Irene Yoo
Irene Yoo is a food writer, recipe developer, chef, and co-owner of Orion Bar in Brooklyn, and the author of Soju Party: How to Drink (and Eat!) Like a Korean. Her recipes and essays have appeared on Food Network, Food52, and Food & Wine, and she has been featured in the New York Times, The Korea Times, and Bon Appétit.
The best Korean restaurants across New York City blend old and new: long-running Korean-American mainstays, imports of popular Seoul spots, and modern kitchens riffing on classics. As a Korean American who grew up on my mom’s cooking and spent summers in Seoul, I visit Korean restaurants in NYC weekly. With Korean food and culture booming, there’s an expanding list of places to try. Below are my favorite spots around Manhattan, Queens, and Brooklyn.
Tal Bistro
32 W 32nd Street, Floor 3, Manhattan
A new addition to Korea Way, Tal Bistro is more of a Korean drinking pub than a formal restaurant. The chef honed his skills at Jongro BBQ, and the menu focuses on classic alcohol pairings: makgeolli with kimchi pancakes, beopju with acorn jelly salads, and soju with spicy pork. Don’t miss the house sweet potato makgeolli, where the creamy goguma flavor shines.
Gopchang Story
312 5th Avenue, 2nd Floor, Manhattan
A go-to for classic Korean drinking, Gopchang Story specializes in grilled intestines. The smoky fattiness of the daechang (large intestine) stands out, especially in the mixed combo dusted with the restaurant’s “magic powder.” It’s perfect with soju and good friends.
New Wonjo
23 W 32nd Street, Manhattan
A longtime family favorite, New Wonjo is beloved for homestyle soups and stews. The lunch specials are hearty and homey: ddaro gukbap (spicy beef stew) and haejang-guk (spicy ox bone soup with vegetables and optional ox blood) are staples. Generous complimentary banchan and occasional “sebiseu” (extra service dishes) add to the charm. It’s also one of the city’s oldest BBQ joints and a reliable spot for group meals.
Korean Noodle House
210-09 Northern Boulevard, Bayside, Queens
This Korean-Chinese noodle spot’s name literally celebrates its two best dishes: jjajangmyun (black bean noodles) and jjampong (spicy seafood noodle soup). The mostly Korean clientele is a good sign. Order jjajangmyun or jjampong and share tangsooyuk (crispy sweet-and-sour pork) with the table.
Hojokban NYC
128 Madison Avenue, Manhattan
An American outpost of a trendy Cheongdam-dong restaurant, Hojokban serves inventive anju—dishes designed to accompany drinks. Highlights include the ssook-got salad (chrysanthemum greens in black sesame dressing), garlic-infused bossam (slow-braised pork belly), and the theatrical ramyun fried rice topped with an inverted Shin Ramyun cup.
Kisa
205 Allen Street, Manhattan
Kisa channels the Korean taxi-driver cafeteria with metal platters and a rotating selection of banchan that often outshine the main dishes. Run by brothers Steve and Eric Choi and David Yun, Kisa’s notable plates include mul hwe (raw fish in a cold spicy sauce) and bulgogi japchae. The hospitality—occasional complimentary canned drinks or pours—and the free coffee machine are delightful touches. Try yulmu-cha (a nutty, grain-based tea) as a sweet finish.
Tosokchon
14 E 33rd Street, Manhattan
Open late (often until 4 a.m. on weekdays and 6 a.m. on weekend nights), Tosokchon is a beloved post-shift spot for restaurant staff and night owls. Try assorted soondae (Korean sausage) and sool-guk, a spicy hangover soup full of bean sprouts, napa cabbage, and pork bone.
Gahwa
29-32 Union Street, Flushing, Queens
A Flushing institution specializing in seolleongtang, Gahwa serves a rich, milky beef-bone broth made from long-simmered oxtail bones. The soup arrives unseasoned—garnish with scallions, salt, and pepper to taste—and is ideal with rice and crunchy kkakdugi (radish kimchi). Dogani-tang (cow knee soup) and sokkori-tang (oxtail soup) are excellent alternatives.
Peeps Kitchen
Scrappleland, 1150 Manhattan Avenue, Brooklyn
Peeps Kitchen delivers outstanding Korean fried chicken. Their gangjeong (sweet glazed) and padak (scallion) are crowd-pleasers, and the classic drumsticks are exceptionally crispy thanks to expert butchery and batter technique. Extra chicken skin crispies make a perfect beer snack; the chef’s background running Korean fried chicken franchises shows in the execution.
Sunn’s
139 Division Street, Manhattan
Chef Sunny Lee moved from a beloved popup to a cozy Chinatown restaurant serving seasonal banchan, tteokbokki finished with stracciatella, and sesame mochi cake. The intimate counter and thoughtful dishes make Sunn’s an ideal spot for a date or a quiet, flavorful meal.
Whether you’re exploring Korea Way in Manhattan, making the pilgrimage to Flushing, or finding comfort food in Brooklyn, these places showcase the variety and depth of Korean cuisine in New York City—from barbecue and soups to anju and fried chicken.
