This restaurant has been famous for its charcoal-grilled food since 1972, and is especially well known for its spicy seasoning made from powdered red pepper, garlic, and ginger. Pork is mixed with the seasoning, giving it the characteristic red color and unique flavor, and then grilled over hot coals. While it is popular among Koreans who like spicy food, it might be a bit too hot for foreign customers. Other dishes include jumulleok (grilled seasoned meat) and donggeurangttaeng (meat patties). Jumulleok is made by seasoning fresh meat, whereas donggeurangttaeng is made by cutting the frozen meat into small pieces, and then marinating it. Older adults usually prefer jumulleok, while the young prefer donggeurangttaeng. TIP: Make sure to wear one of the aprons, which is next to each table, to protect your clothing while you are grilling the meat.  

Green Chicken Doctor specializes in chicken cooked to perfection, such as a steak dish topped with homemade grill sauce on fresh meat. Located near the main gate of Hankuk University of Foreign Studies (HUFS), it serves as a great place for college students to quell their hunger and quench their thirst after a long day of classes.      

Nanhyang is a Chinese restaurant, decorated with glamorous and bright European-style ambience. Nine individual rooms that can accommodate up to 4 to 70 people surround the round-shape hall perfect for gatherings of varing purposes, such as a first birthday party, or a sixtith birthday party. Depending on the kind of party, visitors can use the room upon prior reservation. The staff who all have hotel-related working experience are trained to give the best service along with restaurant's reasonably priced dishes. The chef is a professional in Chinese cuisine and has worked in Shilla Hotel, Ambassador Hotel, as well as 6 years of working experience at Baeknihyang of the 63 building since opening for about 30 years. The restaurant strictly uses only fresh ingredients and makes an effort in reducing the Chinese dish’s oiliness, adding natural seasonings, sauces and vegetable oils to cut back on the over-oily taste that often accompanies Chinese dishes.

Following his mother’s footsteps, the son of the previous owner is now managing the family business. Opened during the early years of Jokbal Street, the delicious meat at this restaurant is fondly remembered by customers. While the meat itself has almost no fat, the fat portion is extremely soft and savory. This restaurant is also different from the others in that it provides kongnamul-guk (bean sprout soup) with the jokbal (steamed pork hock). Pyeongyang-style naengmyeon (cold noodles) and tteok-mandu-guk (rice cake-dumpling soup) are also delicious. Pyeongyang naengmyeon is cooked to suit South Korean tastebuds. Besides, the noodles and dumplings are hand-made. Despite the restaurants long history, the building of the restaurant is clean and well-maintained as it was being rebuilt after a fire in the 1980s. There are plenty of tables on the first and second floors to accommodate customers, and the third floor is reserved for large groups. Especially noticeable is the clean appearance both inside and out, despite the restaurant’s long history; probably because the building was rebuilt after a fire in the 1980s. Plenty of tables on the first and second floors accommodate customers, and the third floor is reserved for large groups.

Chee Hong is a Guangdong and Shanghai-style Chinese restaurant. It serves Chinese cuisine modified with a modern style. The restaurant also houses plenty of rooms perfect for business meetings and family gatherings.

Kim Gwangbun’s Pulhyanggi Sonkalguksu boasts a taste made from 16 years of tradition in serving kal-guksu (handmade noodle soup). The menu includes haemul-kal-guksu (noodle soup with various seafood) and bajirak-kal-guksu (noodle soup with clams). One of its hidden secrets to attract people is the meat broth boiled for four to seven hours. Also, the wang-mandu (big sized dumplings) and kimchi are special points at this restaurant. To keep the best freshness, the owner, Kim Gwangbun goes to the fishery market in person to select the ingredients for the day's meals at dawn. The restaurant is comprised of one main two-story building as well as an additional building.

Opened in 1981, this diminutive restaurant has been attracting customers with its mouthwatering ramyeon noodles for more than 20 years. The restaurant’s unique ramyeon recipe includes an ultra-spicy broth with lots of red pepper seasoning, chewy noodles, egg, and bean sprouts. Even Koreans, who are used to eating spicy kimchi, sometimes shed tears while eating this fare. Besides the food, the ambience is fun, with interesting messages written by customers attached to the ceiling and the walls. The restaurant has created its own jargon that is recognized only by regular customers: ramyeon is called ppal-gye-tteok (spicy red soup with egg and rice cake), and yellow pickled radish is called pineapple, to name a few of the coined terms. The menu board lists the price of ramyeon as W30,000 confusing first-time visitors. But don’t panic: an extra zero (0) was just added for fun! TIP: (1) Take some souvenir pictures using the walls and the ceiling as a background (2) Try putting some cold rice in your ramyeon for an interesting, less spicy taste.

Hyundai Kalguksu is a kalguksu (handmade knife-cut noodles) restaurant that has been in the family for two generations (1982). The restaurant is extremely popular among people working at nearby businesses, thanks to the rich flavor of the broth. Anchovies, dried pollack heads, and kelp are simmered for many hours, and then, other ingredients are added: soft noodles and various vegetables including pumpkin, onion, and green onions. The restaurant is famous for the exquisite taste of its kalguksu, as well as for its large servings. Just one bowl is enough to satisfy a starving man, but if you are still hungry, don’t hesitate to ask for more rice or noodles for free. Another unforgettable specialty here is kimchi. You will also be able to enjoy geotjeori (freshly made kimchi) and kkakdugi (sliced white-radish kimchi), which is fermented for about three days. TIP: If you like spicy food, don’t forget to add some cheongyanggochu (spicy red pepper)!

Daejanggeum serves traditional Korea meals, reinterpreting royal dishes from the Joseon Dynasty. Daejanggeum faithfully uses only the best local ingredients to make all their food, from the soybeans used for soy sauce and soybean paste, to kimchi. In addition to the food, guests can enjoy dining with lacquerware from Korea's Holder of Intangible Heritage, Mr. Yi Jin-ho, and forged works by 5th generation blacksmith, Cha Ingyu.

The restaurant only uses fresh young chickens, which are about 35 days old, and minimal seasoning to allow diners to fully enjoy the tenderness of the meat. Dip your chicken in the special marinade sauce and couple it with a helping of Kalguksu (a noodle dish) for a perfect meal combination.