This Lynnwood spot is one of the more popular places for bulgogi (marinated meat typically grilled with onions and peppers). One of its specialties is ttukbaegi bulgogi, which comes with sliced rice cake, vegetables, and glass noodles cooked in beef rib broth, served in an earthenware pot. This and a generous serving of banchan make for a massive meal already; an additional order of mandu (Korean dumplings, steamed, grilled, or fried) will have diners feel like they’re feasting.

Here’s another Lynnwood standout boasting a broad menu, with a few items of special interest. The chung gook jang chigae is a fermented soybean and soybean paste soup (think of it as a type of stew) that has a strong, funky flavor. Gamjatang is a spicy pork bone stew with vegetables, and the ganjang-gejang (raw crabs in soy sauce) is a fermented treat.

This little spot in Lynnwood (on the same plot of land as H Mart) bills itself as a burrito shop, with rice bowl versions also available. The Bulgorrito is the most recognizably Korean, filled with bulgogi-style beef, chile-lime dressing, cilantro, and basil, spicy mayo, salad, and rice. Among the other options are huli huli chicken, the Kraken (with a variety of seafood), and the Flaming Boar (with spicy Korean barbecue pork, pickled daikon, and cabbage). The burritos are massive, with one easily shareable by two people, especially if you get bulgogi fries to round out the meal.

The vibe at this Korean street food stop in Edmonds screams young, but the dishes will satisfy discriminating adults as well. The made-to-order kimbap (especially if filled with short rib) will have you refusing to buy the pre-made version anywhere else. An order of tteokboki is a filling guilty pleasure; the traditional is gochujang-forward, but well worth trying is rose, with cream added to cut the spice level. (There’s also a mala rose version that’s numbing and spicy.) And don’t overlook the “Street” toast, filled with ham, cheese, egg, cabbage, sugar, and mayo on buttery, toasted brioche bread.

Who says broth has to be boring? This restaurant’s namesake dish (called seolleongtang in Korean) features a broth made from ox bones, brisket, and other beefy body parts, cooked for more than 24 hours. It comes to the table milky white, and the server, pointing to a jar of sea salt, will advise diners that it’s completely unseasoned. The liquid can take a lot of that salt, along with other condiments if desired. The “Mixed” version is a treat with brisket, tongue, and shank. 

Now with a second location in Capitol Hill, Sodam Chicken (a fried chicken chain in Korea) is a standout among the many, many Korean fried chicken spots that have recently opened in Seattle. The batter is crispy, the chicken is well-flavored, and the bright kimchi is the perfect side to cut the grease. If you’re looking for something besides fried chicken, the kalbi is also well-executed. You can get the chicken without sauce, with a soy-garlic sauce, with sweet sauce, and gochujang sauce (yangnyeom).

For over 15 years, this U District mainstay has been a popular spot to indulge in soondubu jjigae, a spicy tofu stew. The fiery bowls are filled with a choice of beef, pork, seafood, dumplings, kimchi, and mixed vegetables, accompanied by rice and a selection of banchan. College students and grown-ups alike flock here for both the soup and other excellent dishes, such as kimchi fried rice and beef short ribs.

This active and friendly spot in Fremont offers healthy yet delicious bowls of Korean staples like bibimbap, complete with purple rice, a variety of vegetables, protein options, egg, and a choice of sauces. Scour the counter, cooler, and showcase for ever-changing treats like kimbap, korokke (croquettes) and kimchi; in-season you might even find a basket of persimmons served plain, perfect for snacking. Dinner service recently launched featuring the core lunch menu plus nightly specials such as spicy chicken wings.

This acclaimed restaurant recently moved from a small Queen Anne space into more lavish South Lake Union digs. It continues to serve up contemporary takes on classic dishes like yukhoe (beef tartare) and haemul pajeon (seafood pancake). But the Paju fried rice is the real showstopper with a smoked quail egg yolk centered on the squid ink-blackened, kimchi and bacon-enhanced rice. Enjoy a cool finish with a bingsu (shaved ice) dessert if available.

Bringing “Meat + Fire + Fermentation” to Capitol Hill, Meet Korean BBQ is one of the better places to enjoy Korean barbecue in the heart of Seattle. Various “Feasts” of Wagyu beef and Kurobuta pork come complete with banchan, corn cheese, ssam, egg souffle and Wagyu soybean stew. Diners can also order beef and pork plates a la carte, with steak tartare and seafood scallion pancakes available as starters.

This Bay Area–based restaurant chain opened in Bellevue in 2023 to big crowds and long lines. The main draw is the namesake kalbijjim, a spicy-yet-sweet stew that’s centered around fall-off-the-bone braised short ribs and customizable in terms of toppings and spice level. The cheese topping gets torched at the table — everyone get your phones out — and takes the dish to over-the-top decadence. There’s plenty of banchan to round out a meal, plus other dishes like a luscious yuk hwe (beef tartare).