At Irile Gosho Minami (Nakagyo-ku, Kyoto), a Korean restaurant in the Karasuma-Oike area, diners can casually enjoy ginseng-do (ginseng chicken soup), a representative dish of the "medical food" principle. The restaurant's ginseng ginseng soup is based on a recipe directly handed down from the owner's mother, the proprietress who opened Hanmi Ichi in Tsuruhashi (now Utsubo-honmachi), Osaka. The whole chicken is stuffed with glutinous rice and slowly simmered with ginseng, jujubes, and other ingredients used in medicinal cooking. The chicken meat falls apart, and the rich flavor of the soup, which is infused with the goodness of the ingredients, is sure to blow away your summer fatigue.

Located in Ponto-cho, Kyoto's elegant flower district, is a high-class Korean restaurant [Ponto-cho Yi Nanhe] (Nakagyo-ku, Kyoto City, Kyoto Prefecture). Here, you can enjoy Korean-style meals of carefully selected black Japanese beef from the Kyoto meat market. The Shinshu Premium Wagyu Beef Bulgogi is highly recommended. This sumptuous dish consists of sweet Wagyu beef thighs marinated in a special sauce, grilled with Korean vermicelli and vegetables, and wrapped in a vegetable wrapper.

Karasuma Kogi Club (Kamigyo-ku, Kyoto City, Kyoto Prefecture) is the best place to enjoy samgyeopsal at a reasonable price in the Imadegawa area where many students live. The pork belly is 3 cm thick. It is super juicy and more than worth the price. The toppings include sunchu, sesame leaves, ssam (pickled radish), and other toppings to change the flavor. The value-priced menu, which includes special jjigae and pudae jjigae, is in the 2,000 yen per person range, making it a very cost-effective option.

In the quiet residential area of Kiyomizu Gojo, the restaurant Gusantoko (Shimogyo-ku, Kyoto City, Kyoto Prefecture) is one of the busiest places in the city. This Korean restaurant, run by a father and son, is popular for its taejikbap, sundaegukbap, and other traditional Korean soup dishes. At night, takganmari, a simple dish of whole chicken and green onions, is also popular. The soup soaked in chicken broth has such a rich flavor that you will want to drink it all up. Leave room in your stomach for ramen or rice porridge to finish off the meal!

Demachi Stand (Kamigyo-ku, Kyoto), located at the intersection of Kawaramachi and Imadegawa, has started an all-you-can-eat samgyeopsal course in response to enthusiastic requests from guests. The menu offers 11 unique types of meat, including salted lemon samgyeopsal with lemon on top and Chinese-style hot and spicy samgyeopsal. The all-you-can-eat course also includes a la carte dishes such as pancakes and tteokbokki, making it a full meal course that you will not want to overeat!

Han-Xan is a dining bar (Nakagyo-ku, Kyoto City, Kyoto Prefecture) where you can enjoy a variety of creative Korean cuisine in the Shijo-Kawaramachi area of Kyoto. Among the dishes, the aged samgyopsal is a must-try. Thick pork aged by skilled artisans is juicy, tender, and full of flavor. The pork is grilled right in front of your eyes on a special iron plate imported from Korea.

Siktan Miho (Kamigyo-ku, Kyoto City, Kyoto Prefecture) is located in a back alley one street east of Senbon Dori. The chef, who has a background in Italian and French cuisine, uses only the best seasonal ingredients, and offers a completely new and creative Korean cuisine that combines his own roots in Korea. In addition to a four-course short course menu that changes daily and a seven-course menu featuring seasonal ingredients, the restaurant also offers a la carte dishes such as water-cooled noodles with Miyama chicken and dried stock, and Kanjangseu with sweet shrimp.

Rico cafe (Nakagyo-ku, Kyoto City, Kyoto Prefecture) is located on the southeast side of Nijo Station, where the atmosphere of the Showa period still remains. This café offers Korean cuisine and traditional Korean sweets created by Mr. Kim, who has experience as a chef and owner of a Korean pub. The main dish, tenjang jjigae made with additive-free country miso has a unique aroma and a deep, rich flavor that will make you feel relaxed. If you are feeling tired and want to take care of your body, please come to the restaurant.

Hidden away in a back alley near the Shijo-Karasuma intersection is Brisket RONY (Nakagyo-ku, Kyoto City, Kyoto Prefecture), a restaurant specializing in chadorbagi, marbled beef ribs. The restaurant's chadorbagui is made from Japanese black beef. The fatty meat melts in your mouth, and the more you chew, the richer the flavor spreads. The restaurant offers unlimited refills of the special broth egg around the teppan (iron plate)! You can dip it in the broth and eat it, or wrap it in lettuce with tilefish clams and kimchi. You can also enjoy it wrapped in lettuce with tairagi clams and kimchi, arranging it to your liking.

The original King of Jjimini is located in the Kujo area south of Kyoto Station, a fierce battleground for Korean cuisine. The restaurant offers a wide variety of dishes such as Korean barbeque, samgyeopsal, japchae, and tteokbokki, but the signature dish is the King of Jjimmy. The signature dish is the king of chijimi, which is served on a sizzling iron plate in front of the guests. The pancake is a home-style dish of the owner's mother, arranged to Japanese tastes, and is fluffier and thicker than Korean pancakes. Enjoy the crispy outside and fluffy inside.

Two minutes north of the Oike Bridge. Pinyo Shokudo (Sakyo-ku, Kyoto City, Kyoto Prefecture) is located in a quiet area with excellent access from the city center. The restaurant offers Korean soup set menus at the counter, which is unusual for a Korean restaurant because it was designed to be "easy for a woman to enter even by herself. The best item on the menu is the Sundubu set meal. The soup is light and spicy with pork and clam broth. The soup is light, spicy, and spicy, and you should finish it while breaking up the soft tofu!

Located five minutes south of Shijo Teramachi is [hahaha] (Shimogyo-ku, Kyoto City, Kyoto Prefecture). In the restaurant where pleasant folk songs play on vinyl records, you can enjoy set menus and slightly maniacal side dishes that are perfect as accompaniments to drinks from daytime to night. Recommended is kosari yukkejang, a local dish from the southern Korean island of Jeju. It is a simple yet powerful soup made of finely chopped royal ferns and pork, and is flavored with garlic.

MUL (Nakagyo-ku, Kyoto) is located 3 minutes north of Shijo Dori on Magashiyacho Dori. Here you can enjoy kimpah made with organic vegetables and other one-of-a-kind Korean dishes along with natural wines. Chef Ayano Otsuka, a.k.a. Chan, has been a fan of her vegetable kimpa since before the restaurant's founding, using eight different ingredients rolled in a Japanese broth to create a gentle taste that Japanese people love.