374-8, Odaesan-ro, Pyeongchang-gun, Gangwon-do
Nandana is a bakery cafe operated by Woljeongsa Temple. The breads are made with organic flour and use no butter, milk, or eggs. The bakery makes a limited amount of bread each day to ensure none goes to waste.
140, Yuryang-ro, Dongnam-gu, Cheonan-si, Chungcheongnam-do
This traditional Korean restaurant has a history of 20 years and includes facilities suitable for special occasions like 1st and 60th birthday parties. It has a large parking lot and rooms of different sizes where you can dine comfortably in private.
525, Hoguk-ro, Jangheung-myeon, Yangju-si, Gyeonggi-do
This restaurant originally specialized in traditional Korean course meals when it opened in 1993 but after changing its main menu in July 1994, it’s been specializing in Idong galbi and wang galbi (king galbi). Gamagol Galbi is famous for savory and tender galbi with thick ribs.
133, Songnakgol-gil, Ulju-gun, Ulsan
Dodong Sanbang is a restaurant with five separate traditional Korean buildings situated on a large plot of land. It serves great traditional Korean set meals, and has a separate tea room where customers can enjoy a cup of tea after dining. Excluding winter, the restaurant offers a special program called “tteok mechigi” (rice cake pounding) where customers are invited to pound (or make) a rice cake with a mallet and eat it. The restaurant also includes a traditional souvenir shop and rice cake shop, and offers cultural programs.
32-1, Sejong-daero 14-gil, Jung-gu, Seoul
Well-known among both Koreans and foreigners, this restaurant has been specializing in traditional Korean dishes for more than 50 years. Its gopdol bibimbap is patented and also the most popular dish in the restaurant.
24-2, Dadong-gil, Jung-gu, Seoul
Yonggeumok's specialized stew includes tofu, fried tofu, spring onion, onion, oyster mushroom, tree ear mushroom, and other condiments added to broth boiled with lamb and its intestines overnight. Pre-cooked loaches are added in the end, creating a spicy yet savory flavor with chewy texture (loaches can be ground upon request). The restaurant serves Gyeongsang-do style, Jeolla-do style and Seoul-style chueo tang (loach stew).
382, Geojejungang-ro, Geoje-si, Gyeongsangnam-do
Nojasan Mountain extends from Geojae-eup to Hakdong, and right at the base of the Nojasan Natural Forest, a delightful restaurant made of lumberwood stands happily serving all customers. The restaurant doesn't stand out too much from its natural forest surroundings, as it takes on the same natural look as its environment. The restaurant is furnished with pulpwood, while the roomy interior is only sectioned off by paper sliding doors. On one side, the restaurant has a live stage, bringing a contemporary feel to the dining experience as well. Sanmaru vowed to provide food for all of its wayfaring visitors with Western and Korean menus such as pork cutlets, hamburg steaks, patbingsu (shaved ice with red bean topping), and their specialty, the teungmi doenjang ttukbaegi (special soybean paste stew in a hot pot). Unlike the regularly sold doenjang jjigae, the teungmi doenjang ttukbaegi dish is an excellent blend of Jeju's obunjagi tang and doenjang jjigae. This specialty has a sweet, savory taste without any unpleasant aftertaste.
678-5, Geojejungang-ro, Geoje-si, Gyeongsangnam-do
Gilson is located along Road 1018 that connects Sinhyeon and Hak-dong. A small brook runs in front of the restaurant with a large tree providing a shade to a stone bench across the water. Gilson's most popular dish is the sujebi (hand pulled dough soup), consisting of dough in 5 different colors. This is possible by the various ingredients they use to create the dish. The blue color comes from barley sprouts, red comes from beets, black from black rice, while the yellow color is made from pumpkins. Not only is their sujebi beautiful in appearance, but the broth is delicious as well, made from Geojae Island's freshly caught seafood. Visitors fall in love with the food at the restaurant, as much as they admire the accessories the restaurant has been decorated with. Many interesting accessories ornament the interior from gourd dippers to locust trees. Aside from their osaek sujebi, their pajeon (green onion pancake) and saengchae bibimbap (fresh vegetable bibimbap) are also worth a try.
229, Dalmaji-gil, Haeundae-gu, Busan
Located in Dalmajigogae, Soksiwonhan Daegutang specializes in one dish, daegu-tang (codfish soup).
10, Toegye-ro 36-gil, Jung-gu, Seoul
Located in the center of Seoul, The Korea House is a must-visit tourism spot as a multi-cultural place offering royal cuisine as well as traditional art performance, traditional cultural experience, traditional wedding ceremony, and other activities through which tourists can feel Korea's beauty. Royal cuisine of The Korea House is supervised by Han Bok-ryo who is an Intangible Asset of Royal Cuisine and prepared by a professional cooking team.
125, Jahamun-ro, Jongno-gu, Seoul
Operated by “Living Treasure Of Korean Royal Cuisine” since 1991, Jihwaja is a high-class traditional Korean restaurant located in the center of downtown Seoul. It has enjoyed a high reputation as the finest restaurant that preserves “The Legitimacy of Korean Royal Cuisine,” the essence of the Korean food culture. Jihwaja resembles the sophisticated ambiance of the neighborhood that captures the beauty of the Joseon Dynasty. The restaurant offers very healthy and nutritious dishes as they are prepared with only natural ingredients and royal culinary techniques, without using any MSG, artificial flavors or additives.
Jihwaja is committed to promote Korea's authentic traditional food culture - Korean Royal Cuisine - across the world for generations.
41, Itaewon-ro 27ga-gil, Yongsan-gu, Seoul
Copacabana Grill in Itaewon is a Brazilian restaurant named after the internationally renowned ‘Copacabana Beach’ in Brazil. At the restaurant, customers can enjoy unlimited skewers of sirloin steak, tenderloin, chicken, pork, or sausage. What makes the dining experience especially unique is that the grilled skewers are brought to the table by native Brazilian chefs and sliced right in front of diners.