Korean in South Korea - 681 Restaurant Picks | Page 28

Clams dressed with makgeolli vinegar arrive sweet and tangy in a big mixing bowl with seaweed flakes, and tipping in th…

Pork jumulleok goes onto the hot plate first, and the hanchi (mitre squid) jumulleok is added later so it stays tender.…

Every bossam or jokbal order brings a free pot of gamjatang, pork-bone soup with two bones in it. Gul-bossam pairs tend…

A thin cabbage-and-buckwheat pancake lands on the table before the main pot, free with the order. Yangpun deunggalbi-jj…

There is barely any broth: fermented beans cover the bottom of the pot and dense tofu simmers in with them, and the che…

Don-seokgalbi, soy-marinated pork ribs, comes out still sizzling with onions on a heated stone plate, which means no gr…

Grilled yellow croaker comes with every main as a standard side at this drivers' diner in Songnim-dong, Incheon, and ri…

The pork spine bones are grilled over charcoal first and only then tossed in a sweet, fiery sauce, which keeps the red…

Skate from Heuksando, fermented lightly, gives first-timers an easy entry into hongeo samhap, the Jeolla trio of fermen…

Sanghwang mushrooms turn the broth of this samgyetang yellow and thick, nothing like the clear version most ginseng chi…

Rice is cooked to order in an aluminum pot, and staff spoon it out at the table before taking the pot back to the kitch…

Bean sprouts and whole perilla seeds crowd the red broth of the dwaeji-gukbap (pork soup with rice), which sets it apar…

Sancho pepper and bangah, Korean mint, go into the fish-based broth of the maeun sujebi, giving it a tingling heat and…

Open since 1992 near Ogeum Park, the shop sets down a bowl of seolleongtang about a minute and a half after ordering. T…

Freshwater snails turn up five ways in the ureong-ssambap set: dressed, fried, marinated in soy, mixed into ssamjang an…

Coarse chili flakes, ginger and plenty of sesame oil set the yangnyeom gejang (raw crab in spicy marinade) apart from t…

Tofu is made from domestic soybeans at dawn every day, and the yet sundubu (old-style soft tofu) and the assorted tofu…

Old reclaimed timber gives the dining room the feel of a late-1980s dongdongju rice-wine pub. Beans are ground on site…

Among the many ureong-ssambap (river snail and leaf-wrap) restaurants near Sapgyoho Lake, this one includes stir-fried…

A single set meal, hanjeongsik, covers the table with small homestyle side dishes instead of one main course. Among the…

Food reaches the table almost as soon as you sit down at this baekban (set-meal) house near Ulsan City Hall. The set ce…

Clear, mild hanwoo beef broth forms the base, and each bowl on the menu is defined by which cut goes into it. Yang gomt…

Fish roasted in a brick oven picks up a smoky edge without turning greasy, whatever the variety. The Miso Sangcharim co…

After more than 30 years in Garak-dong, this gamjatang (pork-bone and potato stew) house moved to Munjeong-dong and now…