An-gyeong Halmeoni Gopchang is a 30 year restaurant that specializes in beef and pork intestines. Geomson Song is current proprietor and she is one of the toughest, hardest working people I have ever met. She gets in at 8pm and works until 3am. The intestines are prepared in special pots called Hutong. Through dry heat in the hutongs, the intestines are cleaned and the grease is extracted. Sauces are made in house and the gopchang with vegetables is absolutely sublime. I am not a fan or grilled entrails, but I could eat these. #곱장 #안경할머니곱창 #seouleats #koreafood #foodporn #love #instagood #beautiful #food #korea #instafood #instatravel #travelgram  #goodeats #foodblogger #푸드스타그램 #맛스타그램 #맛있어 #좋아요 #냠냠 #데일리 #맞팔 #데일리 #맛있다 #먹스타그램 [Naver Map] Angyeong Halmeoni Grilled Tripe 55 Toegye-ro 87-gil Jung-gu Seoul http://naver.me/5fSP17QP 02-2236-1954 http://www.gobchangstory.co.kr/ http://naver.me/5fSP17QP

Shabu Shabu in Hongdae at Jayeon Shabu Shabu The best mushroom shabu shabu place is at Jayeon Shabu Shabu. Look, even if you think that you've had shabu shabu and that it is not real Korean food; Korean shabu shabu is different. You get many more sides and a ton of veggies. It feels very clean and healthy. Jayeon Shabu Shabu is one of the best. You get copious amounts of mushrooms, the broth is delicious, and it was all about their special sesame, peanutty, sauce. You many varieties of mushrooms - some of which I never knew could be eaten. Apparently they are all good for health (and none of them are of the magic variety). Oh, and for vegetarians, the broth is not meat based so it is one of my top vegetarian picks in Korea. After you eat all the veggies and meat, you finish off the meal with some buckwheat noodles. Yum! Jayeon Shabu Shabu Mapo-gu Donggyo-ro 197 대관령메밀막국수자연샤브샤브샤브샤브  서울특별시 마포구 동교로 197  NAVER MAP LINK

This is now my favorite jajangmyeong place and the noodles are epic. The noodles are thin and think like linguine yet silky smooth. The sauce is tangy, deep and flavorful. I could eat here until I explode. Here is what Chef Suntae who introduced me to the place. "This place has thin and linguine-like noodle that sops up the delicious black sauce." This is 'Boksunggak' recommended by chef Suntae Kim. * Boksunggak * Address: Seoul Seodaemun-gu Myongmul 1gil 24 * Phone: 0507-1416-1522

Green Enchilada with Chicken and Tomatillo Sauce Real Guacamole Interior Chorizo Tacos At B'Mucho Cantina in Yeonnamdong is the best Mexican that I have had in years in Korea. I have dealt with tasteless Mexican before and accepted it because of the lack of ingredients and what-not, but all of that has been proven wrong with my most recent visit to B'Mucho Cantina.  The flavors are bright and spot on. They have real limes. They have red onions. They have cilantro and they are not afraid to use it. The guacamole (8,000) was just a bowl of creamy sunshine with a bit of pico de gallo and chopped cilantro on the side. I wish I could just spread it over everything. The chorizo tacos (5,000 each) where big and filling. To be honest, 1 taco and sharing the guacamole would have been enough for lunch. But...no, that's not how I do things. We got the Enchilada Verde (14,000) which is the much hyped dish at this place. It's really good but...I didn...

This is one of my favorite places for barley dried gulbi or corvina fish and soy marinated crab. The place has been around for more than 30 years and it used to be a family house that was turned into a restaurant. This place is old school and the furniture and layout is very much like a home. The food is unadulterated and pure. It is just good food made from good ingredients using tried and true techniques. Their soy marinated crab has that pungent, saltiness that you would expect and their stone bowl rice is the perfect accompaniment. Their barley fish has a texture and smell like a fine parmesan cheese. I could eat two of them by myself if I was given a chance. The place is more expensive than others but it is worth it. The barley fish meal is 28,000 a person and the soy marinated crab is 29,000 won. If you are looking for classic Korean food this is the place. Dongshim Phone: 02-2267-4862 Address: Seoul Junggu Pildong 1ga 9-1  Website: http://www.ds4862.com ...

The Traditional Markets of Seoul This post is for superfoodies and those looking to spend the day immersed in the Korean Traditional Markets of Seoul.  With the right planning, you could hit all the markets in the same day to have breakfast, lunch, dinner with drinks, shopping, and snacks between the meals.   In this post I’m going to help you organize a full day Traditional Market Tour. Plus, these markets are all located north of the Han River so you could easily explore each of these markets without wasting a lot of time traveling. The famous markets we are going to look at today are Namdaemun Market, Tongin Market and Gwangjang Market. Namdaemun's King Dumplings hotteok photo by Michelle Min Breakfast at Namdaemun Market Namdaemun Market by Sungnyemun Gate is the place you can get everything and anything except, according to history, “A Cat’s Horn.” It has over 10,000 stores and it is the famous district for children’s clothes, ...

Naengmyeon Comic! Hi All,  I was asked about my favorite naengmyeon places for an interview and I thought about it and came up with a list. I figured in a world with too many choices. I should curate my choices a bit so you don't waste calories. At my age, I can't waste any calories. I can only focus on the best. Click on the addresses to go to the Google Map! Pyeongyang Myeonok Seoul 1. Pyeongyang Myeonok (평양면옥) This place is the best for the broth and the noodles are made so fine. It's something that is so balanced that it is ethereal. Its after eating at lots of other naengmyeon places that you realize what the essence of the dish is. It's the light, pickled broth that is crisp like spring water; the floral buckwheat scent of the noodles; the hearty yet clean taste of the beef and egg; the crispness of the slivered pear and cucumber.  Address:  Seoul, Jung-gu, Jangchung-dong-1-ga 26-14  (서울특별시 중구 장충동1가 26-14) Phone:  02-2267-7784 Sub...

