Restaurants in Seoul - 1768+ Picks | Page 47

Big, irregular holes and a clear sourdough tang make the slab bread worth taking home for brunch toast. Lemon meringue…

The hanu gomtang arrives with rice already sitting in the clear beef broth, so the bowl is evenly hot from the first sp…

The rice is pressed loosely enough to leave air between the grains, so each piece falls apart lightly in the mouth with…

Two large pork neck bones and a tangle of kalguksu, knife-cut noodles, share one bowl of ppyeo kalguksu. Tongs and scis…

At this Chinese restaurant near Bomun Station, run by an elderly couple for more than 30 years, the signature order is…

Galettes and quiches have come out of this Hyochang-dong oven for well over a decade, alongside flaky croissants, chewy…

Inside an alley lined with dak-hanmari whole-chicken shops near Dongdaemun, this place grills fish instead. The saengse…

There are just 13 counter seats in this half-basement room near Exit 8 of Hapjeong Station, and the cutlets are breaded…

Open 24 hours on Janjari-ro between Hongdae and Hapjeong, this budget eatery feeds late-night snackers and lunchtime of…

Meat trimmed from around the pork ribs, sold as kkupsal, has a springier grain than belly and holds on to both juice an…

Compared with the original branch, this second Euljiro shop has more seats, indoors and out, though it is still small.…

Dinner happens on a boat moored on the Han River at Mapo, where each table grills its own meat over charcoal. The onboa…

Servers grill the thick-cut moksal (pork neck) over fierce charcoal from first piece to last, and pulled slightly early…

One Insadong hanok holds a tearoom, a tea-leaf shop, and a free exhibition of teaware. The shop stocks over 110 teas fr…

Lockers by the entrance take coats and bags, and from there staff grill the samgyeopsal (pork belly) and springy kkodeu…

Wide hand-cut noodles in a rich beef-bone broth make up the basic sagol kalguksu, and a plate of handmade dumplings ord…

One plate of al-deungsim holds pork loin, gabrisal (the fatty cap near the shoulder) and belly, which makes the differe…

Pan-fried beef jeon, golden and savory, meets a peppery yukgaejang-style broth in the yukjeon gukbap. Bibim makguksu, t…

Staff grill thick-cut pork neck and belly at your table, managing the heat on the heavy slices. The mokban/samban set i…

Japanese owners and staff run this small home-style kitchen on Changuimun-ro in Buam-dong. Weekend waits often run past…

Vintage furniture, a long counter and classical or jazz from a vacuum-tube audio system give the room the feel of a jaz…

The bar opened in Jongno in 1995, spent 19 years there, then moved to a lane near Hapjeong Station. Each cocktail on th…

A skewer course of three, five or seven pieces is compulsory at the start, and extra skewers can be ordered afterward.…

French rack, shoulder rack and lamb loin arrive together in the set menus, letting one meal show how each cut differs i…