艺术酒店

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.

Situated in Hapjeong-dong, Mipildam is an unpretentious little spot specialising in handmade mandutguk in North Korean style. This light-flavoured dish is made according to the young owner couple's family recipe. Diners cannot easily resist the perfect combination of plump, juicy dumplings and the delicate broth. In addition to the signature soup, the menu offers seasonally updated traditional dishes, which reflect the owners' passion for serving good food.

When one can hear the dull tap of a blade against a wooden board every time a customer places an order, it’s a telltale sign that the chefs are serious about their craft. At Kyodaiya, that craft is Sanuki udon. The thick noodles are always cut to order to preserve their characteristic elasticity and smoothness until the very last minute. In addition to the classic kake udon, flavored with dried and smoked sardines and seasoned with light soy sauce, the chef brothers also offer classics like tempura udon and chilled bukkake udon.

Oreno Ramen blends its broth just before serving, creating a frothy soup that pleasantly coats the palate. The paitan, made by boiling a whole chicken, is a milky broth with a nutty flavour and creamy texture. House-made noodles, melt-in-your-mouth chicken, kelp, and egg complete an exceptional bowl. For an extra kick, opt for the spicy broth, and take advantage of complimentary refills of noodles, rice, and broth. Though the restaurant often has a long queue, turnover is quick, so waits are usually short. A side of chilli peppers is also recommended and provided free of charge.

Hapjeongok is a restaurant born of nostalgia. As they were reminiscing one day on the father-in-law’s beef bone soup and boiled beef slices, the latter suggested to his daughter-in-law that they should open a beef bone soup restaurant. The establishment stays true to the inspiration — deeply flavorful beef broth, rice rendered soft and sweet in the piping hot soup, tender slices of beef, and a generous serving of boiled offal. The restaurant’s cabbage soybean paste soup is also a must try. Only around 100 portions of soup are served daily, so go early.

Okdongsik has defined its own refined take on dwaeji gukbap, offering a light, clean broth reminiscent of gomtang. Made from the ham and foreleg of native Korean black pigs raised on Jirisan Mountain, the broth is subtle yet elegant in flavour. Prepared using the toryeom method—repeatedly pouring hot broth over the rice—each grain comes alive, enhancing the dish's depth. The house dipping sauce complements paper-thin slices of pork beautifully. Delicately crafted kimchi dumplings complete the comforting dining experience.

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.