Restaurants in Seoul - 1768+ Picks | Page 22

Perilla leaves pile high on the haemul-ppyeojjim, pork neck bones braised with seafood in a heavy, spicy sauce, and the…

Cold jjamppong comes with chewy noodles and seafood in an icy, chili-sharp broth that tastes closer to Chinese cold noo…

A months-long makeover swapped the old dark interior for a bright one, with sofas, laptop-friendly tables and a mezzani…

The aged pork arrives in thick slabs with the rind still attached, giving each bite both chewy skin and tender meat. St…

Since 1997 this Changdong basement shop has coated pork in breadcrumbs it grinds coarsely itself, frying to a craggy, c…

A small flower garden and an outdoor terrace sit right outside the door, and on a breezy spring day the terrace tables…

House-made Greek yogurt, from organic milk aged at low temperature for 72 hours, comes out thick and rich without sharp…

Black walls, neon light and a mural of a chef flipping burgers set the tone at this spot near Gyodae Station, which kee…

Jeju black pork goes onto charcoal briquette drum tables, and a staff member assigned to each table handles all the gri…

A wood-burning oven greets you at the door of this osteria on Songridan-gil. Pizzas are Neapolitan, with a chewy crust…

With no corkage fee, many tables open their own wine or spirits, and wine glasses and a corkscrew are on hand. The moks…

House-made soba noodles sit in a clear, chilled broth with a strong lemon scent in the signature lemon soba, and they h…

Sashimi here can be cut to one of three thicknesses: thin slices melt softly, thick ones give more chew. Matured-sashim…

Karai shoyu adds a sharp chili heat to soy broth, close to a Korean-style spicy soup, and the kitchen will tone it down…

Fermentation tanks on the ground floor make makgeolli on site, the bar upstairs pours fresh brews and cocktails, and th…

Clams heap up over the rim of the bajirak kalguksu, knife-cut noodles in a milky clam broth, and the noodles are cut th…

Hong-jjamppong, the red version of this spicy seafood noodle soup, is wok-fired over high heat for a smoky edge, while…

Rice is warmed in the broth by the old toryeom method and served already in the bowl, so the toryeom sundae-guk is read…

Soy sauce is brushed onto the fish rather than the sushi being dipped, and wasabi is served on the side instead of hidd…

The broth, simmered from pork bones, is clear and mild in the style of seolleongtang, a difference best tasted with a s…

Monstera and other large plants crowd the entrance, and a faint smell of soil hangs in the air. Seating runs from the b…

Pork dry-aged for seven to twenty-one days is cut thick and grilled over charcoal by staff, who handle every piece. Age…

Majang-dong is Seoul's wholesale meat district, yet Born & Bred looks and feels like a fine-dining restaurant, with a d…

Salmon, flounder, scallop and shrimp are piled thick on the rice for the yaki donburi, then torched only on top, leavin…