Korean in Junggu: Gamja Bawigol & More - 43 Local Picks | Page 2

The gamja-jeon is made from finely chopped potato, pressed thick and large and fried crisp like a hash brown, with thin…

Bone-in short rib suyuk, boiled beef ribs for two or three, comes with the meat already pulled off the bone, sitting ov…

The name says gomguksi, but the clear Andong-style noodle soup is mild to the point of bland, and the pot people actual…

Coarse chili flakes, ginger and plenty of sesame oil set the yangnyeom gejang (raw crab in spicy marinade) apart from t…

Despite the name, the centerpiece at this 40-plus-year-old spot near Yaksu Station is Northern-style jjimdak: chicken s…

Thick octopus arrives sizzling on a hot stone plate in a sweet-spicy sauce, with glass noodles underneath drinking it u…

Two dishes anchor the table: kimchi-jjim, long-braised kimchi, and samgyeopsal bossam, boiled pork belly sliced for wra…

Three floors up on Myeongdong 7-gil, bubbling sundubu, a soft-tofu stew, arrives with freshly cooked stone-pot rice. Ba…

The shop is tucked into a quiet lane near Namsangol Hanok Village, yet its outdoor kiosk draws a lunchtime line, and di…

The dining room borrows its look from the old Seoul Station building, mixing early modern details with a clean, contemp…

Altang, a spicy fish-roe soup, and soft tofu stew come in earthenware bowls big enough to surprise first-timers. The gr…

Near Yaksu Station, this small noodle house pairs anchovy-broth guksu and spicy mixed bibim guksu with bossam, sliced b…

Bite into these fish cakes and they push back, firm rather than spongy. They are handmade with less flour and more fish…

Tucked inside a shopping arcade between Chungmuro Station and Dongguk University's back gate, this small noodle shop re…

Freshwater snails show up three ways on one table: folded into doenjang ssamjang, tossed in a tangy salad, and simmered…

A cauldron of beef-bone broth simmers by the entrance, visible from the street. Seolleongtang comes milky and rich with…

Jaecheop are such tiny clams that nobody bothers picking out the meat; they are spooned up with the clear broth. The se…

Two soups anchor the menu, golpchae galbitang (beef rib soup) and tong-dogani-tang (ox knee soup), and the broth arrive…

The gukbap is made by warming the rice in the broth until every grain is seasoned, and the soup itself is mild with a s…