Restaurants in Seoul - 1768+ Picks | Page 70

On the ground floor of a side street off Wausan-ro in Hongdae, Yeti cooks both Indian curries and Nepali dishes. Currie…

Bonito flakes, not anchovies, flavor the broth. The bowl tastes smokier and more savory than the usual Korean anchovy n…

One pot split into four sections lets the table simmer mala, tomato, mushroom and samgye chicken broths side by side. L…

Desserts are chosen before coffee, and the staff brew a hand-drip cup to suit whichever pastry you pick. On one visit,…

Seafood paella and black ink paella are cooked to order over 20 to 30 minutes, and the rice keeps a slightly firm, al d…

Pearl sugar folded into a cold-rested fermented dough melts on the press into a crunchy caramelized shell, while the in…

Galmaegisal (pork skirt meat) and marinated pork ribs share the same marinade and the same charcoal grill at this old-s…

Every cut and every press of rice happens within arm's reach at the counter seats facing the chef, on the second floor…

Monkfish is fried and then soaked in only a shallow broth, keeping the crust crisp against soft flesh, and one piece ar…

Down a flight of stairs off a Daehangno side street, low ceilings, candlelight and dim lamps recreate a monastery clois…

Fresh cherries pile on top of the cherry chestnut tart (cherry bam tart), which sits on chestnut and a crisp baked shel…

Spice-marinated meat turns slowly on a vertical rotisserie and is shaved off in thin slices. The kebab wrap rolls it in…

Common buckwheat is blended with bitter Tartary buckwheat from Gwangpyeong-ri on Jeju, ground with the hull, which give…

Real octopus goes into the Osaka-style takoyaki, and the okonomiyaki, a savory griddle pancake, is packed with plump sh…

Open since 1983 in a basement by Chung-Ang University's main gate, the room keeps its brick walls, a working pay phone…

Before the noodles, a cup of warm, fragrant tea arrives at the table. The yangji chadol pho, with brisket and thin-slic…

Aged cheese gives the Triple Cheese pizza a funky edge alongside the expected stretch. The crust stays chewy throughout…

On a second floor near Hapjeong Station, the kitchen is fully open and the vegetables in the ingredient case look fresh…

Behind Gyeonghuigung Palace, one building holds an independent and art-house cinema, a cafe and a gallery. After a scre…

The broth is clear, made from dried seafood and seasoned with traditional soy sauce, rather than thickened with potato…

No meat and no meat stock go into this French tasting course; vegetable stock, butterfat, fish and shellfish carry the…

Chef Shin Jeong-yong ran this izakaya in Gugi-dong for about 10 years, closed the old space, spent a stretch running a…

Despite the name, nothing on the grill is from Jeju: it is thick, aged pork belly, either samgyeopsal or skin-on ogyeop…

The heavy aroma of a mainland Chinese kitchen hits as soon as the door opens, a few minutes from Nakseongdae. Kkwobarou…