Restaurants in Seongbuk, Seoul - 32 Picks

Wang galbijjim, giant braised beef short ribs, cooks in a gentle soy-based sauce until even the membrane on the bone tu…

One whole nurungji baeksuk, a slow-boiled chicken with scorched rice, feeds about four, so pairs often take leftover ch…

Bread is picked from the ground-floor cases and paid for in line, then carried up to a broad second-floor cafe that loo…

Tuna kimbap is packed with mayo-dressed tuna and rolled with multigrain rice instead of white. Ssal tteokbokki uses ric…

Pork marinated in soy sauce is grilled over coal briquettes order by order and served on a stainless-steel plate. Dwaej…

Tucked into a market lane in Seongbuk-gu, this small dining room serves Spanish rice dishes and pasta reworked with Kor…

A small plate of radish-kimchi liquid comes with each seolleongtang, meant for dipping the thin somyeon noodles into as…

The first spoonful is mild, almost bland, because the broth is clear and light, and it deepens as the pot simmers down.…

Black pepper hits first in the chadol jjamppong, a rich meat broth with wok-charred onion and zucchini and plenty of th…

Sekkosi, small fish sliced with their fine bones left in, has a crunchier bite than fillet-only sashimi. The shop also…

Ten counter seats fill at once for each seating, and everyone eats the same course of about 16 pieces in order. Reserva…

A thick stone slab takes up the middle of every table, and staff cook the duck on it in front of you. Ori roseu (plain…

Rice is spread thin in the tuna bomb gimbap so the tuna can take over, and each slice is too thick to eat in one bite.…

High ceilings keep conversation from carrying even with tables close together, while dim lights and quiet jazz set the…

Writer Lee Tae-jun wrote much of his fiction in this hanok, now a designated Seoul folk heritage house that his grandda…

Signed jerseys hang inside because Jeong Ji-chun, whose name is on the sign, cooked at the national team training cente…

At this Chinese restaurant near Bomun Station, run by an elderly couple for more than 30 years, the signature order is…

From the second and third floors of a building on a Seongbuk-dong hilltop, the windows look down over the neighborhood'…

Beef is picked from the butcher's counter and grilled by diners on a round tabletop grill near Dolgoji Station. Keun so…

Three generations of an ethnic Chinese family in Korea run this place, and the dining room is more modern and tidy than…

Milgotgan's salt bread leans mild rather than salty, with a thin layer of butter inside doing most of the work. Pastram…

Down an alley near Hansung University Station, a converted hanok with a small courtyard holds a bar lined with bags of…

The udon uses thick, dense noodles closer to jajangmyeon strands than to Japanese udon, and they keep their bite in the…

Fish is aged through a set process to soften the flesh and draw out sweetness and savor before it becomes nigiri or sas…