Meat in South Korea - 39 Restaurant Picks

Gochujang bulgogi comes with thin, crisp fried dumpling wrappers and Cheongyang chili mayo, and piling the spicy-sweet…

Spice comes in four levels, and level 2 is already hotter than Shin Ramyun. The yangpuni galbijjim, made only with Kore…

About 5 minutes on foot from Exit 1 of Sinyongsan Station, on the Yongnidan-gil strip, special pork cuts go over natura…

Every seat at Woosum faces the counter, in a basement room on Uisadang-daero in Yeouido where the chef grills Korean ha…

Under the eaves of a hanok on Hwangnidan-gil, mukeunji deunggalbi-jjim, pork back ribs braised with aged kimchi, falls…

In the mal-yukhoe deopbap, the raw horse meat is not cut into the usual strips but minced fine like negitoro, and over…

Shiitake mushrooms cooked with the meat give pyogo samhap an earthy depth that sets it apart from the other sides. The…

Fine scoring across the kkot-moksal, a pork neck cut, keeps meat that usually dries out as tender as beef. Staff season…

Staff grill the thick-cut special pork belly and neck at your table and cut it into pieces, leaving diners free to just…

The marinated pork galbi has an old-school charcoal-grill flavor and comes in big portions: 4 servings left two diners…

Pork belly is first seared over burning straw, which leaves a light smoky aroma and no gamey smell. Cheongdo minari sam…

Wedges of white kimchi grill at the edge of the hot plate, then get dunked in a salted-anchovy dipping sauce and eaten…

Staff grill the Iberico pork from start to finish, using a blowtorch alongside the direct flame. Thick-cut kkot-moksal…

Staff grill the meat for you on a wide cast-iron cauldron lid rather than a standard grill. The first order must be at…

At the original Gimjin Moksam on Jahamun-ro 1-gil, a staff member stays with each table and grills everything. The thic…

Staff grill every piece from start to finish, then hit the surface with a torch. There are indoor and outdoor tables, r…

Staff grill everything: the samgyeopsal (pork belly) and moksal (pork neck) arrive par-cooked and are finished at the t…

Galmaegisal (pork skirt) and Daegu-style makchang (grilled intestine) leave the kitchen already cooked, and the briquet…

This standalone building on the slopes of Palgongsan looks straight at the mountain through floor-to-ceiling windows. H…

Staff grill the meat and walk you through the dips in order: salt, fish sauce, seasoned scallions, then the house veget…

At this old-school grill near Onsu Station, thick chunks of unmarinated pork, deonggeori saenggogi, cook over coal briq…

Front-leg pork goes into the bossam here, so each boiled slice carries both lean meat and a strip of fat, while the jok…

The aged hanwoo sirloin goes onto cast-iron plates rather than charcoal, and staff do the grilling. How well it is cook…

Pork trotters simmered in a gamasot iron cauldron come out in thick slices, the skin chewy and the meat tender, and a l…