Korean in South Korea - 681 Restaurant Picks | Page 6

Tuna kimbap is packed with mayo-dressed tuna and rolled with multigrain rice instead of white. Ssal tteokbokki uses ric…

The smell of grilling fish reaches well past the door of this Sinchon diner, where Spanish mackerel and mackerel sizzle…

A sundae manufacturer runs the place itself, and some customers leave with blood sausage and offal to take home. Two wh…

Large hairtail pieces simmer with radish and potato in an earthenware pot for the galchi-jorim (braised hairtail), and…

Along Seosulla-gil, beside the stone wall of Jongmyo Shrine, this branch occupies a hanok with low eaves and an inner c…

Trees fill the windows of this second-floor dining room in Cheongdam, where a single tasting menu applies French techni…

The Korean tasting course on the 23rd floor of The Shilla Seoul is built from familiar dishes, but seasoned noticeably…

Stone-pot rice cooked to a sticky finish gets mixed with cockles, shredded radish and seaweed flakes in kkomak bibimbap…

Down a narrow Myeong-dong alley, an older couple runs a small rice-and-stew shop whose banssang baekban changes daily:…

Order suyuk-baekban and the boiled pork arrives on one shared plate for the table rather than in individual portions; n…

Two portions of dak-kalguksu, chicken knife-cut noodle soup, bring a whole chicken into the pot, and three adults shari…

Cooks toss each order in a Chinese wok over high flame in the open kitchen, so the squid-and-pork-belly ojingeo samgyeo…

Instead of the milky broth most Busan pork-soup shops serve, Uiryeong Sikdang ladles a clear, clean dwaeji-gukbap with…

Hanwoo bone and brisket simmer long enough that the jinhan ppoyan gomtang turns thick as cream soup, yet it finishes cl…

A whole, thick-fleshed mackerel lands on top of the standard barley-rice spread when you order godeungeo bori-bap, whic…

Mom-guk, mojaban seaweed simmered in pork-bone stock, comes thick and full of meat. The gogi-guksu broth is light rathe…

The sign still advertises native chicken, but the table centers on stone-platter jjajang noodles in black bean sauce, s…

Red-broth Byeorang sundae soup is loaded with intestines, other offal and dried cabbage greens, close to a single-servi…

Down a flight of narrow, steep stairs on Sharosu-gil near Nakseongdae Station, this basement shop has served Jeju-style…

The restaurant is on the main road in Seongsan-myeon, where you come down off Daegwallyeong into Gangneung, but the bui…

A heaped bowl of black rice comes with ten-odd side dishes (kimchi, seasoned eggplant, bellflower root, stir-fried anch…

Cutlassfish and radish braise in red chili sauce in a pot sized to the table, and a whole grilled cutlassfish comes on…

Bori-gulbi, barley-dried yellow croaker, comes to the table already picked off the bone, with no pins left to hunt for.…

Naju-style gomtang means a broth as clear as galbitang, topped with plenty of chunky hanwoo beef. The menu is little mo…