Restaurants in Junggu, Seoul - 278 Picks | Page 4

The flagship of the bossam chain founded in 1975 moved during redevelopment and reopened with a modern, restaurant-styl…

Serving robots carry dishes across a large third-floor dining room on Myeongdong-gil, about 350m from Euljiro-ipgu Stat…

A small glass of ginseng liquor lands next to every bowl in the second-floor dining room near Myeong-dong Station Exit…

Concentrated drops of coffee fall into the cup and roll like glass beads in the marble coffee brewed at the counter. Fo…

Large second-floor windows frame the Chinese Embassy and its trees, since this Myeongdong dessert cafe occupies a renov…

Three dipping sauces sit beside the nakji haemul pajeon: sashimi soy, dark soy, and chojang (vinegared chili paste). Th…

The breakfast plate starts with country bread toasted crisp in olive oil, spread with avocado and topped with a runny-y…

A Linea PB espresso machine backed by E80+, Scody 2 and EK43 grinders makes for serious equipment in a small alley cafe…

This was the original main branch until the head store moved toward Unseo Station. For the ppalgangeo nakji jeongol, po…

A single slab of brisket, about the size of a basketball player's palm, fills the bowl when you get the special (teuk)…

Seodaesal, named for its broad flat shape, and jjakgalbisal, meat taken along the rib bones, lead the Korean beef cuts…

Run by a Nepali owner, this Indian and Nepali kitchen near Myeongdong Cathedral draws a largely foreign crowd. The sign…

Every morning the kitchen forms its own 100 percent Hanwoo beef patties, and the bacon is house-made too. That bacon is…

Haemul kalguksu is the one thing on the stove, in a broth made from dried pollack and loaded with scallops, clams, muss…

Lamb rib shashlik takes about 30 minutes after ordering, and it arrives tender with no gamey edge, mild enough for peop…

Ten pan-fried dumplings arrive joined at the edges in a single sheet; pulled apart, each has a thick, chewy wrapper cri…

The clear broth tastes almost plain at first, then builds a meaty depth with each spoonful, and stays free of grease ev…

Rather than crumbling apart, the patty holds together with a meaty grain, giving it more bite than the softest hamburg…

Matcha milk tea arrives in an unusually wide, large cup, thick with tea and leaving a faint powdery finish. The roasted…

The 60-dish seafood spread puts thick slices of seasonal sashimi in the middle, then brings live octopus, abalone sashi…

The entrance sits a few steps into an alley off the main road, and the first thing you see inside is meat being butcher…

A whole chicken comes to the table glossy from more than an hour over oak firewood. Inside the chamnamu neungi jangjak-…

The stone-plate yukjeon, egg-dipped pan-fried beef, uses noticeably thicker beef than most jeon pubs and comes with a f…

Even with dak-muchim or dak-jjim, each diner gets a bowl of clear chicken broth, and leftover meat plus a bowl of rice…