Restaurants in Seoul - 1768+ Picks | Page 34

The interior recalls the 1990s dessert cafes Canmore and Seesaw, a cozy contrast to the crowds of Myeongdong outside, w…

Big pieces of aged kimchi and tender pork braise together in the house dwaeji-gogi kimchi-jjim until it tastes sweet, s…

Halal burgers and pizza have come out of this Itaewon kitchen for years, run by an owner couple who have kept the taste…

Inside Mangwon Market, you point at a crab in the display, it gets weighed and priced on the spot, and staff cut it up…

Wood fire handles the cooking, and a light smokiness runs through nearly every plate. Chef Park Jun-seung, who appeared…

Black-toned walls and wide gaps between tables keep conversations private at this Korean pub near Sadang Station, and r…

Rice is cooked to order in an aluminum pot, and staff spoon it out at the table before taking the pot back to the kitch…

The lunch special arrives as a full tray: sushi, a bowl of buckwheat soba, tempura and dessert, enough that people stop…

The sundaeguk on this Deungchon-dong side street comes in a clear, clean broth with the strong pork smell trimmed away,…

Near Exit 3 of Seoul Station, catfish pieces, freshwater crab and river shrimp simmer in red broth under a tall heap of…

The haenae-tang comes heavy with mixed innards, and extra seonji (blood curd) arrives as a whole second earthenware bow…

Pork belly cut 29cm long goes onto a hot stone slab in a two-floor spot in Pimatgol alley, about 5 minutes on foot from…

Sekkosi, small fish sliced with their fine bones left in, has a crunchier bite than fillet-only sashimi. The shop also…

Fermentation tenderizes the pork neck and gabri (shoulder cap) before they reach the grill, leaving the meat soft and m…

From the street on Euljiro you see only a sign; the restaurant is up a narrow, steep stairway on the second floor, clos…

Each slice of strawberry fresh-cream cake pairs fruit acidity with soft animal-fat cream layered between the berries. W…

Frameless glass on the 2nd floor turns the dining room into a wide window on the Han River. On the 3rd floor, a cabin-l…

Noodles of 100% buckwheat snap cleanly as you bite, sitting in the cold broth of Seoryeong sunmyeon, which tastes like…

A meal runs in three stages: meat and vegetables poached in a spicy mushroom broth, then knife-cut noodles cooked in th…

Naju perilla seeds are ground into the perilla samgyetang until the broth turns thick and nutty, while the black-sesame…

Buckwheat galettes come off the griddle with pastry-crisp edges, good for cutting into big pieces and rolling up. Ham a…

Five flavors of fried chicken share one plate in the 5-Flavor Chicken Platter, a dine-in-only item, and the charcoal-gl…

Thick slices of aged salmon, tuna, and flatfish share one board, each with its own balance of fat, grain, and bite. Sab…

One cook handles everything from taking orders to working the griddle, and guests sit side by side at a bar counter to…