

Hot stones placed under the main dish keep the deungsim bulgogi, thin-sliced marinated sirloin, steaming until the plat…

Set in a house converted into a restaurant in 1994, Gomgol lets you order every dish by the single portion: charcoal-gr…

Thick cuts of cod go into a clear jiri-style broth for the daegutang, and soft cod milt (goni) can be added on top. Eac…

Each floor runs like its own restaurant: seolleongtang (milky ox-bone soup) on the ground floor, charcoal-grilled galbi…

Soybean paste and soy sauce, brewed in house and aged more than three years, go into the side dishes and stew, and the…

Starch from the broad wheat noodles thickens the milky beef-bone broth of the sagol kalguksu until it is almost like ri…

The red dressing on the yukhoe bibimbap looks fiery but is not hot at all; pear, sesame seeds and sesame oil come throu…

This was the original main branch until the head store moved toward Unseo Station. For the ppalgangeo nakji jeongol, po…

Apart from three mains, tteokgalbi, grilled yellow croaker and soy-marinated crab, everything on the table, from the na…

Trout sashimi salad has to be requested by phone ahead of time. Book by phone and the side dishes will already be laid…