meat
Meat is a delicacy in Seoul. Pictured is pork barbecue from 囕盈トン. There are restaurants specializing in different cuts of pork, so choose the one that suits your mood.
Namyeongdong
A popular yakiniku restaurant specializing in rare cuts of pork
One portion of Cabrisal (180g) is 21,000W. There is also a rare cut of Hangjeongsal (pork belly) for 23,000W. 
Add salt, wasabi, or chokkal to change the flavor.
This popular restaurant has long queues. Customers come for the Kaburi Sal, a cut from the back of a pig that is rarely found. Grilled over beechwood charcoal, it's served unwrapped in leaves, dipped in salt, and when you bite into it, the delicious fat bursts into your mouth. Paired with kalibijeokgal (salted scallops), it's a surefire match for soju.
Taegwang Hanu
Enjoy high-quality Korean beef yakiniku at a reasonable price
Majang-dong Market, which handles 70% of Korean beef (hanu), has been renovated to create an atmosphere that is welcoming to the general public. It has transformed into a gathering place for Seoul's "beef lovers." The norm here is to buy meat at a store and bring it to a butcher shop to be grilled. Daegwang Hanu is a butcher shop highly trusted by gourmets. The highest quality Korean beef is wet-aged to bring out its rich flavor and tenderness.
We were taken to a nearby butcher restaurant called Wow, which cost 8,000 won per person (side dishes included). 
The gate of Majangdong Market.
Kamgemulyan
A fried chicken restaurant with delicious batter
"Chimaek," a dish of enjoying fried chicken and beer, is a classic in Korea. There are many branches in Seoul, but this one has been consistently packed lately. The thigh meat is coated in corn starch and deep-fried in high-quality soybean oil, resulting in an incredibly fragrant flavor that pairs well with beer. The deep-fried chicken gizzards are also a great snack.
Deep fried gizzard 800g 23,000W. 
Draft beer 500ml for 5,000W. Korean brands such as Terra and Kelly are available.
seafood
The king of seafood is Ganjang Gejang, a specialty of Sanji, with vibrantly colored eggs and a rich flavor. 160,000W for 4 servings.
Sanji
The restaurant became famous for its extra-large ganjang gejang.
Lee Young-hee used to sell her homemade soy sauce in Taean County. Using this as a selling point, she opened a restaurant in Seoul in 2024, and it became a popular spot with reservations. The secret to its deliciousness is to buy blue crabs from local fishermen in the spring when they are in season, freeze them, and then marinate them in soy sauce.
Side dishes are also included. By the way, the restaurant only serves four servings of ganjang gejang. 
There were also customers ordering takeout.
Silviva Bud
A standing bar filled with local delicacies
Owner Kim Hyung-gi loves the regions of Italy and Japan and has traveled there many times. Wanting to share the flavors of local Korea, he opened a standing bar specializing in seafood in 2019. He travels to the South Sea coast, including Masan Port, several times a week to stock up on seasonal seafood. The bar is bustling every day with drinkers eager to enjoy a drink with fresh fish as a snack.
Firefly squid sashimi is priced according to market price. 
Masan conger eel and green onion kimchi hotpot 35,000W.
Anju Village
A seafood izakaya that boasts unwavering popularity
This seafood izakaya is full every day. Owner Ko Young-gwon, who was born in Nishimura, opened the restaurant in his hometown in 2000. For the past 25 years, he has been in charge of the morning preparations himself. His daily exposure to seafood has given him an intimate knowledge of fish, resulting in the creation of countless popular dishes. Recently, he has opened the Anju Village Store within walking distance and is also focusing on retail sales.
A product from Ange Maul Store. 
Homemade dried rockfish priced at 25,000W will get you pumped.
