Restaurants in Seoul - 1768+ Picks | Page 29

This pocha-style bar on an Itaewon side street covers everything from chicken plates to soupy drinking snacks. Cheese d…

Neon in red and blue lights the metal tables of this small pizzeria tucked into the ironwork alleys of the Mullae Creat…

Diners pick hanwoo (Korean beef) cuts such as chimasal and eopjinsal at the grade they want and grill them at the table…

Roughly one hundred Korean drinks are poured by the glass rather than the bottle: makgeolli, clear yakju and cheongju,…

Staff take your order at the table, bring the coffee over and settle the bill when you leave, an old-school routine rar…

Three chefs shape sushi right in front of guests at a U-shaped counter in a basement behind the Sejong Center. Lunch an…

Black pepper hits first in the chadol jjamppong, a rich meat broth with wok-charred onion and zucchini and plenty of th…

The bossam kimchi, made Gaeseong-style and aged on site, goes with boiled pork in the house Jongno bossam. Kimchi-jjim…

Onion and garlic are grilled, minced and stirred into the bowl, adding a toasty, slightly smoky edge to the dense chick…

Every dish is vegan, yet the plant-based meat avoids the rubbery texture and beany smell common to substitutes. Doenjan…

The King Prawn burger's patty of 99-percent shrimp meat skips batter and goes straight onto a flame grill, giving a spr…

Ogyeopsal (skin-on pork belly) and jjoljjoli-sal come out already par-cooked in a kitchen oven, and staff stay with the…

Tucked into the hanok alleys of Ikseon-dong, the restaurant occupies a traditional house with a lit garden, and tables…

The cigar room is fully walled off from the main lounge, so guests who only came for whisky or cocktails stay clear of…

Pure buckwheat noodles have little chew; the nutty buckwheat flavor comes through instead as you work through a mouthfu…

The pure buckwheat noodles at this soba and udon shop near Yangjaecheon stream snap cleanly when bitten, served cold or…

A bright red chicken stew bubbles on a gas burner at each table, crowded with perilla leaves, mushrooms and chewy rice…

Japanese home cooking comes out of an open kitchen in a converted hanok near Hyehwa Station, with daylight falling into…

Winter daebangeo, large yellowtail, is sliced thick and plated by cut: pale belly whose fat melts on the tongue, and da…

Hongtang uyukmyeon, spicy beef noodle soup, carries a meaty broth that tastes like a clean yukgaejang with a faint pean…

Pork-bone broth dense enough to recall Korean ox-bone soup holds thin hosomen noodles, and both broth strength and nood…

Staff grill the aged hanu at the table, and the aged kkot-deungsim (marbled ribeye) bursts with juice on the first bite…

Pita at this Garosu-gil shop is soft and puffy, the kind that opens into a pocket rather than a thin dry cracker, and i…

Jeyuk bokkeum, spicy marinated pork, is stir-fried over a flame and arrives sizzling on a foil-lined stone plate as the…