Restaurants in Seoul - 1768+ Picks | Page 17

House-made tofu sits between silken and firm: soft, yet it keeps its shape when lifted with chopsticks. Saeng-dubu is t…

Staff grill the meat at the table, and the fermented gabrisal (a fatty strip from the pork shoulder) and fermented moks…

Staff grill aged hanwoo beef and lamb chops at the table in this dining room a short walk from Exit 3 of Itaewon Statio…

Through a glass wall left of the entrance, bagel makers can be seen at work in this ground-floor shop next to Kyobo Boo…

Just across the street from Exit 15 of the airport railroad at Seoul Station stands a three-story converted house with…

The gopchang, beef small intestines, come to the table already grilled in the kitchen, so there is no smoke to manage a…

Every morning the kitchen forms its own 100 percent Hanwoo beef patties, and the bacon is house-made too. That bacon is…

Every main course arrives with three pancakes on the side, so two people ordering two plates can end up with leftovers.…

Lamb rib shashlik takes about 30 minutes after ordering, and it arrives tender with no gamey edge, mild enough for peop…

A heap of bean sprouts covers the pork backbones and potatoes in the ppyeo-jjim (braised pork bones), and the sauce lea…

Salt bread made with plenty of butter, crisp underneath and chewy on top, fills most of the shelves at the Anguk-dong b…

Cast-iron pans do the work: staff grill gabrissal (pork collar cap), fermented pork neck and belly, mostly keeping the…

Indian interiors, Bollywood music videos and warm lighting set the mood the moment you step into this North Indian rest…

A Japanese owner and an all-Japanese staff run this sanuki udon shop by Hanyang University, with dense, tightly chewy n…

Trees fill the windows of this second-floor dining room in Cheongdam, where a single tasting menu applies French techni…

The Brazilian owner does the grilling and brings the meat to the table on skewers, carving it on the spot. Churrasco st…

Every table sits in its own private room behind a door, so conversations stay contained. The sotbap set at lunch brings…

The menu matches the original branch, but this second location has a brighter, more modern room. Chimichanga is a fille…

The clear broth tastes almost plain at first, then builds a meaty depth with each spoonful, and stays free of grease ev…

The broth looks clear yet is rich enough to make the lips stick slightly, and it comes to the table fully seasoned, wit…

A small plate of radish-kimchi liquid comes with each seolleongtang, meant for dipping the thin somyeon noodles into as…

Beef and vegetables simmer in sweet-savory warishita broth for Sukiyaki Set A, then get dipped in egg yolk; shabu-shabu…

Orders go in at the counter under the green sign, and food is brought to your table. Bibim guksu uses chewy noodles a b…

Raw blue crab marinated in soy sauce, ganjang gejang, anchors the menu in Bukchon, with other Korean dishes built aroun…