Restaurant in South Korea - 102 Restaurant Picks | Page 4

This second-floor snack shop has been in Myeongdong since the 1980s, and nearly everything on the menu leans sweet. The…

Pork cutlet and milmyeon, the chewy wheat cold noodles of Busan, are ordered side by side at this Bongmyeong-dong flags…

Mackerel, hairtail or red tilefish anchors each grilled fish set, and every one also brings stir-fried Jeju black pork…

The grilled-fish sotbap set, built around rice cooked in its own pot, puts mackerel, Atka mackerel, rockfish and flatfi…

Abalone fried rice with a buttery edge comes with a peanut sauce for mixing in, and chopped cheongyang chili cuts the r…

Set in a residential lane near Songnidan-gil, 72420 sits just far enough from the Seokchon Lake and Lotte World Tower c…

One plate of fried rice is enough for two to share. Most people go for the spicy beef fried rice or the version with po…

Order the wang-donkatsu and instead of one giant cutlet you get several thin, old-style Western-diner pork cutlets cove…

Trout sashimi is sold by weight, starting at 1 kg, and the platter keeps lean slices apart from the fattier belly. Most…

Long shreds of beef and thick-cut scallions go into the red broth of the yukgaejang, made from a recipe kept for 30 yea…

Cheongju has three restaurants called Goesan Sikdang, and unless you enter Sugok-dong, Seowon-gu in your navigation, yo…

No gochujang goes into the yukhoe bibimbap: the seasoning comes from the raw beef itself and spreads only when the bowl…

Momguk simmers gulfweed, a Jeju seaweed, in pork broth, and the bowl carries the nuttiness of seaweed soup, a slippery…

The founder brought the dish back from Japan and opened in 1947, and the family still runs this single shop with no bra…

The seafood jjamppong at this Chinese-Korean restaurant near Hamo Port comes crowned with a whole flower crab, though t…

Right across from Ilgwang Beach, the glass walls take in a calm stretch of sea, and the outdoor terrace is close enough…

The dumplings are folded by hand in a kitchen you can see from the tables. Pan-fried as gun-mandu, they come out crisp…

Phoning ahead for a reservation shortens the wait, because each stone pot of rice is cooked to order and takes about 15…

The garlic galbi does more than smell strongly of garlic; the flavor sinks into the pork and keeps it from feeling grea…

Seonggye deopbap is warm rice with sea urchin on top and nothing else. If raw urchin does not appeal, there is also a s…

An Indian chef cooks in the open kitchen, and Indian diners come in to eat as well. Butter chicken makhani is rich with…

Every morning before dawn, domestic soybeans are boiled in a traditional iron cauldron to make the day's tofu on site.…

The waiting room is stocked with free coffee, ice cream and puffed rice crackers, eaten while you wait and grabbed agai…

Jjukkumi, webfoot octopus stir-fried until smoky, gets mixed into a big bowl of rice with shredded radish, young-radish…