Korean in South Korea - 681 Restaurant Picks | Page 4

The kimchi is domestic, aged two years in an underground cellar, and it simmers with pork in a stock made from 27 ingre…

A whole duck is sliced thin by cut and laid out on one plate, and each piece needs only a quick turn on both sides over…

A line forms before dinner service, and your place in it is settled by picking up a golf ball from outside the door. Th…

Someori gukbap (beef-head soup with rice) is the only dish, and the one decision is regular or large. It comes with dad…

Rice steamed in lotus leaves, faintly grassy, anchors the single set meal on the menu. Lightly seasoned sides include l…

Instead of dried cabbage, a heap of fresh perilla leaves covers the gamjatang (pork bone and potato stew), and the brot…

Big pieces of aged kimchi and tender pork braise together in the house dwaeji-gogi kimchi-jjim until it tastes sweet, s…

Broth and meat come separately here, so suyuk-baekban puts a plate of boiled pork, tofu and stir-fried kimchi beside th…

There is just one dish, the Borigokgan set: barley rice with nine side dishes, heukgye-tang and cheonggukjang, all arri…

Two dishes anchor the table: kimchi-jjim, long-braised kimchi, and samgyeopsal bossam, boiled pork belly sliced for wra…

Pan-fried beef jeon, golden and savory, meets a peppery yukgaejang-style broth in the yukjeon gukbap. Bibim makguksu, t…

A grocery shares the space with the dining room, stocking traditional sauces, vegan foods, meal kits, traditional liquo…

Chicken gomtang, made from a native-breed chicken simmered for hours in a cast-iron cauldron, reaches the table almost…

The cauldron rice is cooked to order and takes about 15 minutes to reach the table. Three fillings go into the pot: gon…

Instead of a flat grill, a cast-iron pot lid holds thick pork belly, Korean-made kimchi and tofu, and staff cook everyt…

A path between low stone walls in Aewol's Haga-ri leads to a second-floor dining room where sunlight pours through tall…

A single jeongsik order brings three dishes at once: doenjang-jjigae (soybean paste stew), biji-jjigae (stew of ground…

Grilled mackerel comes with its salted skin browned, alongside barley rice and doenjang soup with seaweed. About four s…

Ask for more soup and it comes back reheated in its own earthenware pot rather than ladled out. The hwangtae haejangguk…

Beef slices and vegetables arranged on a brass platter, then warmed in poured broth, make up eobokjaengban, the Pyongya…

A two-story modern hanok next to Hwangnidan-gil holds this restaurant, and upstairs window seats look out over the Daer…

A plate of boiled pork and sundae under blanched napa cabbage reaches the table before the soup does, to be wrapped in…

On a Hoegi-dong side street between Kyung Hee University and Hankuk University of Foreign Studies, the shop sells a sin…

Pork belly sizzles around the rim of a hot cast-iron plate while kimchi, tofu and minari (water parsley) cook in the mi…