13 March 2026
Share
As The MICHELIN Guide Seoul & Busan 2026 celebrates its 10th anniversary edition, we turn the spotlight to the eight dishes that left a lasting mark on our famously discreet MICHELIN Inspectors.
From innovative reinterpretations of beloved Korean classics like gukbap to generations-old family recipes, these plates capture the breadth and vitality of today’s South Korean dining scene. We asked our Inspectors to share the dishes that lingered most vividly in their memories this year — the ones that delighted and helped define unforgettable meals across Seoul and Busan.
Gukbap
SAN
One MICHELIN Star, SeoulGukbap is known as beef bone soup with rice. Yet at SAN, the chef offers a contemporary reinterpretation, replacing the customary beef base with a broth crafted from Korea’s native black pork. The result is a profoundly flavorful liquid, layered and resonant, yet distinct in its softer, more rounded character.
At the foundation lies a bed of rice immersed in this aromatic broth, accompanied by handcrafted noodles made from egg and water chestnut. These noodles introduce delicate elasticity and subtle sweetness, adding both structural and textural complexity to the dish. In a thoughtful and unexpected gesture, caviar replaces the saeujeot (fermented salted shrimp). This substitution preserves the intended salinity and umami while lending a refined clarity and gentle brininess, elevating the broth without overwhelming its essential character. The dish ultimately reflects a careful balance between heritage and innovation.
Steamed tilefish in anchovy broth
Mosu
Two MICHELIN Stars, SeoulThis tilefish dish is handled with immense ingenuity. The doneness of the fish is perfectly controlled; when flaked apart, it reveals delicate, translucent layers with a soft and succulent texture. Most impressive is the concentrated anchovy broth sauce, which is combined with blue chanterelles to create a lightly thickened texture. This makes the umami rich yet refreshing, providing the fish with both moisture and depth. The two types of diced radish at the bottom are the finishing touch; their fermented sweet and sour notes make the layers pop instantly. Combined with a gentle hint of spice from the chili powder, every bite is a precise and balanced delight. In terms of both the layering of flavors and the complexity of textures, it is simply impeccable.
Japchae
JUEUN
One MICHELIN Star, SeoulThis abalone appetizer appears simple yet is truly outstanding. First are the mushrooms, sautéed until fragrant while remaining moist; paired with the garnish of perilla seeds, that touch of delicate fragrance is especially charming. The star of the dish, the abalone, is prepared perfectly. Marinated and then charcoal-grilled, its tender yet bouncy texture retains a full umami flavor. The chef thoughtfully slices the abalone into strips, which not only makes it easy to eat but also allows the smoky charcoal notes and the texture of the mushrooms to blend perfectly in the mouth. Saltiness, umami and sweetness unfold in layers on the palate, showcasing the chef's meticulous care for the ingredients.
Perilla seed bibimmyeon
Gosari Express
Bib Gourmand, Green Star, SeoulFreshly boiled noodles arrive enveloped in a deeply aromatic gosari (bracken fern) oil sauce, layered with tender braised gosari, a vibrant vegetable-based la-yu, nutty perilla seed powder, and a generous quenelle of chickpea hummus. The interplay of these elements creates a composition that feels both unexpected and harmonious. The hummus lends a creamy, rounded richness, while the perilla seed powder contributes to a gentle nuttiness that softens and integrates the assertive heat of the vegetable la-yu. Rather than dominating the palate, the spice unfolds gradually, allowing the quieter, earthier tones of the gosari to emerge.
Texturally, the dish is especially compelling. The gosari offers a delicate resilience — tender yet pleasantly fibrous — that mirrors and enhances the supple elasticity of the udon noodles. Each strand carries the sauce effortlessly, delivering a balanced, layered mouthfeel with every bite.
RELATED: South Korean Spots Serving Vegetable-Forward Dishes
Pine nut samgyetang
3rd Samgyetang
Bib Gourmand, SeoulThis ginseng chicken soup (samgyetang) is served piping hot with a rich, intense flavor. Deviating from the traditional clear version, it presents a dense, milky-white broth. Infused with a generous amount of pine nuts, the soup has a silky texture. It is full-bodied yet well-balanced, characterized by a distinct nutty aroma and a subtle, lingering ginseng finish. The small, whole chicken is exceptionally tender, falling off the bone at the slightest touch of a spoon. Served with a side of perfectly cooked glutinous rice — tender yet with a slight chew — the soup and rice blend seamlessly. It is a warm, deeply satisfying dish.
Manduguk
Pyeongyangjip
Bib Gourmand, BusanPyeongyangjip’s dumplings are larger and more substantial than their southern counterparts; each mandu is meticulously shaped and filled. They are served in a clear yet deeply expressive beef broth, alongside three generously sized dumplings and tender slices of brisket; the meat lightly seasoned to accentuate its natural flavor. The first sip reveals a remarkable clarity — clean and precise — yet layered with a profound beef richness, lifted by the subtle umami of vegetables and kelp. The broth feels restorative; its depth achieved through restraint rather than excess.
The filling of kimchi, tofu, glass noodles and finely chopped vegetables is well balanced. The kimchi’s gentle acidity brightens the richness, while tofu and noodles add softness and structure. Plump and satisfying, the dumplings are comforting enough to tempt a second bowl.
EXPLORE MORE: 8 New Bib Gourmands Announced for The MICHELIN Guide Seoul & Busan 2026
Mackerel
Le DORER
One MICHELIN Star, 2026 MICHELIN Young Chef Award, BusanThree neatly trimmed pieces of charcoal-grilled mackerel rest on a bed of delicately shredded shiso leaves, barley and diced potatoes sautéed in soybean paste beneath. The knife work is precise and is clearly visible. The fish is fatty and succulent, with an intense, aromatic smokiness in each bite. The fresh, herbal notes of shiso leaves brightened the smoky depth beautifully. The barley, an intriguing highlight, offered a pleasant chewy texture, while the potatoes were soft and comforting. The dish concludes with the decent greasy touch of fish oil and lingering charcoal fragrance enveloping the palate. It is a truly memorable and delicious meal deserving of a MICHELIN Star.
Grilled short rib patty
Songheonjip
Bib Gourmand, BusanThe grilled short rib patty (tteokgalbi) set features a thick, generously sized patty, accompanied by doenjang soup, six appealing side dishes and two sauces. Most impressive is the patty’s deep soy-glazed hue and smoky aroma. The flavor is beautifully layered, juicy and succulent, with a savory depth that pairs perfectly with rice. The white Suhyang rice is round and plump, offering a delicate sweetness and fragrant aroma that makes it hard to stop eating. The accompanying doenjang soup delivered comforting warmth. Altogether, the set demonstrates strong execution with remarkable generosity. It’s a satisfying meal that offers excellent value.
LEARN MORE: What Is The MICHELIN Bib Gourmand Award?
