Sujeongjang Inn

It is always a delight to find a restaurant with consistent quality. Jungin Myeonok is one such place; it has quietly maintained the flavors of its dishes across generations in rapidly changing times. Jungin Myeonok exclusively uses three-year-old natural sea salt and Korean beef to maintain the flavor of the broth for their signature Pyongyang naengmyeon. The subtly flavored noodles made only from buckwheat are another key feature of this restaurant. The hanu foreshank suyuk and mandu pair perfectly with the cold noodles. Expect a long wait during lunch hours as it is located in Yeouido.

In the realm of Korean comfort food, there is little else more quintessential than seolleongtang — a hearty bowl of soup made by boiling ox bones and beef for hours until the broth turns almost milky white. Mapo Ok, which opened its doors in 1949, makes its signature dish by boiling brisket and ox bones until slightly opaque. The ox bone soup is served with thick slices of tender brisket and rice already mixed into the piping hot broth. Ask for a side of kimchi juice to season your soup for that extra dimension of flavor.

At Lee Buk Bang, North Korean cuisine is reinterpreted with a modern touch, offering a distinctive dining experience. The signatures are blood sausage dishes prepared according to the chef’s family recipes. His creativity is evident across the menu, from traditional preparations to dishes that incorporate inventive new ingredients. He also aims to create food that feels both familiar and refined, blending family heritage with his own culinary experience. Worktops made from reclaimed crossbeams and doors from century-old hanoks add to the restaurant’s nostalgic atmosphere.

Korean

Japanese