Where to eat in Seoul

Ground nuts and grains thicken the broth into something closer to a potage than the clear samgyetang most places serve,…

Despite three floors of tables in Dongdaemun's dakhanmari alley, queues form even on weekday evenings. Japanese tourist…

Chewy, clean-tasting dough carries the pizzas at this Daehakro original, and the lightly topped Margherita Bufala shows…

The Pyongyang naengmyeon broth tastes almost plain at first, then builds a heavy, meaty depth with each sip. Buckwheat…

The pork backbones are large, and the meat slides off at a touch of the chopsticks; dip it in the mustard sauce with ch…

As the gopchang jeongol boils, fat and beefy flavor from the intestines melt into the red broth, the napa cabbage turns…

Meat arrives already par-grilled after you order, and staff finish it on the table grill, turning and cutting each piec…

The steak truffle jajangmyeon sends up the smell of truffle the moment it lands, topped with thick slices of steak. Aft…

Lunch at the Myeongdong flagship centers on the pork galbi set, served with rice cooked in its own pot; once the rice i…

A former Korean set-meal restaurant in a traditional hanok now houses this bakery café, keeping a wide courtyard and a…

Swimming crab is cured in soy sauce made with hamcho, a glasswort that grows along the coast, which sets this Myeong-do…

As soon as you sit down, a cup of warm broth arrives, smelling of buckwheat and beef. Ordering the Pyongyang naengmyeon…

Four minutes on foot from Exit 3 of Myeongdong Station, this kitchen cooks Korean dishes with halal-certified ingredien…

Large flower crabs marinated in soy become ganjang gejang in this second-floor dining room near Olive Young in Myeong-d…

Since 1968 the kitchen has made a single dish, bugeo haejangguk, a dried-pollock hangover soup. The milky long-simmered…

Three items make up the whole menu: kalguksu (knife-cut noodles in broth), bibim guksu (noodles tossed in spicy sauce)…

Open 24 hours with no closing day, this Garak-dong spot keeps its cauldron broth going at any hour. The sundae-guk brot…

Torn by hand and served in a small crock, the sujebi (hand-pulled dough soup) has pieces of every thickness, some soft…

Chandeliers, old furniture and a vintage counter keep the feel of a bakery that opened in 1946, right by Dongguk Univer…

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

Thin fries piled with stir-fried kimchi, tender pork carnitas, sour cream and raw onion make up the Kimchi Carnitas Fri…

A doorman opens the door at Ediya's flagship, and inside the room is large, with plenty of seats and fairly dim lightin…

The soybean broth in the kongguksu is thick and nutty, close to a cold cream soup, and the medium noodles are springy l…

Napa cabbage kimchi leads a generous spread of banchan, all refilled without limit, at the Jungang branch by the Myeong…