Family-Friendly Restaurants in Korea

The Lee Jae-mo crust packs the rim half with sausage and half with cheese, and toppings you dislike can be left off. It…

The owner and staff are from India, and with Indian decor and music filling the room, it feels like another country eve…

Galmaegi-sal, pork skirt, goes over the charcoal here, and every bowl of rice comes topped with a fried egg. Spoon the…

Barley rice cooked with some white rice goes into a bowl with seasoned greens, gets mixed with sesame oil and gochujang…

Each earthenware bowl holds three or more big beef ribs, and the meat shows before the broth does. The beef is imported…

Weekdays start from the base san-jeongsik. Deul-jeongsik adds abalone stuffed with shiitake, hae-jeongsik adds borigulb…

The yeonjeongsik tray brings lotus-leaf rice, tteokgalbi (grilled minced-meat patty), doenjang stew and vegetable sides…

Shredded raw Gongju chestnuts top the yukhoe bibimbap, and every spoonful has a crunch of chestnut in it. The gochujang…

The kkomak-jjamppong is milder than its red color suggests, though it still stings a little for anyone very sensitive t…

Shops selling the same dish line both sides of Daegu's Bangogae muchimhoe alley; this one rebuilt its building and has…

In the seonji haejangguk, the congealed ox blood comes on the side as one big block, a bit like a bar of chocolate, so…

Courses change with the seasons, applying French technique to Korean produce, and the bread arrives with house-made tru…

Orders are taken early, and it pays to decide before you sit down. The usual order for two is two bowls of gukbap and a…

Steamed red snow crab comes out in fresh batches every 30 minutes, and a short queue forms each time. Lobster is served…

In the Mushroom burger, a whole mozzarella-stuffed mushroom fritter sits on the patty instead of sauteed mushrooms, and…

Close to 50 years of practice sit behind the marinade, which stays mild and low in salt so the soft chicken in the iron…

Sundubu baekban is the only dish, so you sit down, say how many you are, and the table is set almost at once. The tofu…

The udon goes into the pan with the dakgalbi (spicy stir-fried chicken) from the very start, and by the time it is cook…

The crab set covers the table with soy-marinated crab, spicy seasoned crab, salted oysters, seasoned crab salad and a f…

A gel-fuel burner lit under each brass dish keeps the kitchen-grilled, pre-cut pork galbi warm to the last piece. Since…

Whatever you order, a small mound of minced raw beef in a spicy, unsweetened dressing comes first, and it divides peopl…

Under the eaves of a hanok on Hwangnidan-gil, mukeunji deunggalbi-jjim, pork back ribs braised with aged kimchi, falls…

Goma soba comes as a brothless noodle bowl heaped with perilla-leaf pesto and ground sesame. Sweetness arrives before t…

The shrimp cheese chili omelet comes with chili sauce poured over one half and cream sauce over the other, so you alter…