Restaurants in Mapo, Seoul - 259 Picks | Page 4

Thai staff, a Thai flag on the wall and recognition from the Thai government as an overseas Thai restaurant set the ton…

The sauce on the dakbokkeumtang, spicy braised chicken, cooks down thick and soaks deep into the meat, and the boneless…

Big windows and folding doors open the room onto the Gyeongui Line Forest Path near Gongdeok Station, making lunch on m…

The room is compact and the queue near Hongdae runs long, and late arrivals may find some items already sold out. Mazes…

Fresh fryer oil goes in every day, so the freshly fried chicken comes out clean rather than heavy. Yangnyeom chicken, c…

A Japanese owner makes the thick udon noodles fresh each day for this narrow shop in Hongdae. Queues are common, and in…

A Korean-style motsunabe, offal hot pot simmered at the table, anchors the evening at this izakaya by the Gyeongui Line…

Pick a single-origin pour-over here: the Yeonnam branch of Kunes Brewing Spot, whose original shop is in Haengsin-dong,…

Beef short ribs braised with jujubes, ginkgo nuts, mushrooms and pine nuts until the meat slips off the bone anchor the…

Wine and whisky can be brought in with no corkage fee, and whisky is poured into dedicated glasses, so the Korean dishe…

Topped with honeycomb and seasonal fruit, the honeycomb seasonal fruit French toast leans on bread sweetness and fruit…

A converted house on Donggyo-ro 29-gil serves the Beotkkotjip cream latte, royal milk tea and drinks made with house fr…

Skewers go over charcoal in an open kitchen facing the bar seats, so counter diners watch each one cook. Negima pairs c…

White walls hung with paintings, low lighting and generously spaced tables keep conversations from drifting between gro…

The broth of the Kkeut ramen is black enough to hide the noodles, and the first sip hits hard with soy salt before a fa…

Only one dish comes out of this kitchen: ppyeo-haejangguk, pork-bone hangover soup, in regular or special size, and reg…

Yang, the first stomach of the cow, fills much of the bowl, joined by one big block of seonji (blood curd), siraegi (dr…

Ogyeopsal (skin-on pork belly) and jjoljjoli-sal come out already par-cooked in a kitchen oven, and staff stay with the…

The cigar room is fully walled off from the main lounge, so guests who only came for whisky or cocktails stay clear of…

Winter daebangeo, large yellowtail, is sliced thick and plated by cut: pale belly whose fat melts on the tongue, and da…

Pork-bone broth dense enough to recall Korean ox-bone soup holds thin hosomen noodles, and both broth strength and nood…

Cut open, the rosu katsu (pork loin cutlet) shows a faint pink blush yet is evenly cooked and moist, and the pieces run…

Yellowtail comes cut thick and split by section on one plate: back, belly, the navel cut and the strip between, each ca…

The tangsuyuk batter clings thinly to the pork and shatters with a light, hard crunch that recalls yugwa, a fried rice…