Maple Tree House Samcheong is a korean bbq restaurant in Samcheong Dong, Seoul.
The original Maple Tree House, in a restored hillside house in Samcheong-dong, with a more intimate setting than the Itaewon branch and a view of the old.
Signature dishes: Hanu beef, Samgyeopsal
Must order: Hanwoo beef tasting set: three cuts of heritage Korean cattle served in the original house that started the Maple Tree brand.
Tip: The Samcheong branch has fewer tourist crowds than Itaewon on weekday lunchtimes.
Address: 129-24 Samcheong-dong, Jongno-gu, Seoul
Hadongkwan has been open since 1939 in Myeongdong and is in the Michelin Guide for a bowl of seolleongtang that has not changed: slow-cooked ox bone.
Signature: Seolleongtang
Order: Seolleongtang: ox-bone broth cooked until milky-white without additives, with sliced brisket and rice on the side.
Tip: The kitchen closes at 15:30 sharp; arrive for an early lunch to guarantee a bowl.
Korea's first registered restaurant, open since 1904 in Jongno, still serving a single dish: 17-hour ox bone seolleongtang with sliced brisket.
Signature: Seolleongtang
Order: Seolleongtang: 17-hour ox bone broth poured over sliced beef and soft wheat noodles, seasoned only with salt at the table.
Tip: Season the broth yourself with the salt provided; adding too much at once is the only mistake you can make.
A hanok courtyard dumpling kitchen in Bukchon, selling hand-formed mandu (dumplings) by the basket to a patient queue of Seoulites who find the 20-minute.
Signature: Steamed mandu, Mandu guk
Order: Steamed mandu (dumplings) with kimchi and pork filling, thin pleated skin, eaten with a dipping soy and vinegar.
Tip: The mandu guk (dumpling soup) is only slightly more expensive and adds a clear anchovy broth that makes it a meal.
Hongik Sutbul Galbi runs a charcoal-grill galbi room a block from Hongik University's main gate, with thick-cut marinated short rib and pork belly cooked over binchotan rather than gas burners.
Signature: Charcoal-grilled marinated galbi, Samgyeopsal
Order: Charcoal-grilled yangnyeom galbi (marinated short rib): sweet soy and pear marinade with the meat cooked over real binchotan, wrapped in lettuce with ssamjang.
Tip: Ask for both yangnyeom (marinated) and saeng (fresh-cut) galbi to taste the marinade contrast; the kitchen sets the grill to the right charcoal heat.
Near Dongdaemun Fashion Market, Bonga cooks its seolleongtang in a traditional gamasot (iron cauldron) from ten beef cuts for 24 hours straight.
Signature: Seolleongtang
Order: Gamasot seolleongtang: broth from ten different beef cuts, slow-cooked in a traditional cast-iron pot for 24 hours until opaque and silky.
Tip: The 24-hour schedule means this is Seoul's best post-midnight beef broth bowl.
Plant Cafe and Kitchen in Itaewon is one of Seoul's most established fully vegan restaurants, running a menu of American-leaning comfort food alongside.
Signature: Vegan burgers, Salad bowls
Order: Plant burger with house-made patty, fresh aioli and seasonal greens, proving the Korean vegan scene has moved well past tofu.
Tip: The Yeonnam branch at 87 World Cup buk-ro 4-gil, Mapo-gu is closer to Hongdae.
