布鲁克林蓝调酒店

Woo Lae Oak is one of the best-known Pyongyang naengmyeon restaurants in Seoul, and its traditions have been upheld since its opening in 1946. The broth is what sets this spot apart from other competitors. It is made by boiling Hanwoo foreshank for hours and seasoned with nothing more than salt and soy sauce to create the clean savoury flavour that can only be tasted here. The bulgogi, another popular dish, pairs well with the cold noodles. The restaurant has maintained consistent flavours and has exclusively used local ingredients through its many years of service, which makes it packed with

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.

Across the street from the stone wall of Gyeongbokgung Palace, Onjium blends traditional Korean aesthetics with modern architectural calm. Guided by court cuisine specialist Cho Eun-hee and Park Sung-bae, the culinary team reinterprets traditional Korean flavours through modern techniques, seasonal ingredients, and years of research. Each dish is rooted in history yet speaks to today’s palate. Counter seating offers a glimpse into the quiet focus of the kitchen, while carefully curated beverage pairings enhance the experience.

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

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.

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

Located near Namsangol Hanok Village by Chungmuro subway station, this restaurant is a Pil-dong landmark that has been serving Pyeongyang cold buckwheat noodles for decades. The restaurant’s chilled broth has a delicate beef flavor, its subtlety both loved and disputed among cold buckwheat noodle aficionados. Another highlight of the restaurant is the buttery and tender boiled pork slices, served in thick slices with a dipping sauce. Homemade dumplings are also popular.