Best Solo Dining Restaurants in Korea

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

The mul milmyeon broth has almost none of the herbal-medicine note common in Busan milmyeon; it opens sweet, tangy and…

Mazesoba is eaten in three rounds: first mixed as it comes with minced meat, scallions and the thick sauce, then with a…

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

Guests are seated only as fast as the kitchen can keep up, and while the wait outside can be long, food comes quickly o…

The two basics share one white tonkotsu broth: shiro serves it as is, and aka stirs in a red chili seasoning. The tsuke…

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

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

The broth arrives completely unseasoned, and you salt it yourself with salt and salted shrimp. Save the chili paste for…

The broth of the ongsimi kalguksu (potato dumpling noodle soup) comes already seasoned and tastes best eaten as is, wit…

In the food alley by Keimyung University's east gate, look for the old rock-paper-scissors medal machine out front. Ton…

Ten pan-fried dumplings arrive joined at the edges in a single sheet; pulled apart, each has a thick, chewy wrapper cri…

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 bowl arrives warm rather than boiling, ready to eat straight away, with the rice already steeped in the broth. Sund…

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…

A portion is about two boneless pieces, which is on the small side. You grill it yourself over charcoal: salt is clean-…

The menu is Naju gomtang and suyuk gukbap, and both come out quickly, which is why people drop in before catching a tra…

The dough is kneaded and rolled in-house, giving thick, chewy noodles. Bajirak kalguksu sits in a clean clam broth, and…

One bowl of the mixed gukbap holds chewy chal sundae, thick-cased amppong sundae and several pork cuts, with more meat…

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…

The broth for mul-milmyeon is said to simmer Korean beef bones and medicinal herbs for over three days, and it tastes c…