Irene Yoo
Irene Yoo is a food writer, recipe developer, chef, and co‑owner of Orion Bar in Brooklyn. She is the author of Soju Party: How to Drink (and Eat!) Like a Korean, and her recipes and essays have appeared on Food Network, Food52, and Food & Wine. Her work has also been featured in the New York Times, The Korea Times, and Bon Appétit.
New York’s best Korean restaurants mix tradition and invention: long-running Korean‑American institutions, transplanted Seoul favorites, and modern kitchens reinterpreting classics. As a Korean American raised on my mother’s cooking and with summers in Seoul, I visit Korean restaurants in the city weekly. Below are my favorite spots across Manhattan, Queens, and Brooklyn that showcase the breadth of Korean food—from barbecue and soups to anju and fried chicken.
Tal Bistro
32 W 32nd Street, Floor 3, Manhattan
Tal Bistro feels more like a Korean drinking pub than a formal dining room. The chef trained at Jongro BBQ, and the menu is built around alcohol pairings: makgeolli with kimchi pancakes, beopju alongside acorn jelly salads, and soju with spicy pork. The house sweet potato makgeolli (goguma) is creamy and memorable.
Gopchang Story
312 5th Avenue, 2nd Floor, Manhattan
A go‑to for late‑night drinking, Gopchang Story specializes in grilled intestines. The smoky, fatty daechang (large intestine) is particularly distinct—try the mixed platter dusted with the restaurant’s signature “magic powder.” It’s ideal for sharing over soju with friends.
New Wonjo
23 W 32nd Street, Manhattan
A longtime family favorite, New Wonjo is known for comforting homestyle soups and stews. Lunch specials like ddaro gukbap (spicy beef stew) and haejang‑guk (hangover soup with ox bone and vegetables, with an option for ox blood) are hearty and satisfying. Expect generous complimentary banchan and occasional sebiseu (extra dishes). It’s also one of the city’s older BBQ spots and reliable for group meals.
Korean Noodle House
210-09 Northern Boulevard, Bayside, Queens
This Korean‑Chinese noodle joint lives up to its name with standout jjajangmyun (black bean noodles) and fiery jjampong (spicy seafood noodle soup). The mostly Korean clientele is a good sign; order one of the noodles to share with tangsooyuk (crispy sweet‑and‑sour pork).
Hojokban NYC
128 Madison Avenue, Manhattan
An American outpost of a trendy Cheongdam‑dong place, Hojokban focuses on inventive anju—dishes made to accompany drinks. Notable plates include a chrysanthemum‑green ssook‑got salad in black sesame dressing, garlic‑accented bossam (slow‑braised pork belly), and a theatrical ramyun fried rice finished with an upside‑down Shin Ramyun cup.
Kisa
205 Allen Street, Manhattan
Kisa channels the no‑frills Korean taxi‑driver cafeteria with metal platters and a rotating selection of banchan that often steal the show. Run by brothers Steve and Eric Choi and David Yun, Kisa shines with mul hwe (raw fish in a cold spicy sauce) and bulgogi japchae. The warm hospitality—occasional complimentary canned drinks, a free coffee machine—and small touches like yulmu‑cha (nutty grain tea) make it feel like home.
Tosokchon
14 E 33rd Street, Manhattan
Open very late (often until 4 a.m. on weekdays and 6 a.m. on weekend nights), Tosokchon is a beloved spot for restaurant crews and night owls. It’s a great place for assorted soondae (Korean sausage) and a bowl of sool‑guk, a spicy hangover soup loaded with bean sprouts, napa cabbage, and pork bone.
Gahwa
29-32 Union Street, Flushing, Queens
A Flushing institution for seolleongtang, Gahwa serves a rich, milky beef‑bone broth made from long‑simmered oxtail and bones. The soup arrives unseasoned so you can adjust it with scallions, salt, and pepper; pair it with rice and crunchy kkakdugi (radish kimchi). If you want alternatives, dogani‑tang (cow knee soup) and sokkori‑tang (oxtail soup) are excellent.
Peeps Kitchen
Scrappleland, 1150 Manhattan Avenue, Brooklyn
Peeps Kitchen turns out exceptional Korean fried chicken. The gangjeong (sweet glazed) and padak (scallion) styles are crowd favorites, and the classic drumsticks come out extra crispy thanks to careful butchery and battering. Don’t miss the extra chicken skin crispies as a beer snack—the chef’s background running Korean fried chicken franchises shows in the execution.
Sunn’s
139 Division Street, Manhattan
Chef Sunny Lee evolved from a popular popup into a cozy Chinatown spot serving seasonal banchan and thoughtful small plates. Highlights include tteokbokki finished with stracciatella and a sesame mochi cake. The intimate counter and carefully composed dishes make Sunn’s a lovely choice for a date or a quiet, flavorful meal.
Whether you’re exploring Korea Way in Midtown, making the pilgrimage to Flushing’s ramen and bone‑broth houses, or hunting down fried chicken and comforting stews in Brooklyn, these restaurants demonstrate the variety and depth of Korean cuisine across New York City.
