Restaurants in Seocho, Seoul - 87 Picks

Uneven, hand-cut noodles of varying thickness give the bajirak kalguksu its texture, in a clam broth that stays mild an…

Within a minute of ordering, a bowl of seolleongtang, ox-bone soup, lands on the table. The broth looks clear but carri…

Gaucho-dressed carvers walk skewers of churrasco to the table and slice off whichever cut you point to. A token on the…

Food takes a little while to arrive because the eel is grilled only after you order. Hitsumabushi, the Nagoya-style eel…

The lunch special set, Seogwan Myeonsang, lays out salad, porridge, bulgogi, a dumpling and a slice of boiled beef alon…

Rice steamed with gondeure, a mountain green, is mixed at the table with seasoned soy sauce or gangdoenjang, a thick so…

The moeum bossam set arrives course by course: salad, boiled pork belly, spicy skate salad, acorn jelly and an acorn se…

Not every station justifies the price, but the butter-grilled lobster and the desserts live up to it. Lobster comes off…

Pi-sundae, blood sausage made in house, is packed so tightly with seonji (congealed blood) and minced fillings that it…

Hidden in a residential block, this remodeled house runs from the basement level up to the third floor, and first-timer…

Reaching the cafe means crossing a short footbridge from Jamwon Hangang Park, and the bridge sways slightly with the wa…

Spring, summer, autumn and winter label the four Neurin Maeul makgeolli, each at a different stage of fermentation: sum…

The broth is clear and lightly seasoned in the Hwanghae-do style, and next to milky beef-bone dumpling soups the mandut…

Only 100 bowls of galbitang (beef short rib soup) go out at lunch each day, so late arrivals often miss out. The broth…

Thick patties carry juice and a barbecue aroma, and the cheeseburger at the Seorae Village original keeps everything el…

Bagels here are large and chewy, and each one is paired with a separately flavored cream cheese: olive with lemon dill,…

Sekkoshi, fish such as flounder sliced thin with the small bones left in, crunches as you chew, while the flesh-only cu…

Instead of stuffing the chicken, the kitchen serves the sticky rice in its own bowl, to be dropped into the broth and s…

Before any noodles, a small bowl of barley rice arrives with radish salad, bean sprouts and red sauce to mix into a min…

The Brazilian owner does the grilling and brings the meat to the table on skewers, carving it on the spot. Churrasco st…

A large beef roast rolls up to the table on a silver cart and is carved to the chosen cut on the spot. Slow-roasted who…

Einspanner orders start with a choice of three bases under the cream. Number 1 uses espresso and water for a clear coff…

High ceilings keep the big dining room from getting loud even when every table is full, so this Italian restaurant on t…

The sundae-gukbap comes with dadaegi, a red chili paste, already stirred in unless you say otherwise when ordering. Und…