Chinese in Gangnam: Mutan Apgujeong Bonjeom & More - 10 Local Picks

The steak truffle jajangmyeon sends up the smell of truffle the moment it lands, topped with thick slices of steak. Aft…

Shiitake caps stuffed with minced shrimp and pork, fried and coated in a garlicky, sweet-salty doubanjiang sauce: eohya…

Onions in the gan-jjajang barely touch the wok and stay crunchy and sharp, close to raw, against the black-bean sauce s…

Cold jjamppong comes with chewy noodles and seafood in an icy, chili-sharp broth that tastes closer to Chinese cold noo…

Tangsuyuk comes straight from the fryer with a clear lemon sauce on the side, so the crust stays crisp while you dip. E…

In the gochu tangsuyuk, the crunch comes from crisp fried nurungji (scorched rice) rather than batter, sharing the plat…

Peking duck needs a reservation at least a day ahead, and it arrives with the thin roasted skin carved away from the me…

Each table has an automatic rotating roaster that turns the skewers so the lamb browns evenly on every side. Lamb rib s…

The chef carves the Peking duck beside the table, and the pancakes come individually separated by film so they stay sof…

The lunch special changes by weekday: Chinese-style spicy pork over rice on Tuesday, mapo tofu rice on Thursday, assort…