Restaurants in Seoul - 1768+ Picks | Page 50

Nobody hands you a bean menu at this counter on a slope just off busy Myeong-dong: describe the acidity and aroma you l…

Vuur means fire, and the room is designed around that idea, with a fully open kitchen where diners watch the chefs work…

Thick, springy octopus is stir-fried in a fiery sauce and mixed into white rice for nakji-bokkeum-deopbap, the dish mos…

Udon noodles come tucked under the small gopchang-jeongol, a beef intestine hot pot sized for two, so no extra noodles…

Cheongyang chili, a sharp Korean green pepper, drives both house noodles at this old Seochon Chinese-Korean restaurant:…

Platters are rice topped with meat and sauce: chicken on the chicken platter, a lamb-and-beef blend on the gyro platter…

Light pours through tall windows into a converted Mullae-dong factory, where vintage props fill both floors. The large…

Kale, perilla leaves, green and red lettuce, angelica and napa cabbage sit in a self-service vegetable fridge, and refi…

Beef comes straight from an in-house butcher counter, cutting out middlemen and keeping domestic beef relatively afford…

Galmaegisal, pork skirt from the diaphragm, is aged in a minced-garlic marinade and grilled over charcoal. The dining r…

Over hardwood charcoal, thick pieces of teukyang (prime beef tripe) stay springy and crisp to the bite, while Korean be…

A free doenjang stew loaded with river snails and blue crab arrives with each order of samgyeopsal, grilled pork belly.…

Beef is picked from the butcher's counter and grilled by diners on a round tabletop grill near Dolgoji Station. Keun so…

A whole lobster crowns the pot, with clams, octopus, abalone and vegetables simmering underneath, and pots come in medi…

Squid and shrimp fill the seafood ttukbaegi pasta, served in a Korean earthenware pot, at this long-running Italian spo…

For over 10 years, a neighborhood Chinese-Korean kitchen on Susaek-ro near DMC Station has turned out rice dishes that…

One bowl of chadol-yangji-himjul pho carries three cuts at once, thin-sliced chadol (brisket point), yangji (brisket) a…

The special shoyu ramen is deep and heavy, while the special shiro-shoyu uses pale soy with pepper, herbs and a faint n…

Red neon, Liverpool shirts and historic club scarves cover the walls, and every seat turns toward one big projector scr…

The cauldron rice is cooked to order and takes about 15 minutes to reach the table. Three fillings go into the pot: gon…

Fried at low temperature, the pork cutlets come out with a pale golden, light crust. The sang-roseu katsu puts three pi…

Instead of a flat grill, a cast-iron pot lid holds thick pork belly, Korean-made kimchi and tofu, and staff cook everyt…

The Hapjeong branch also goes by Otoko, Japanese for man, and its tokurosu katsu is anything but delicate. About 240 gr…

Down a staircase to a basement off Dosan-daero, two Marshall speakers on either side of the room set the soundtrack. Th…