Jaedong Sundubu

A 45-year-old Myeongdong alley spot perfecting garlic-heavy tteokbokki - chewy rice cakes in a glossy red sauce loaded with minced garlic - alongside sundae, mandu, and odeng.

Veteran Euljiro restaurant of 40 years specializing in gamjatang (spicy pork-bone-and-potato stew) and sundae guk (blood sausage soup) in a down-to-earth, old-Seoul setting.

Long-standing Yongsan Korean barbecue restaurant famous for grilled chadolbagi (marinated thin-sliced beef brisket) and grilled ox tripe.

Gangnam specialist in grilled beef and pork intestines and tripe — a Blue Ribbon Survey pick that's often counted among Seoul's best gopchang houses. Reservations through Catch Table essentially required.