I have been told that I am a little noodle obsessed. The problem is that there are so many places to choose from in Korea that you just don't know is worth your time. That is the same case with Japanese Ramen. I have seen them come and go. Back in 2009 , I wrote a roundup of the best places but many of those places have disappeared. Of the 6 I wrote about only Hakata Bunkko is left. Luckily there is still Menya Sandaime over by Hongdae.  Now Menya Sandaime has been around for ages and they do have a chain but my friend Chad swears that this place is the best. I have to agree with him because it is my go to place when I just need a bowl of Japanese-style noodles. My favorite is the Tsukemen which has a bowl of thick, chewy noodles with a side of savory/spicy broth. you dip the noodles into the spicy broth and eat. It has a satisfying chew and an elusive spice. I have also gotten their regular ramen which has a rich broth and high-quality noodles. I usually get their gyo...

Seobu Gamja-guk One of the dishes that came out of necessity is gamja-tang or pork-bone potato stew. This dish has its origins from the Incheon dock area where laborers that were working in the construction wanted to have a cheap and hearty food after a long day of work. The soup consists of pork spine that is slowly cooked with potatoes and topped with sesame leaves. The result is a satisfying dish that goes great with a bowl of hot rice. This was often cooked throughout the day and then eaten at the end of the work day. This dish goes perfectly with a chilled shot of Korean soju. After the first train line was built that would connect the Incheon area with Seoul, one entrepreneur decided that he wanted to make a restaurant focused on this dish. The first restaurant of this type was built near Noryangjin station, which was near the end of the han river railway construction. The dish became a big hit and soon many copycat restaurants started popping up all over Korea. The name gam...

This post is by guest blogger Pakinam on places she wants to eat when she comes to Korea she formed this list from the Seoul Eats Facebook Group. Part 1 on Soy Crabs and Samgyetang can be found here. And if you would like to help feed Seoul by contributing, feel free to contact me at seouleats at gmail dot com. Bio: Pakinam Magdy A Architect who gets really pissed if you take away her sweets. I am very passionate about trying out and discovering new yummy for the tummy eats and places. Have travelled to exotic locations before and lately Korean culture/food has sparked an immense curiosity in me which got me researching loads of Korean related matters. I am not in Korea yet but I have compiled a list of amazing restaurants accumulated from Seoul eats group and Korean food blogs for when I get the chance to visit. Hobak Shikdang by Seoul Foodie See More here Barbecue Galbi: Beef galbi 1-     호박색당 (Hobak Shikdang) The marinated beef is so soft and tender once ...

The 5 Best Gourmet Kimbap Joints in Seoul Kimbap is for Koreans like peanut butter and jelly sandwiches are for Americans, fish n chips for the British, Crepes for the French or marmite and margarine sandwiches for Australians. It is a nostalgic everyday snack food that many Koreans associate with school picnics and festivals. It is a simple dish. It is just rice seasoned with some roasted sesame oil placed on a sheet of seaweed stuffed with various vegetables and meat like yellow egg, orange carrots, white cucumbers, green spinach, pink ham, brown burdock, and yellow turnip. They are then wrapped carefully, yet firmly, brushed with some more sesame oil (to prevent the seaweed from ripping) and then sliced into rainbow disks that tastes best when eaten from the fingertips. Variations of kimbap are boundless. It can be stuffed with tuna fish, kimchi, beef bulgogi, shrimp, crab, cheese, and even crispy, tiny anchovies. I have even seen dessert kimbap and "nude" kimbap...

By Daniel Gray   At the unveiling, A-list chefs, restauranteurs and media from all over the Asian region gathered as the third edition of Asia’s 50 Best Restaurants, sponsored by S. Pellegrino and Acqua Panna was unveiled at a ceremony at Capella Singapore on March 9.     The regional event of the World’s 50 Best Restaurant organization, the competition sponsored by S. Pellegrino & Aqua Panna covers Bangladesh, Bhutan, Myanmar, Brunei, Cambodia, China, Hong Kong, India, Indonesia, Japan, South Korea, Laos, Macau, Malaysia, Maldives, Micronesia, Nauru, Nepal, Pakistan, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Timor-Leste and Vietnam. Event group editor William Drew began the evening by discussing the judging process and selection of the best restaurants in Asia, regardless of decor or pedigree. He said that the judging panel of 300 were made up of 1/3 chefs and restauranteurs, 1/3 journalists and food critics, and 1/3 of well traveled gourmets...

Galbijjim from Myeongdong Myeonok Hi Seoul Eats Readers, Vacation time is coming up and I guess people are hungry for Korean food. I got an email the other day for Galbijjim recommendations. Here is a little about the dish and my recommendations for the best places in Seoul. Dan Galbijjim Galbijjim has become one of those ubiquitous dishes that show up everywhere. The appearance of this at an event signified that this was truly a special occasion. It must have something to do with the slowly braised ribs in a seasoned soy/sesame marinade. One of the reason it is special is the rare and expensive ingredients: beef ribs. The second reason is the time it takes to make this dish. To make them very good, it could take a whole day for you have to soak the meat in water to pull out the blood and then season them, finally, you have to slowly braise them. The center-cut of rib meat of cows is the most tender and most prized. It is this cut of meat that is used in Galbijjim: sl...