New York Magazine

Korean-inspired entree rice “salads” are the key here, either in design-it-yourself combinations or suggested renditions.

The fourth outpost of Woo Lae Oak's bi-coastal chainlet brings nouveau Korean cuisine to Hell's Kitchen.

The first New York outpost of a Korean fried-chicken megachain.

Regardless of location the chicken is identical: a crisp shell-like skin and a semi-hot glaze that’s better than the soy-garlic.

Regardless of location the chicken is identical: a crisp shell-like skin that doesn’t quite adhere to the mildly greasy meat, and a semi-hot glaze that’s better than the soy-garlic.

Vaguely reminiscent of 'Willy Wonka and the Chocolate Factory': The kitchen is hidden from view, and your made-to-order bird emerges—perfectly packaged in an orange-and-white gift bag—from a tiny metal door.

This trendy Korean spot flaunts conversation-conducive bamboo booths, a house-music pulse, and its own Zen pebble garden.

Small but stylish, this modern Korean makes solid takeout and wicked Kimchee.

Korean fried chicken with an excess of thick, gloppy barbecue-like sauce and even radish cubes that are softer and sweeter than usual.

Fresh tofu: You won't believe the difference.

Homestyle Korean and Japanese fare in an unpretentious second-floor eatery.

Home-style Korean cooking with family-style dinners for four.

East Village institution for accessible Korean and pork ribs to die for.

Far from 32nd Street, a Korean restaurant that’s both scene and substance.

A Korean-barbecue restaurant with impressive décor and disappointing food.

Japanese fast-food joint has expanded into this Korean bibimbap shop.

Equipped with a tea bar, a vegetarian-Korean-fusion kitchen, and a traditional tearoom.

Soothe your soul with a rich ox-bone soup, which supposedly prevents hangovers, and other earthy and authentic Korean specialties.

Chang Han, the bearded, ponytailed bon vivant behind Emo's uptown, brings his longtime chef Won Choi's Korean home cooking downtown.

It has personality and warmth, just like the eclectic food that comes out of the quasi-open kitchen.

A trim corner sushi spot in central Astoria with a following of jazz-piano aficionados.

Japanese take on a Korean standard, table barbecue, at this elegant, bustling yakiniku chain.

A second New York outpost for the Japanese yakiniku chain, where everything from Wagyu-style beef to tofu is grilled over “smokeless” ceramic coals.

A 24-hour K-town restaurant with no tabletop grills but plenty to offer (and plenty of offal).

At HanGawi, carnivores envy vegetarians.