Tosokchon Samgyetang is a korean traditional restaurant in Bukchon And Samcheong, Seoul.
The most visited samgyetang restaurant in Seoul, set across several traditional hanok houses near Gyeongbokgung Palace with a long daily queue before 11:30.
Signature dishes: Samgyetang, Black chicken samgyetang
Must order: Samgyetang: whole young chicken packed with glutinous rice, ginseng and garlic inside renovated hanok buildings with courtyard seating.
Tip: Come at opening on weekdays; queues are shortest before 11:30.
Address: 5 Jahamun-ro 5-gil, Jongno-gu, Seoul
The 200-metre stretch in front of Ikseon-dong from Exit 5 to Exit 6 at Jongno 3-ga Station is Seoul's most concentrated pojangmacha (street food tent).
Signature: Tteokbokki, Odeng, Kimchi jeon
Order: Tteokbokki and odeng (fish cake skewer in anchovy broth): the pojangmacha double order since the orange tents opened here.
Tip: Arrive by 19:00 or earlier to find a free stool; cash only at most tents.
Insadong Geu Jib is a hanok-style Korean restaurant set in a narrow Insa-dong alley, serving dolsot bibimbap, beef-tartare bibimbap and bulgogi-and-vegetable rolls at neighbourhood prices.
Signature: Dolsot bibimbap, Bulgogi yachaemari
Order: Dolsot bibimbap in the stone pot with the rice crackling at the rim, mixed thoroughly with the house gochujang.
Tip: The bulgogi yachaemari rolls (pick beef, pork or chicken) are the house specialty: thin meat with vegetables, hand-rolled at the table.
Open since 1946, Woo Lae Oak is Seoul's institution for Pyongyang-style naengmyeon: cold buckwheat noodles in clear hanwoo bone broth, in the Michelin Guide.
Signature: Pyongyang naengmyeon, Bulgogi
Order: Pyongyang-style naengmyeon: the original cold noodle bowl, buckwheat noodles in a clean savoury hanwoo bone broth, served ice cold with a slice of beef.
Tip: Add the thin slices of cold beef from the side dish to the noodle bowl; it is part of the intended eat.
One of Seoul's oldest restaurants, Hadongkwan serves only seolleongtang (milky-white ox bone soup) from morning until it sells out around 15:30.
Signature: Seolleongtang
Order: Seolleongtang: slow-cooked ox-bone broth in the bowl that has made this Myeongdong institution a Michelin Guide institution since 1939.
Tip: The kitchen closes when the pot is empty, typically mid-afternoon. No dinner service.
Maple Tree House in Itaewon serves premium hanwoo and Jeju black pork belly over charcoal in a polished room frequented by international visitors to Seoul.
Signature: Hanu sirloin, Jeju black pork belly
Order: Aged hanwoo sirloin and Jeju heuk dwaeji (black pork belly) grilled tableside with full banchan spread and perilla leaf wraps.
Tip: The Samcheong-dong original is smaller and more atmospheric; the Itaewon branch is easier to reach from central hotels.
Ungteori is Hongdae's busiest fresh-cut all-you-can-eat samgyeopsal house, with never-frozen pork belly and neck delivered daily and a flat-price spread that draws lines from Hongik exit 8.
Signature: Fresh-cut pork belly samgyeopsal, Pork neck moksal
Order: All-you-can-eat fresh samgyeopsal and moksal grilled at the table with kimchi and lettuce wraps included.
Tip: The fixed-price AYCE works out cheaper than ordering by the cut once two people split sides; come before 18:30 to skip the queue.
