Best Food in South Korea

Doore Yoo

Michelin-starred chef Tony Yoo found a new home in the heart of Bukchon Hanok Village, a neighborhood filled with traditional Korean houses. In a calming Hanok setting, Yoo combines temple cuisine — a vegetable-centered cuisine that originated in Korea’s Buddhist temples — and traditional Korean dishes to create an elegant modern Korean cuisine of his own. There’s a chaejip (foraging) menu using ingredients found across Korea available if requested a couple days in advance. [$$-$$$]

Dining in Space

it's the view that sets Dining in Space apart from other restaurants. Diners enjoy a frequently changing tasting menu with dishes like seared scallop and Iberico pork steak while overlooking Changdeokgung Palace, a grand palace from the Joseon Dynasty. Three sides of the restaurant are made of glass so that the view is wide open from anywhere inside the restaurant. If you are looking for a restaurant with a unique view of Seoul, this is the place. [$$$-$$$$]

Balwoo Gongyang

Thanks to the episode of Chef's Table that features the cooking of Zen Buddhist nun Jeong Kwan, the whole world now knows the beauty of temple cuisine. But it was restaurant Balwoo Gongyang that introduced temple cuisine to the public in 2009 — its name is even a term for the traditional cuisine. The food here strictly adheres to vegan Buddhist principles: Not only does the diet exclude all meat and seafood, but it also bans spices such as garlic, chives, and onion. But that does not mean that the food is bland. Using temple-made jang, a fermented sauce, and fresh organic produce, Balwoo Gongyang serves delicate and flavorful food. It does not sell alcohol, but guests are allowed to bring their own bottles during dinner service, with corkage. [$-$$$]

Cheong Jin Ok

The morning after a night out in Seoul calls for a proper hangover cure. Head over to Cheong Jin Ok for a hot bowl of Haejangguk, an original dish that literally translates into "hangover cure soup." The rich broth is made by simmering beef bone, brisket, and intestines for 24 hours. Cabbage and cow blood are then added to the soup, following the original recipe created in 1937. This hot bowl will cure your worst hangovers, preparing you for another night of soju drinking. [$]