Light Meal Restaurants in Korea

The French toast starts with thick bread griddled crisp outside and fluffy inside, with a gentle cinnamon scent. Maple…

Laiok-bap is pho broth poured over rice and served steaming in an earthenware pot, piled with bean sprouts and beef, wi…

The noodles come from the shop's own noodle room, thick and springy, with a wheaty flavor that grows as you chew. Order…

Every bowl of naengmyeon arrives with four meat-filled dumplings at no extra charge, and the regular and large portions…

This soba shop in a converted house serves portions big enough that no one needs the large size. The soba is chewy in a…

Anyone expecting a clear clam broth from the name gets a red, spicy bowl packed with dried radish greens. Plenty of cla…

The broth is steeped with Seosan ginger, and the ginger is clearest on the first sip, before any vinegar or mustard goe…

Salmon nigiri is ordered by telling staff how many pieces to torch, so raw and seared salmon share the plate. The fish…

The cold udon noodles are unusually firm. They are made in-house and vary in thickness from strand to strand, and while…

Pheasant naengmyeon broth, a mix of dongchimi radish brine and chicken stock, is so lightly seasoned that a first bowl…

The naengmyeon broth is made from chicken rather than beef, landing somewhere between Pyongyang-style naengmyeon and ch…

Flower arrangements that change with the seasons and quiet music set the scene for omakase sushi in Sokcho, served piec…

Curry rice comes with every order, and extra curry rice, white rice and noodles cost nothing. The hand-pulled noodles a…

The namesake Long Bread panini, a long loaf pressed until it crackles with every bite, comes packed with vegetables and…

Sushi comes in two sets, assorted and special, and sashimi without rice comes as a mixed-fish platter or a tuna platter…

A small sandwich board on the main road points down an alley to a bright room of plants and tall windows. The menu is A…

Each fish is filleted whole and cut into long slices that drape over the rice and well beyond it, which suits anyone wh…

Thick slices of aged fish sit on gently seasoned rice in the sukseong (aged) sushi sets near Yeungnam University. Ankim…

House-made noodles, springy and firm, show their texture most clearly in zaru udon, served cold with a dipping sauce. T…

Every fish is aged before it meets the rice, and the white-fleshed fish shows the clearest gain in savory depth against…

This small shop on a residential street in Gwangmyeong is where Jeongin Myeonok of Yeouido first opened, and it is now…

Before the noodles land, the table already holds yuja-dressed salad, acorn jelly, big dumplings and seonji-guk (beef bl…

Locals in Jinju will point you to the teukmi naengmyeon, a bowl halfway between the soup and spicy styles. A shallow po…

The mul-naengmyeon broth is drawn from dried seafood from the southern coast, and its seasoning runs a little strong, a…