42 Best Restaurants in Seoul, South Korea

While this old-school eatery advertises itself as a boribap (barely rice) establishment, it's most famous for its bossam (steamed pork) set menu. If you're not in the mood for pork, you can also order courses of duck or kodari (semi-dried pollack), along with sides of ddeokgalbi (beef and onion patties), dotori mook (acorn jelly salad), and much more. When it comes time to order drinks, a bottle or two of the milky Korean rice wine known as makgeolli will do wonders to complement this rustic-style meal in the middle of the capital.

On the 81st floor of the Lotte World Tower, this highly lauded fine dining restaurant serves elegantly prepared contemporary Korean fare with sky-high views. Multi-course lunch and dinner menus highlight local ingredients in everything from stuffed abalone to dry-aged striploin, every bite better than the last.

With its consistent taste and reasonable prices, Ddobagi Chicken has the respect of fried chicken fanatics the city over. Its close proximity to the Han River means that many order Ddobagi to go and have chicken and beer picnics in the park during summertime. Plates of chicken are available at ₩10,000 for a single flavor and an extra ₩1,000 for half-and-half combinations. One of the most common orders is half regular fried and half yangyum (sweet and spicy) or soy–glazed chicken.

In a small alley of Bangsan Market, this beloved and often crowded Korean barbecue and kimchi-jjiggae (kimchi stew) joint has separate menus for lunch and dinner: kimchi-jjiggae with ssam (assorted vegetables) by day and kimchi-jjiggae with samgyeopsal (pork belly) after 5 pm. By night the vibe changes, when the smell of barbecue fills the air and people chase their shots of soju with spoonfuls of kimchi. The lunchtime assortment is served with 10 kinds of vegetables; diners wrap the fatty pork from the stew into their choice of leafy green.

Cold buckwheat noodles are the specialty at this famed Gwangwahmun staple, where there's usually a wait to get inside. Despite its Michelin-star status the restaurant is nothing fancy, but visitors often take their food to-go and eat at the nearby Cheonggyecheon Stream.

Traditional Korean cooking "mingles" flawlessly with new techniques at this fine dining restaurant, where exquisite preparations of quality ingredients make for an extra special lunch or dinner. This is the high-end experience for which Gangnam is known, so it's a must if you're looking for the place to indulge in the luxury of the neighborhood.

Although bibimbap (rice with mixed vegetables) is sometimes disregarded as an introductory Korean dish, the iteration served at Mokmyeonsanbang proves that there is an art to crafting this dish. There are six different types of bibimbap on the menu, each made with meticulously sourced ingredients like sesame oil, fresh vegetables, and local rice. While all the restaurant’s dishes are well-executed, the signature bibimbap is a vegetarian classic and the beef tartare bibimbap is likely one of the best in the country. It can take more than two hours to get into this restaurant, so avoid peak lunch times or have your meal to-go.

Arguably the best cheap wang mandu (king-size dumplings) in Seoul can be ordered at this restaurant in Namdaemun Market, where customers line up for pink take-out boxes from the front counter. The restaurant has two signature types of dumplings: kimchi with a spicy kick, and plain meat with juiciness in each bite. At first, it may seem like the establishment is take-out only but you can eat-in by entering past the counter. You’ll pass the kitchen of busy dumpling-makers and be led upstairs to either the second or third floor. The restaurant also serves kalguksu (knife-cut noodles), shrimp mandu, and galbi (short-rib) mandu, but you can’t go wrong by sticking to the classics. You might have to make an extra effort to get someone to help you but the prices, at ₩4,000 for a plate of dumplings, truly make up for the lack of service. 

A local institution since 1989, this bunsik (Korean snack foods) shop is widely considered to serve the best tteokbokki (hot and spicy rice cake) in all of Seoul. Barring pandemic restrictions, they are open 24 hours, but no matter when you go, there will always be a line of people.

This casual Korean eatery takes the statement “mother’s cooking is best” to a whole other level. Opened in 2013, Parc combines Korean home cooking, inspired by the owner-chef’s mother, with modern aesthetics. Since the restaurant aims to use ingredients in season, the menu changes every few months with a handful of exceptions. The 7 namuls platter, Parc’s take on bibimbap, and the galbi (grilled beef ribs) are two safe bets. The restaurant is known for their banchan (side dishes) and, unlike many Korean home cooking restaurants, always have one or two vegan options on the menu.

Reputed to have Seoul's best samgyetang (Korean chicken soup), this tourist favorite, set in a group of traditional houses, is best recognized by the lines that form outside during lunch. While it is best to go between the lunch and dinner rushes, Tosokchon's signature samgyetang is worth the wait. The chicken used here is not oily in the least and the stuffing of over 30 different herbs and grains as well as ginseng, garlic, and jujube make it a filling and healthy meal. Just keep in mind that this is not the place to go for a selection of Korean food as samgyetang is nearly the only thing on the menu.

