Restaurant in South Korea - 102 Restaurant Picks | Page 2

Dugasi is Jeju dialect for a married couple, and true to the name, a husband and wife run this small place and cook onl…

Open since 1985 and now run by the second generation, the restaurant dry-ages hanwoo beef in open air for three to six…

Shrimp stock, tomato and basil make the broth for the shrimp tomato udon, which tastes closer to an Italian soup than t…

Fresh flowers for sale surround the tables and the same two floors host floral classes, which puts a meal at Terrace KU…

This Western restaurant sits in a residential corner of Gyo-dong, Gangneung, and some of its pastas and oil-based dishe…

No meat and no meat stock go into this French tasting course; vegetable stock, butterfat, fish and shellfish carry the…

A wristband handed over at the door logs every pour from the self-serve taps by the milliliter, so you can try several…

Reservations are taken by phone on the day only, and it is common to redial dozens of times before getting through. The…

Every table is booked in advance, and with the owner cooking alone, reservations are hard to get. Domestic fresh pork b…

Black sesame pasta and chashu oil pasta are the names that catch the eye on the menu. The chashu version tosses tender…

Up on the second floor of a building on Worldcup-ro in Seogwipo, the sign is easy to miss, but inside the room feels li…

Dakbokkeumtang, braised chicken, splits into two broths: hong-doritang, red and spicy, and baek-doritang, clear. Sugure…

Gogi guksu, thin wheat noodles in a rich, cloudy pork broth topped with sliced pork and shredded green onion, is the di…

Meat is chosen at the butcher counter by cut and weight, paid for first, and grilled by diners at their own table, with…

Handmade burgers, pasta, steak and salad make up the menu on a side street between Itaewon and Gyeongnidan-gil. Burgers…

Special rosu katsu, thick-cut pork loin, keeps its rim of fat: the crisp crust gives way to juicy meat and then a chewy…

Seasoned with nothing but black and white sesame, the special abalone porridge (teuk jeonbok-juk) stays nutty without c…

Order the Hallasan fried rice and a staff member piles it into a mountain on the griddle while running through the stor…

A sauce of soy and abalone innards carries the jeonbok-dolsot-bibimbap, abalone rice in a hot stone bowl. It tastes qui…

Customers pick a packet of ramen from the shelves, pay at a kiosk, then build the bowl in a special container and boil…

There is steak on the menu, but the dish people bring up first is the hanchi-saeu arancini, made with squid and shrimp.…

It sits upstairs in Sungsimdang's main store, so bread bought on the ground floor can come up to the table. It works li…

Every table has a small mortar for grinding sesame seeds into the katsu sauce. Deungsim-gaseu, the rosu katsu, is fried…

For a place called Mayonnaise, the signature mayonnaise pilaf barely tastes of mayo at all; it is a spicy, salty fried…