Restaurants in Dongjak, Seoul - 41 Picks

Sweet first and spicy on the finish, the sauce for the cook-at-the-table tteokbokki blends black bean paste with gochuj…

Office workers around Sindaebang-dong have lunched on this sundaeguk since 1993, and the signature siraegi vegetable su…

A long makgeolli list, including Haechang and Daedaepo, invites trying unfamiliar rice brews at this jeon house near Sa…

Sushi, gunkan, rolls, sashimi, grilled meats, made-to-order noodles and desserts add up to roughly 130 items across a 3…

Facing west from the south end of Dongjak Bridge, the floor-to-ceiling windows look out on the Han River as the sun goe…

Lifting the smoke-filled dome at the table releases wood smoke trapped around the patty and bun. Patties are ground fro…

The assorted gopchang platter comes out pre-grilled and staff finish it at the table, which takes the guesswork out of…

Sashimi here can be cut to one of three thicknesses: thin slices melt softly, thick ones give more chew. Matured-sashim…

Soy sauce is brushed onto the fish rather than the sushi being dipped, and wasabi is served on the side instead of hidd…

Since 1975, this Sindaebang institution has served kkori-jjim, braised oxtail heaped with scallions and meant to be dra…

Sliced beef with scallions and pickled radish sits over rice in the gyudon served on the ground floor of this Noryangji…

Milky and free of gamey smell, the broth simmers for 8 hours and then rests for 6, and it arrives with chili paste (dad…

Mackerel here goes on the grill whole rather than in pieces, arriving glistening with fat; the fish is imported and fai…

At this stall inside Noryangjin Fish Market there is no set meal; you pick the fish and decide how much to buy for your…

The sign's name, Dadogine, joins the owners' nicknames, Dajeong-i and Doksa. The aged bone-in pork belly comes from the…

Thick pork in a thin coat of panko shatters lightly at the first bite and stays juicy inside. Deungsim katsu, pork loin…

Broth bowls come in three styles at this Noryangjin spot: Saigon pho, hu tieu, and the spicy bun bo Hue. For dry noodle…

Milky pork-bone broth opens so cleanly, with no gamy smell, that it gets mistaken for chicken stock, and a heavier meat…

The rice is pressed loosely enough to leave air between the grains, so each piece falls apart lightly in the mouth with…

A whole lobster crowns the pot, with clams, octopus, abalone and vegetables simmering underneath, and pots come in medi…

Red neon, Liverpool shirts and historic club scarves cover the walls, and every seat turns toward one big projector scr…

Fried at low temperature, the pork cutlets come out with a pale golden, light crust. The sang-roseu katsu puts three pi…

The grill tables at this Heukseok Market barbecue spot have a sunken well in the center, where doenjang stew bubbles wh…

Seven or so seats at a single bar counter make up the whole room, and ordering turns into a conversation with the barte…