Restaurants in Yeongdeungpo, Seoul - 89 Picks | Page 4

At lunch the kitchen serves galbitang, a clear beef-rib soup with rice on the side, and in the evening the same hall tu…

Seasonal wild greens brought from Jirisan cover the table in the Jirisan sannamul jeongsik, the set meal the restaurant…

Two large chunks of cod go into the teuk (large) daegutang, a cod soup whose broth is sweet-edged and clean, the kind p…

From every seat at the kitchen counter, the chef's hands shaping each piece of sushi stay in full view through the omak…

From the 58th floor of the Hanwha Life building, the former 63 Building, the dining room looks out over Seoul. The cour…

Jeju-style pork noodles and gukbap are served here in Mullae-dong, on a side street off Seonyu-ro. Besides Mullae gogi…

A large open fridge of bottles and cans stands beside the draft taps, and drinkers pick their own bottles. Sours run de…

Green paint and warm wood stand out among the metal workshops of Mullae-dong, where a 2023 KCRC roasting competition wi…

On the third floor across the street from IFC Mall in Yeouido, kaisen-don arrives with thick slices of salmon, tuna and…

Staff grill every piece for you, from the first slice until you are about to leave, and top up sauces and side dishes w…

Inside The Hyundai Seoul, seasonal ingredients shape the lunch and dinner courses, which run through to dessert. Among…

Each spring the kitchen buys roe-filled female blue crabs landed at Anheung Port in Taean and flash-freezes them, so th…

Clean your plates and mention it at the register, and you get a coupon for extra meat on the next visit. Take only what…

Red-vinegar rice (akazu shari) and restrained seasoning keep each piece easy through a long course. Between sashimi and…

Raw duck goes onto a hot stone plate with whole garlic cloves, and the garlic soaks up the rendered fat until its bite…

The Abai sundae made in-house is thicker and denser than glass-noodle sausage, so each slice is a real mouthful. Abai s…

The BULO tasting course, built on open-fire grilling and fermentation, is what Chef Park Hyo-nam serves on the 50th flo…