Korean in South Korea - 681 Restaurant Picks | Page 5

One cook usually runs the kitchen at this small spot inside Jeongok Traditional Market, and food slows down when orders…

Aged pork is grilled over charcoal, and the kimchi stir-fried on the iron plate picks up an almost buttery note. Dwaeji…

Large toppings sit on rice cooked in individual pots at this shop on a Gyedong lane between Anguk Station and Bukchon H…

Sundubu baekban brings hot, curd-soft white tofu with rice and sides, while modubu buchim, pan-fried firm tofu, gives o…

Beef pho (sogogi ssalguksu) arrives with coriander, lemon and chili sauce on the side, so everyone tastes the broth fir…

The owners move from table to table grilling Iberico and Jeju black pork cut by cut, explaining each part as it cooks.…

Rice cooked with abalone liver goes into a stone pot, topped with thin slices of abalone and turban shell and finely cu…

The gukbap is made by warming the rice in the broth until every grain is seasoned, and the soup itself is mild with a s…

Each diner gets a small earthenware pot of ureong ssamjang, soybean paste with mud snails and nuts, mild enough to spoo…

Breakfast starts early in this Ponam-dong kitchen, and once ingredients run out the doors close, often before mid-morni…

The restaurant fills a converted two-story house at the foot of Sinjeongsan, with tables set in what used to be the liv…

The broth is clear, made from dried seafood and seasoned with traditional soy sauce, rather than thickened with potato…

The signature here is dangeun bibimbap, rice heaped with thin shreds of carrot, and the carrot's own aroma is less pron…

Mackerel braised under a heap of aged kimchi, wrapped in gim seaweed with a dab of salted hairtail innards (galchi sokj…

Near Jeonju National University of Education, the table is simply set for however many are in your party, leaving almos…

Shoes come off at the door of this restored Jeju house in Pyeongdae-ri, seating is on the floor, and with only a few ta…

At this small shop by Pusan National University, the yukhoe bibimbap uses frozen raw beef, but it is piled generously w…

Jeyuk bokkeum, spicy stir-fried pork, comes in a sizzling earthenware pot instead of on a plate, so it stays hot to the…

Since 1968 the kitchen has made a single dish, bugeo haejangguk, a dried-pollock hangover soup. The milky long-simmered…

One Gwanghae modum set brings braised and grilled hairtail (galchi jorim and galchi gui), grilled mackerel, a seafood s…

Not a drop of red oil floats on this broth of beef and radish simmered for hours. It is closer to a well-made beef and…

Earthenware pots bubble in a row over gas burners by the entrance of this old stew shop near Tapgol Park. The menu is j…

Sundubu, the soft curd, arrives as one large warm mound: creamy and lightly sweet rather than intensely nutty, almost l…

Six kinds of mountain greens arrive heaped in a bamboo tray over bamboo shoots, ready to mix into barley rice with thic…