Restaurants in Gangseo, Seoul - 37 Picks

Native Korean chicken (tojongdak) gives the dakdoritang, a spicy braised chicken stew, a much chewier bite than regular…

One pot of spicy mushroom stew carries the whole meal: mushrooms and vegetables first, then kalguksu (knife-cut noodles…

Water parsley, mushrooms and onion simmer in a spicy broth that starts out light on salt and grows stronger the longer…

Ten kinds of grain and ginseng go into the broth, which makes this samgyetang (whole young chicken soup) nuttier and th…

Around 200 cats roam a converted house, its yard and a grassy hillside in Gaehwa-dong. There is no cafe menu: admission…

Pork trotters arrive warm the moment you order, blanketed in sesame seeds, with chewy skin and moist meat. The shop has…

Beef and vegetables simmer in sweet-savory warishita broth for Sukiyaki Set A, then get dipped in egg yolk; shabu-shabu…

Orders go in at the counter under the green sign, and food is brought to your table. Bibim guksu uses chewy noodles a b…

Aged pork belly (samgyeopsal) and pork neck (moksal) are cut 3.5 cm thick and grilled at the table by staff. The brand…

The aged pork arrives in thick slabs with the rind still attached, giving each bite both chewy skin and tender meat. St…

Hong-jjamppong, the red version of this spicy seafood noodle soup, is wok-fired over high heat for a smoky edge, while…

Stir-fried over high heat, the pork, seafood and bean sprouts in the bul-jjamppong (fiery seafood noodle soup) give the…

Order suyuk-baekban and the boiled pork arrives on one shared plate for the table rather than in individual portions; n…

A brass relief of a pig's hindquarters marks the facade, and diners wait on the first floor before eating on the second…

Pure buckwheat noodles have little chew; the nutty buckwheat flavor comes through instead as you work through a mouthfu…

With Gimhae Airport and a cluster of rental-car offices close by, this milmyeon shop works as a first or last meal in B…

The sundaeguk on this Deungchon-dong side street comes in a clear, clean broth with the strong pork smell trimmed away,…

Under a sweet-spicy glaze, the monkfish flesh falls apart in soft flakes while slices of monkfish stomach on top add a…

A clay pot of doenjang-jjigae, soybean paste stew, bubbles in the middle of each round grill, with the meat cooking aro…

Right by Exit 1 of Magongnaru Station, thick fresh pork belly cooks on the upper part of the grill while sour kimchi si…

Broth and meat come separately here, so suyuk-baekban puts a plate of boiled pork, tofu and stir-fried kimchi beside th…

No second orders are taken. Decide up front how much tteokbokki to get along with ramen, chewy jjolmyeon noodles, fish…

Inside, the room recreates a traditional charcoal kiln, with straw-mat cushions and a high ceiling, and strong ventilat…

The broth has a faint fermented-soybean-paste note and almost no gamey smell, and the pork offal inside is generous. Yo…