Restaurant in South Korea - 102 Restaurant Picks | Page 3

The Yam Yam cheese tonkatsu, stuffed with plenty of cheese, is the first thing to sell out, and when ingredients run lo…

Well-ripened avocado tops the Goro deopbap, and the house sashimi soy sauce can be bought by the bottle to take home. T…

People come here for hwangtae kalguksu as breakfast, so a line forms at the door early, and on weekends or holidays the…

The assorted tonkatsu brings loin, tenderloin and cheese katsu together on one tray, and of the three, the cheese katsu…

The seafood pilaf with baby octopus (jjukkumi) is generous even as a single order, with a gentle heat that people who a…

When the shop was named a Hundred-Year Store in 2019, it had already been making wandang for 36 years, having started a…

This restaurant and bar has kept the same second-floor room on Wonhyo-ro since 2006, with dark wood, brick, chandeliers…

Step through the door of a hanok on a Hwangnidan-gil alley and the tables are Western, the cooking French. The Gyeongju…

For the kong-guksu, black soybeans are stone-ground fine and the cold broth goes out without a single ice cube, smooth…

Private rooms in several sizes make this beef house a fit for occasions that call for a closed door: meetings between i…

Each bowl of seolleongtang, beef bone soup, comes with its own stone pot of rice. Scoop the rice into the soup and a la…

The kitchen serves both Thai and Italian, and if you ask the staff what to order, they will point you to the Thai side…

For more than 20 years this Sutaek-dong kitchen has cooked one thing only: dongtaetang, a stew of frozen pollack. The p…

Anyone expecting mulhoe swimming in cold broth may pause when the bowl arrives. This is the Pohang style: thinly sliced…

Only 150 handmade burgers are made a day, and the doors close once the ingredients run out. Patties hit the griddle onl…

Pasta, pizza and steak come out of a hanok-style building on Yulgok-ro in Jongno. The pasta list covers pollack roe cre…

Pocheon's Idong galbi, marinated beef short ribs from the town of Idong, leads the menu here, alongside pork galbi, unm…

Chicken boiled every morning and torn by hand, plus a clear broth from the bones, carry the only two dishes on the boar…

Snow crab sits out two ways, chilled and freshly steamed, with abalone, sashimi and sushi filling out the seafood secti…

Freshwater fish simmer until the flesh falls apart, then the bones are strained out, leaving a thick, nutty soup. That…

Tucked into an old house deep in Sinchon-ri village, the place is easy to miss, yet from the tables the sea sits right…

Which fish arrive, and how long they are aged, shifts with the season, so the aged sashimi in the dinner course changes…

Flatfish (gajami) or jangchi is braised with radish in a sharp, spicy sauce and served in a pot sized for sharing, the…

Hanwoo, Korea's native beef, is cut into chateaubriand, inner sirloin, rib cap, striploin, tenderloin, ribeye, tongue a…