Solo dining in Gangnam, Seoul: 17 places (October 2026)
17 restaurants in the Korea on a Plate guide for solo dining in Gangnam, ranked Monthly 30 first and then by Google rating. Each has hours, a price per person and what to order.
In this guide: Jigang Hansikdang (Jigang Korean Restaurant) Apgujeong Main, 1992 Deopbap & Jjageuri Gangnam Main, Nongmin Baekam Sundae, Muwol Siktak, Bongmilga.
At a glance: Price per person ₩10,000–₩25,000 (middle ₩14,000). Average Google rating ★4.3. 4 of 17 are open late or 24 hours.
Updated 2026-10-05
Tips before you go
Gangnam covers Gangnam, Sinnonhyeon and Nonhyeon stations: an office district that stays busy late into the night.
Soups and noodles come as one-person portions. Barbecue places often ask for at least two portions.
Jigang Hansikdang's main Apgujeong restaurant is listed on DiningCode for nakgopsae and Korean dishes. Nakgopsae is ₩17,000, with variations such as chadol nakgopsae (₩20,000), plus cheese octopus stir-fry, an octopus bibimbap set and Korean beef yukhoe; DiningCode reviewers most often describe it as clean, generous and casual.
START WITHNakgopsae · spicy stew of octopus, beef intestines and shrimp
This main branch is about 80 m from Gangnam Station and is listed on DiningCode for rice bowls and jjageuri. Every listed dish, from jjageuri stews to Jeolla-style rice bowls and Jeonju bibimbap, is priced at ₩13,500, and reviewers most often call it down-to-earth, casual, clean and good value.
START WITHJjageuri · thick pork stew eaten with rice
Baekam sundae is a style from Baekam in Yongin, where the sausage is packed with vegetables and glass noodles rather than filler and the broth is a clear pork bone stock. This is the original branch of the Nongmin group and it draws a steady office lunch crowd from the Daechi and Seolleung blocks. The soup arrives with sundae and assorted pork offal already in the bowl.
START WITHSundae-gukbap · pork blood sausage and offal rice soup
Muwol Siktak, near Sinnonhyeon and Gangnam Station, is listed on DiningCode for Korean bansang, a tray of rice, soup and side dishes. The menu on file shows one main: old-style beef bulgogi served with lettuce wraps. Reviewers most often call it clean, casual, lively and pretty.
Opened in 2014 by an owner who mills and cuts his own buckwheat, so the strands are slightly thicker and rougher than at the older Pyongyang houses. The broth is simmered about five hours from Korean beef with medicinal roots, and the house also makes its own pear vinegar, mustard sauce and daily radish kimchi. It appears in the Michelin Guide Seoul selection.
START WITHPyeongyang mul-guksu · buckwheat noodles in chilled beef broth
A haejangguk house that has fed Gangnam's after-drinks crowd for about thirty years, running almost round the clock near Samseong Station. The signature bowl combines beef tripe and seonji, the mild blood curd, in a beef broth. There is also a clear brisket gomtang for anyone who would rather skip the offal.
START WITHYang-seonji haejangguk · beef tripe and blood curd soup
A fully vegan restaurant on the basement level of Starfield COEX Mall, opened by the Korean food company Pulmuone. The menu is about a dozen dishes that lean Korean, including a bibimbap with crumbled tofu, a tomato-based sundubu stew and tofu katsu over rice. Tablets at the table show each dish with its nutritional information.
START WITHCrumbled-tofu bibimbap with tomato sundubu stew
Running for roughly four decades near the Gangnam/Sinnonhyeon office district, this specialist serves chueotang, a hearty mudfish soup considered a classic restorative dish across Korea. It's a good change of pace from Gangnam's newer restaurants, a genuine old-school lunch spot rather than a trend-driven one.
Gim Buk-sun Keunnambijip's main restaurant, on the Garosu-gil side of Sinsa-dong, is listed on DiningCode for kimchi-jjigae and rolled omelette. Pork, tuna and Spam kimchi-jjigae and seafood soft tofu stew are ₩12,000 each, alongside rolled omelette (₩10,000) and grilled dried pollock; DiningCode reviewers most often call it down-to-earth, good value and casual.
The second restaurant from chef Kim Do-yun of Yun Seoul, opened because guests asked to buy the house-made noodles on their own. The noodles are milled from a blend of wholewheat with mung bean and soybean and use no chemical additives. It holds a Bib Gourmand in the Michelin Guide.
START WITHDeulgireum-myeon · fresh noodles tossed in perilla oil
A long-running seolleongtang house in Samseong that has appeared in the Michelin Guide Seoul and the Korean Blue Ribbon Survey. The broth is boiled from beef bones to a pale, clean finish rather than a heavy one, and the room is large and plainly furnished. One bowl of rice per person comes with each order.
START WITHSeolleongtang · milky ox bone broth with rice
A restaurant near Seolleung serving Namdo-style (southwestern Korean) food, from a daily set meal and octopus stone-pot rice to yellow croaker spicy stew and three omakase courses. DiningCode reviewers most often describe it as clean, casual, generous and good value.
START WITHNamdo Hanjeongsik · southwestern Korean set meals
Ttalbujane Bulbaek's Sinsa main branch is open 24 hours and serves bulbaek, flame-grilled bulgogi set meals, in spicy pork and beef versions, along with stir-fried octopus, kimchi stew, beef rib meat and naengmyeon. DiningCode reviewers most often describe it as unpretentious, casual, good value and lively.
START WITHDwaeji Bulbaek · flame-grilled spicy pork bulgogi set meal
A small, worn-in soup shop on a back street between Gangnam and Sinnonhyeon stations that has been serving the same pork spine soup for decades. The broth is doenjang-based with potato, greens and meaty neck bones, and it opens at 07:00 for people coming off a night out or heading to work. The menu is essentially one dish.
START WITHPpyeo-haejangguk · pork spine and potato soup
Open since 1988, this is a plain, high-turnover kalguksu house where the noodles are rolled and cut fresh each day and the broth is drawn from clams. Alongside the noodles it sells Pyongyang-style large dumplings, chilled soybean noodles in summer, and a fresh kimchi made with ground green chilli. It holds a Bib Gourmand in the Michelin Guide.
START WITHKalguksu · hand-cut wheat noodles in clam broth
A long-running ox bone soup house behind the main road in Sinsa that stays open around the clock. The menu is two items, seolleongtang and a platter of boiled beef, and the soup arrives unseasoned with salt, spring onion and kimchi on the table. It is a standard last stop for people leaving the bars around Sinsa and Gangnam-daero.
START WITHSeolleongtang · milky beef and bone broth with rice and noodles
Jjubul & Jjubul's COEX Mall branch specialises in jjukkumi (webfoot octopus) bulgogi, served in sets paired with beef brisket doenjang stew, beef tripe or budae-style sausage, plus a one-person jjukkumi set meal and yukgaejang. DiningCode reviewers most often describe it as unpretentious, casual and good value.
Every place is in the Korea on a Plate guide, written by an editor who runs four restaurants in Seoul. The list is filtered from published hours, prices and tags; nobody pays to be listed.
