Restaurants in Seodaemun, Seoul - 50 Picks | Page 2

Kale, perilla leaves, green and red lettuce, angelica and napa cabbage sit in a self-service vegetable fridge, and refi…

At lunch, office workers from around Seodaemun Station fill every table of the Tongil-ro dining room, though turnover i…

Garlic is piled into the maneul dakbokkeumtang, a spicy braised chicken stew, until it flavors the whole sauce, and che…

Draft taps rotate constantly at this cozy Yeonhui-dong pub, so the board looks different almost every visit. Styles and…

Rose jjamppong, seafood noodles in a red broth softened with tomato and cream, sits on the menu beside the classic spic…

Thick slices of salmon blanket vinegared rice, with the rice kept modest so the fish leads each bite. The same salmon c…

Hand-cut noodles come first, and once they are gone, an egg stirred into the leftover broth turns it soft and porridge-…

After moving from Yeonhui-dong to Hongjecheon-ro in Hongeun-dong, the shop still grills Jeju nokdon pork belly and thic…

Hot noodles, never rinsed, are coated in raw egg for kamatama udon, and a generous pour of its own tsuyu brings up the…

Siphon coffee is brewed in full view, and the vacuum extraction plays out right at the counter. Lattes use milk filtere…

Served whole rather than sliced, the chimichanga keeps its fried shell crisp to the last bite. Beef and chicken tacos a…

Thin, springy noodles are pulled by a machine in the shop and slip down with a broth sharpened by dadaegi (spicy season…

Cut into the poached egg and the yolk runs into the hollandaise, soaking the bread and mildly salted bacon of the eggs…

In a basement off a quiet Yeonhui-dong alley, Texas-style beef ribs cooked low and slow for hours pull apart along the…

Neck-bone meat piles almost over the rim of the haejangguk, a hangover soup built on long-simmered beef-bone broth with…

Thick wrappers give the gun mandu (pan-fried dumplings) a browned, crisp base and chewy folded edges. The filling is no…

Each diner gets an individual wooden tray: salad and sweet pumpkin porridge to start, the main dish, and an orange slic…

Frozen pollock goes onto a heated iron plate under a red chili sauce and keeps bubbling at the table. Unlike a pot-brai…

Locals near Myongji University have been coming here for more than 20 years, and the renovated room is now brighter. Ya…

Real octopus goes into the Osaka-style takoyaki, and the okonomiyaki, a savory griddle pancake, is packed with plump sh…

Strawberry makgeolli is made with fresh strawberries and banana, and its zero version swaps sugar for stevia and allulo…

Pizzas go into the oven only once ordered, the smell drifts out into the Yeonhui-dong alley, and the cheese is piled on…

Rice and wheat flour go into the long tteokbokki cakes, giving them a chew with a slight stretch. Regulars top the swee…

Only two main dishes are on the board on this Sinchon student street: ragu pasta and lasagna. The pasta mixes meat sauc…