Korean in Gangnam: Jungang Haejang & More - 22 Local Picks

As the gopchang jeongol boils, fat and beefy flavor from the intestines melt into the red broth, the napa cabbage turns…

Lamb comes two ways on Nonhyeon-ro 95-gil in Yeoksam-dong: yanggalbi, bone-in lamb ribs, and yangkkochi, skewered lamb.…

Octopus, beef intestines and shrimp share one pot in nakgobsae, and the sauce, savory rather than simply hot, ends up m…

Bang-a herb oil, gamtae seaweed and kimchi broth turn up across chef Yim Jung-sik's tasting menu, Korean ingredients wo…

Only front trotters go into the jokbal, which comes out tender, free of gamey smell and lightly seasoned. Regular, spic…

Hot stones placed under the main dish keep the deungsim bulgogi, thin-sliced marinated sirloin, steaming until the plat…

The sign says naengmyeon, yet many diners come for galbi-jjim, braised short ribs on big bones in a sweetish house sauc…

Doors stay open 24 hours from Monday to Saturday, so a bowl of yang-seonji haejang-guk, hangover soup with beef tripe a…

Trees fill the windows of this second-floor dining room in Cheongdam, where a single tasting menu applies French techni…

The broth looks clear yet is rich enough to make the lips stick slightly, and it comes to the table fully seasoned, wit…

Clear soup with tiny freshwater clams and chives comes alongside a big bowl of vegetables and a dish of thick soybean p…

Ox tongue in the special seolleongtang is tender enough to melt, and the chunks of beef are so big that a separate suyu…

The pork spine bones are grilled over charcoal first and only then tossed in a sweet, fiery sauce, which keeps the red…

Photos of BTS and TXT cover every wall and the ceiling, a record of the two groups eating here since their trainee days…

Pot lids signed by celebrities line one wall, and kimchi jjigae comes in single-serving aluminum pots, each diner picki…

Each mandu is larger than a fist and can be ordered singly, its mild filling of meat and glass noodles lifted by a spoo…

Bokbunja (black raspberry) aperitif and a welcome card with your name open a long course that moves from cold plates to…

Three makgeolli are brewed in-house: ricotta cheese, blueberry and a house version made without aspartame or additives.…

In the minari nurungji chicken hot pot, scorched rice soaks up the broth and turns from crisp shards to soft rice as it…

Seoul-style sundaeguk arrives bubbling in an earthenware bowl, its broth milky and creamy; a spoonful tasted before the…

Na Yeo-im, named one of the 2021 Ten People Who Brightened Korea, runs the kitchen at this home-style Korean restaurant…

Common buckwheat is blended with bitter Tartary buckwheat from Gwangpyeong-ri on Jeju, ground with the hull, which give…