Inwoo Guesthouse

At this humble diner situated in Bukchon Village, the pork and rice soup comes in two sizes: medium and extra-meat. A special oil made with Cheongyang chilli pepper and kale is drizzled on top of the clean soup, creating a unique visual appearance and rich, harmonious flavours. The Spanish Duroc baby pork ribs and thin slices of pork butt that complement the dish are exceedingly tender and boast delicate flavours, further elevating the gastronomic experience.

On your way to your table, you’ll walk past a cabinet of Peking duck that’s a favorite order of many of the guests here at this handsome and comfortable Chinese restaurant at the Four Seasons hotel. While the menu leans towards Cantonese cuisine–lunchtime dim sum is always popular and the choice is extensive–the kitchen also offers specialities from a number of Chinese regions. Wok-fried Hoengseong Hanwood beef with ginger is a dish to look out for.

Hwangsaengga Kalguksu is a beloved noodle and dumpling specialist known for its long queues throughout the day. At the entrance, staff work swiftly to handcraft oversized mandu using fresh market ingredients, resulting in dumplings that are both generous and notably fresh. The soft kalguksu noodles and deeply comforting beef bone broth remain the highlights, while old-style boiled pork and seasonal kongguksu are also popular choices. Open all day, it is best visited outside peak hours for a more comfortable meal.

JUEUN offers a delicate expression of Korea’s four seasons, favouring a classic, understated approach over trends or ornamentation. A variety of fermented sauces form the backbone of the menu, enhancing ingredients with natural depth and harmony, while the seasonally changing courses provide a strong incentive for return visits. The meal follows a thoughtful progression and concludes with a traditional Korean table that highlights a wide spectrum of flavours. Ceramics by local artists and subtle media art create a space where tradition and modernity coexist with quiet elegance. The curated pai

Set inside a converted traditional hanok, this restaurant is built around its signature gaeseong-style dumplings, a recipe passed down from the owner’s grandmother. The dough, fermented for three hours, yields wrappers with a pleasantly elastic texture and a subtle wheat aroma, while the filling—pork blended with generous vegetables—offers a clean, harmonious flavour. The clear, milky broth is simmered for eight hours with beef and ten kinds of fresh vegetables, resulting in a naturally savoury depth without heavy seasoning. The accompanying mul-kimchi and kkakdugi pair beautifully with the du

Horapha, which means “Thai basil” in Thai. The menu is simple, but each dish delivers remarkably deep flavors. Namtokhet is a spicy salad made with charcoal-grilled mushrooms, aromatic herbs, and toasted rice powder, which has a pleasant chewy texture. Kaeng massaman is a curry with a unique flavor profile, made with cinnamon and sweet roasted vegetables. Paired with the right wine, these dishes offer a distinctive tasting experience. There is limited seating, and the place is always packed. With limited seating and steady demand, reserving in advance is the best way to secure a spot.

Located in the heart of Gwanghwamun, Mijin has been serving Korean-style cold buckwheat noodles since 1952. The restaurant operates a factory in the basement where the dipping sauce and buckwheat noodles are prepared fresh daily. One portion comes with two stacked tray baskets of noodles, a large kettle of chilled sauce and basic side dishes. Dress your dipping sauce to your desire with grated daikon, light wasabi, crispy seasoned laver and chopped green onions that have already been laid out on the table for you.