Restaurants in Yeongdeungpo, Seoul - 89 Picks

Office workers pack this basement dining room off Gukjegeumyung-ro at lunch, yet the many seats keep the line moving, a…

Tables ordering grilled meat get real charcoal, while stew-only tables cook over compressed briquettes. Two floors of s…

Ground perilla seeds, pine nuts and peanuts thicken the broth of the deulkkae samgyetang (chicken soup with perilla) un…

Clear, pale-brown beef broth leads the Pyongyang naengmyeon, with the beef aroma arriving before any salt or vinegar. T…

Japanese-style curry on the B1 level of Times Square in Yeongdeungpo tastes slightly sweet and heavy, with the spice le…

Each station in this basement buffet under the 63 Building has its own cook, so dishes are made as you ask for them. Se…

High ceilings, old photos of Mullae-dong and a real metal lathe fill this converted ironworks. Galmaegi Caramel Amber A…

Mushrooms, minari (water parsley), broth and kimchi have been self-serve and unlimited at this Yeouido old-timer for mo…

Noodles are cut by machine the moment an order comes in, then rinsed in cold water, giving medium-thick strands that ar…

Kkodeulsal comes from a small section of the pork neck where thick muscle meets a layer of fat; over charcoal the fat t…

From the 59th floor of the 63 Building, the windows take in the Han River, Nodeul Island and the Yeouido skyline. At a…

Minced garlic is packed between the folds of the gopchang (beef small intestine) before grilling, giving the signature…

The whole three-story building on Daerim-ro is given over to octopus: parking and waiting on the ground floor, dining r…

Instead of the head meat most sundae-guk shops add, this Yeouido original fills its bowls with pork intestine. Rice arr…

Sweet, refreshing steamed napa cabbage, a little like white kimchi, sits beside the grilled meat and clears the palate…

Only one meat appears on the menu, bone-in pork galbi, marinated lightly enough that salt, gentle sweetness and charcoa…

Meonjimak comes from Wonjimak, an old name for the orchard village around Dorim-dong, and the business began in 1957 se…

Neungi, a prized Korean wild mushroom, goes into the pot in such quantity that the broth turns almost black, with an ea…

On a side street off Dorim-ro in Mullae, a ground-floor room runs as a brunch cafe by day and a pub with craft beer and…

Thumb-sized chunks of Korean beef, around ten pieces per bowl, fill the hanwoo gukbap (beef soup with rice), which arri…

Served at about 70 degrees Celsius, the clear broth can be eaten right away, though anyone expecting a scalding bowl ma…

A wristband handed over at the door logs every pour from the self-serve taps by the milliliter, so you can try several…

Under a heap of garlic chives sits the house specialty near Yeongdeungpo Station: sokkori-jjim, oxtail in a soy-based s…

The black potato-butter bun is soft and chewy, unlike a standard flour bun, and it carries the Mullae burger with fried…