Korean in South Korea - 681 Restaurant Picks | Page 8

Grated potato and potato starch are rolled into the smooth, chewy dumplings at the center of this Eunpyeong noodle shop…

Orders are taken early, and it pays to decide before you sit down. The usual order for two is two bowls of gukbap and a…

Raw-beef stalls line this alley of Gwangjang Market, and Buchon sits two minutes on foot from Exit 8 of Jongno 5-ga Sta…

The broth is dark and heavy, yet almost free of the porky smell that puts some people off dwaeji gukbap (pork and rice…

Bang-a herb oil, gamtae seaweed and kimchi broth turn up across chef Yim Jung-sik's tasting menu, Korean ingredients wo…

Every rice dish comes in a stone pot. The Tongyeong sea squirt bibimbap carries a strong briny aroma, while the sea urc…

Noodles are made in-house alongside the grilled pork, so spicy clam kalguksu, thick perilla-seed kalguksu, fresh noodle…

Since 1968 this back-alley spot in Chungmuro has served baeksuk baekban: half a boiled chicken, a rich chicken gomtang…

Big chunks of seonji, congealed ox blood, line the bottom of the bowl, layered with tripe, namul and bean sprouts. The…

The daseulgi haejangguk uses a doenjang broth with gondeure, a Gangwon mountain green, in place of dried radish greens,…

The pork gukbap is finished by toryeom, hot broth poured over the rice and drained off, and the broth is milky yet clea…

Near the end of the hot pot, the leftover broth gets a scoop of kongbiji (ground soybean pulp) and ssamjang, then boils…

Tofu is made every morning from Korean soybeans, and the doors open early. The chodang sundubu set brings lightly seaso…

Acorn runs through nearly the whole menu: acorn jelly salad, muk-bossam, tosokjeon pancake, sweet-and-sour shiitake, co…

Brass bowls of Naju gomtang arrive with the rice already inside, warmed by repeatedly pouring hot broth over it (a tech…

The sound of water comes with every spoonful of soup, because a mountain stream runs right beside the dining area. The…

Every set meal comes with a doenjang stew thick with shepherd's purse (naengi) and pieces of meat, plus side dishes. Th…

A whole dried pollack, hwangtae, is grilled with nearly every bone removed, golden outside and moist within. Unlike the…

The chili paste is already in the bowl when it arrives, and if you taste the broth before stirring it in, it has a savo…

In most duck-and-deodeok dishes the root is little more than a garnish; here deodeok makes up close to half the platter…

The menu has just two lines, the Yeongwol set and the Donggang set, and once you sit down Gangwon Province dishes arriv…

The shop sits in a narrow lane inside Gohyeon Market in Geoje; wander the market and the blue sign turns up. Rice never…

Sunrye gukbap arrives as a milky broth filled with broad, thin slices of lean pork, barely seasoned, with salted shrimp…

Thin slices of green Jeju citrus (cheonggyul) cover the chilled broth, and their juice seeps in a little more each time…