Korean RestaurantsWhere locals
eat happily

Jip (집) means house or home. Koreans name a restaurant by its dish plus jip, so a gukbap-jip serves rice soup and a gogi-jip serves grilled meat. It usually signals a specialist that cooks one thing well.

Matjip (맛집) literally means “house of taste”: a restaurant known for being good. It is the word Koreans use when recommending a place, and you will see it on signs and in every food blog.

Think of them by how the food reaches the table: charim (차림), a full spread with banchan; bul (불), fire at the table for grilling or simmering; danpum (단품), one dish per person; and jujeonburi (주전부리), desserts and snacks between meals.

Yes. The small side dishes that come with a meal are included in the price, and refills are free. Ask staff, or look for a self-service banchan corner.

Yes. One-bowl restaurants such as gukbap and noodle houses are made for solo diners. Barbecue and hot-pot places often ask for at least two portions, so check before you sit down.

Many tables have a call bell; otherwise say “jeogiyo” (저기요, “excuse me”). More restaurants now use a kiosk or a tablet on the table. You usually pay at the counter on the way out, and there is no tipping.

They are places I, a Seoul local, eat at and love. Each one has a journal post explaining what to order and why I recommend it, rather than a star rating.

Agujjim (아구찜) is monkfish braised with bean sprouts, minari and a spicy chili sauce, served on a large platter to share. Nagwon-dong in Jongno, Seoul, has a whole street of agujjim restaurants.