Although the humble gimbap (rice and various fillings wrapped in seaweed) is not typically a dish that one would go out of the way for, Yeonhui Gimbap in its Yeonhui-dong headquarters is worth going the extra mile. Known for its creative fillings like the extra-spicy squid and braised beef in soy sauce, the hole-in-the-wall gimbap joint has locations all over the country thanks to its success here. There are several locations in Yeonhui-dong alone and no seating at the original location, but the gimbap here is one of the best cheap meals in the city.

A restaurant with an eco-friendly ethos, this Insa-dong hot spot uses GMO-free and organic ingredients to create its signature bibimbap. While typical bibimbaps are made of rice and seasoned vegetables served in a bowl and mixed with gochujang (fermented red pepper paste) at the table, the restaurant's "bojagi bibimbap" is a play on traditional Korean bojagi (wrapping cloth); it's hidden inside a thinly cooked yellow egg and wrapped with a seaweed bow. The restaurant is reservation only, vegan-friendly, and has course menus available for lunch and dinner. Visitors here should keep in mind that flavors here, while great for your health, are incredibly subtle, even compared to other organic restaurants in the city.

Located a five minute walk from some of downtown Seoul's premier hotels, Arirang serves high-end kalbi (grilled meats) at a price to match. Though pricier than most other kalbi restaurants, the food here is top notch and the location makes it an excellent dinner choice for those staying at one of the nearby hotels. The restaurant is bright and airy—surprising considering that the main dish is beef grilled at the table. Customers can opt for tables or the more traditional floor seating. While a good for two people, like most Korean BBQ, Arirang in best visited in a group.

With a seating capacity of 14 to 16, Bokdeokbang is a cozy restaurant that pairs every dish with makgeolli (rice wine). Bokdeokbang’s owner, Kang Sang-gu, handpicks only natural makgeollis (without artificial additives), coming to each table to explain the flavor profiles of each drink; he operates the restaurant with his head chef and mother, who takes a similar organic approach in the kitchen. Kang even handwrites the menu, which is seasonal. The bossam (sliced, boiled pork) paired with oysters and fresh kimchi is an early winter favorite.

This highly praised restaurant serves Pyeonyang naengmyeon (cold buckwheat noodles), which is a must-try dish during any visit to Korea, especially during the blistering summer months. Chef Kwon Hee-sung prepares the beef bone broth every day, and uses only the freshest, local ingredients to elevate this beloved yet humble dish into something really special.

This restaurant situated along the Bangi Matgol (Food Alley) is one of the few places in Seoul where you can get a proper bowl of dwaeji gukbap, a savory pork and rice soup that's the specialty of Busan, South Korea's second city. The broth is milky and rich, and they don't skimp on the meat. Make sure to eat plenty of the kimchi and kkakduki (sliced radish kimchi) provided, and to complete the experience, order a bottle of Busan "C1" brand soju to wash it all down. 

Bulgogi is one of the most popular foods in Korea, and this industrial-style, hole-in-the-wall eatery is the perfect place to give it a try. The word bulgogi translates to “fire meat” and the dish is comprised of thin, marinated slices of beef grilled DIY-style on a table-top griddle. One order of bulgogi is enough for two people and comes with side dishes such as acorn jelly, kimchi, radishes, and lettuce leaves in which you roll it all up. Order a side of rice and a cold beer or soju to counteract the spiciness.

For meat and spice-lovers only, Dongin-Dong serves a delicious bowl of beef ribs cooked on the bone with a heaping amount of garlic and chilies. It's the kind of meal worth breaking out in a sweat for and customers often order bowl after bowl of rice to soak up the last of the sauce (not to mention mitigating the spiciness). Also recommended are the mercifully less-spicy pork pancakes and other pan-fried delicacies. Just be sure to remember your breath mints.

A fried chicken and beer joint that’s been in operation since 1996, Eongteoli Fried Chicken serves classic, Korean-style fried chicken. While they also have spicy Korean-style sea snail salad on the menu, the signature is the extra crispy namesake, a whole chicken cut up in pieces with a thick, slightly-salted crust. It comes with a tangy sauce for dipping, a plate of salad, and a small dish of white, pickled radish. Ordering a beverage (commercial beer or a soda) is a must. Be warned, the ambiance is divey, hole-in-the-wall chic to a tee. The elderly couple in charge can come across as gruff but go the extra mile with a smile, and with a kind word they open up easily.

Reservations are essential for this highly lauded fine dining establishment where traditional Korean cuisine shines in a multi-course tasting menu. Local ingredients highlight the flavors of the region to produce dishes like sea bream, beef ribs, abalone, black bean tea, and more.

For a unique gastronomic experience, make your way to the bronze octopus statue that marks Jjukkumi Alley. Although it’s famed for the many outposts dedicated to the eponymous delicacy, the 35-year-old Grandma Na Jeong Sun's restaurant is considered the original and best; the Korean delicacy is made with baby octopus marinated in a spicy red chili sauce that's quickly seared on a grill, then served wrapped up in perilla leaves and accompanied by a ubiquitous bottle of soju. Keep in mind that the chewy texture and off-the-charts spice level aren’t for everyone, and this place doesn’t serve any other dishes. The restaurant is open for lunch and dinner but closed in the afternoons between 2:30 and 5:00 pm. Additionally, it’s not possible to dine solo as the minimum order is two portions.

