Korean in South Korea - 681 Restaurant Picks | Page 7

The jangmo set (jangmo jeongsik) pairs abalone stone-pot rice with soy-marinated crab (ganjang gejang), soy-marinated a…

Meat arrives already smoked over oak and about half cooked, so it finishes quickly on the tabletop brazier and keeps a…

Despite a name that means pork kimchi stew, this spot near Soonchunhyang University serves three stews and two bulgogi…

Deep in the Hwangnidan-gil area, an old hanok with a wide courtyard, wooden pillars and patterned lattice windows serve…

The abalone stone-pot rice comes with a generous spread of sides: stir-fried anchovies, nabak water kimchi, zucchini pa…

Bossam is eaten in a converted hanok on Gyedong-gil in Bukchon, with a courtyard visible through tall windows. The pork…

An elderly couple has run this home-cooking spot in Dunnae for years, and it has held a Blue Ribbon listing since 2018.…

The soup is chueotang, Korean-grown loach ground fine and finished with perilla powder and sansho pepper. Anyone at the…

Order the sanchae bibimbap or the grilled hwangtae and either way a bowl of hwangtae haejangguk, dried pollack soup, co…

There are only three dishes: abalone pot rice, stone octopus and pork belly in gochujang, and a crisp pancake. Waits ar…

Seasoning is kept light, so even the braised cutlassfish tastes of radish and fish before sauce. The set for two pairs…

Getting here means cutting through a market and into a lane of villas and houses, where a converted home serves gomtang…

The black pork platter puts ogyeopsal (five-layer belly with skin) and hangjeongsal (pork jowl) on the same grill, and…

Na Yeo-im, named one of the 2021 Ten People Who Brightened Korea, runs the kitchen at this home-style Korean restaurant…

There is no menu to choose from: grilled fish heads the baekban set meal from Monday to Thursday and on Saturday, while…

So clear it recalls chicken stock, the broth at Grace Gukbap carries tender meat that keeps turning up spoon after spoo…

Two soups anchor the menu, golpchae galbitang (beef rib soup) and tong-dogani-tang (ox knee soup), and the broth arrive…

Black sesame or pumpkin porridge opens the royal court cuisine course at Jihwaja on Jahamun-ro, followed by lightly sea…

Bori gulbi is dried croaker, so once grilled its flesh is firmer and less moist; it is eaten over warm rice loosened in…

The seafood stone-pot bibimbap puts octopus, sea squirt, abalone and cockles into a hot stone pot with the rice and let…

Common buckwheat is blended with bitter Tartary buckwheat from Gwangpyeong-ri on Jeju, ground with the hull, which give…

Beef brisket, tripe and big cubes of seonji (coagulated ox blood) sit in a spicy, savory broth in the Jeju-style haejan…

Clean your plates and mention it at the register, and you get a coupon for extra meat on the next visit. Take only what…

At Morak Sikdang in Deokso, diners never grill the galmaegi-sal themselves. Staff cook the whole-cut pork skirt at the…