The definition of a hole-in-the-wall, Gwanghwamin Jip (jip meaning house) is a two-story kimchi-jjiggae (kimchi stew) and jeyuk-bokkeum (spicy, stir-fried pork) restaurant in a back alley. While tucked away, it’s immediately noticeable as the sign in front dates back to the 1950s. The location has long been a restaurant although the current iteration dates back to the ’80s. Today, its signature is the rich, spicy kimchi-jjiggae made with a thirty-year-old recipe by a group of grandmas. Served with bowls of plain, white rice and gyeran-mari (fried egg and scallion omelet) for extra, the food is simple but delicious and the ambiance is authentically vintage. To get the full feel of the place, ask to sit on the second floor. You’ll be led up a flight of rickety stairs and served on floor tables warmed up with ondol (underfloor heating) in the winter.

A favorite among nearby businesspeople, Gwanghwamun Ttukgam is a gamja-tang (pork back stew) and pork belly barbecue restaurant. The intoxicating smell of the latter, especially when cooked alongside sizzling, fried kimchi, is tempting but save yourself for the former and you won’t be disappointed. Their signature stew, a popular hangover dish, is served bubbling over portable gas for larger parties and as single-servings in stone pots for one. While some gamja-tang fanatics prefer meatier portions than the ones served here, Gwanghwamun Ttukgam’s stews are heavy on garlic and topped with perilla leaves, making for a more fragrant dish overall. Avoid weekday lunch and night hours as you’ll often see office workers in line for their entire teams, and grab a piece of mint at the register on your way out.

A beloved Seoul institution since 1939, Hadongkwan is known around the country for their gomtang (bone broth soup). While the dish is simple and paired only with a humble bowl of rice and kkakdugi (radish kimchi), it has a cult following. In fact, the restaurant became even more famous in the 1970s because it was supposedly a favorite of former President Park Chung-hee. The restaurant says their secret lies in the fact that they refuse to add any artificial seasonings and they’ve used the same beef supplier for more than 60 years. Hadongkwan closes once their last dish of the day has been made and their hours, from 7 am to 4 pm, are strange by Seoul standards, so try to go as early as possible.

A great option for beginners to Korean cuisine, Hangaram is a small restaurant away from the Myeongdong center that specializes in hanjeongsik (full course Korean meals). The set menu with dried yellow corvine and the lotus leaf rice are two popular options, but the highlight of the meal, regardless of what you order, is undoubtedly the banchan (side dishes); visitors rave about the japchae (stir-fried glass noodles) and cucumber-peppers tossed in doenjang (soybean paste). There is a homemade feeling to each dish and the staff are welcoming and friendly. Come hungry as the portions are incredibly generous.

Always a hit with visitors to Korea, dak galbi (stir-fried chicken) is the perfect combination of savory, spicy, and sweet, and it's cooked up in a sizzling pan right in the middle of your table, which adds a touch of theatrics. This popular neighborhood joint serves up dak galbi in its purest, most unpretentious form, while still managing to be pretty close to the rest of the nightlife action. 

In business since 1993, Jaha Son Mandu specializes in gourmet mandu or Korean-style dumplings. Both the house that the restaurant is in and the recipes used have been passed down to owner Park Hye-kyung from her grandparents. Until recently, you could catch glimpses of her grandmother overseeing quality control in the kitchen. While their prices are approximately double that of other restaurants in the area, Jaha Son Mandu is distinctly different, as many of the ingredients are made on site (son means hand, and in the case of the restaurant's name, handmade). They even ferment the soy sauce themselves and don’t use a single drop of artificial flavoring. Some of their dishes, like their mandu-guk (dumpling soup), are elevated takes on classics while other dishes, like their pyeonsu (dumplings with beef, mushrooms, and cucumbers) are hard-to-find gems. 

Despite the often long wait and hot dining room, this low-key restaurant has developed a cult-like following since it opened in 1978. Dak Hanmari means “whole chicken” and is a type of traditional Korean chicken soup cooked hot-pot style on each table. In addition to the meat, customize your soup with garlic, kimchi, noodles, soy sauce, and rice cakes, then dip the chicken in a spicy, peppery marinade. Although it’s set in the area filled with chicken soup establishments known as Dongdaemun Dak Hanmari Alley, there’s a reason this one is consistently the busiest. You can only purchase a whole chicken which costs ₩25,000, but it’s easily enough for two or more people.

Come here for the house speciality, kongguksu, a velvety, chilled bowl of noodles in a soybean-milk soup, topped with mild kimchi. The rich broth is made from freshly ground soybeans, complementing the chewy wheat noodles. Jinju Jip is also known for its mandu dumplings, spicy bibimguksu mixed noodles, anddak calguksu, a knife-cut chicken noodle dish.