Korean Restaurants in Red Bank

Select Local Merchants

A paneled ceiling design, stained glass, and simple wooden furniture inform the welcoming decor at the Korean Hanbat Restaurant. With an extensive menu of traditional dishes, the Zagat-rated and 2013 Michelin-recommended restaurant's Korean roots run deeper than a wide receiver whose brakes are broken. Its kitchen staff whips up plates of pajun, a scallion pancake with seafood, or bi bim kook soo, Korean-style noodles with beef and vegetables including strips of carrots, peppers, onion, and large chunks of broccoli.

53 W 35th St
New York,
NY
US

At the center of the platters of miso-soaked steak, intricately marbled Kobe-style short ribs, garlic shrimp, and fresh veggies that crowd any given table at Gyu-Kaku sits a yakiniku grill, ready to bring all these flavors to life. At more than 700 locations worldwide, parties choose from a cornucopia of ingredients, tell their servers how they'd like them marinated—in sauces ranging from the strictly traditional to basil pesto—then begin searing their feast over the smokeless gas grill. New York magazine admired how "dominoes of harami skirt steak, marinated in sweet dark miso, turn caramelized and succulent on the hot grill." If protein overload looms, there are stone bowls of bibimbap and ramen to add balance. Patrons can wash down their meals with super-premium daiginjo sakes, sweet Japanese plum wines, and Asahi Super Dry beer, known to enhance its imbibers' deadpan witticisms.

34 Cooper Sq
New York,
NY
US

Kang Suh specializes in authentic Korean cuisine, and takes care to create a welcoming atmosphere surrounding every aspect of the dining experience inside. The main dining room is brightly lit and simply decorated, with firm red chairs, a charcoal gray color scheme and square dividers similar to the natural wall panels found in Korean Hanok architecture. Food is served up in a traditional Korean style, presented in clean white bowls to emphasize the colorful ingredients. Hot items, like cha dol bae gi, a thin, non-marinated beef brisket, are cooked in front of you on a circular Korean barbecue, but with over six pages of dishes to choose from, diners could spend many meals at Kang Suh without every trying the same thing twice. Order up an array of kimchi, seafood pancakes, noodle soups and more, all of which can be shared amongst family and friends in the traditional Korean style.

1250 Broadway
New York,
NY
US

Chom Chom's chefs serve up authentic Korean entrees, sushi rolls, and shareable Korean small plates, or kapas, in a chic, modern restaurant. Nimble fingers stuff homemade dumplings, and a stone bowl of dolsot bibimbap arrives to the table crowned with a fried egg. The 5,000-square-foot eatery rambles over two floors and seats 120 diners, whose optic appetites are sated by walls bedecked with yellow horizontal light fixtures and backlit cross-sections of tofu tree. Signature cocktails flood martini glasses with flavors such as green tea, lychee, and traditional soju as wooden spoons and chopsticks at each place setting lie in wait of post-meal stilt races.

40 W 56th St
New York,
NY
US

Sleek, modern, and smokeless, Kristalbelli stands counter to what most people expect from Korean barbecue. So do the shiny crystal grills from which the eatery gets its name. But though Kristalbelli might be like nothing you've ever seen before, tradition falls into step with innovation here under the guidance of Chef Kay Hyun. Trained at SoHo's French Culinary Institute, she long dreamed of making Korean food as ubiquitous to Americans as Italian and Mexican. With Kristalbelli's appealing mix of traditional and fusion dishes, she's made a great start at making her own wish come true.

The Grill: Made of natural stone, Kristalbelli's crystal grills cook meat two to three times faster than traditional metallic grills?and look good doing it, too. Each translucent cooking surface is inset in the round belly of a golden buddha-like figure, who smiles up at diners from the center of their table. Since the food cooks so quickly, servers usually watch over the grill themselves, stirring and flipping morsels to endure each one cooks evenly. The high temperature of the grilling surface gives each slice of meat a nice sear, while infrared rays from within the crystal help heat penetrate deep inside.

What to Grill: First-timers can't go wrong with the traditional galbi, or marinated short ribs, wrapped in a ssam of a single lettuce leaf. Yura Cho, marketing manager of Kristalbelli, encourages guests to experiment, even urging them to throw some of the banchan?small, cold side dishes?on the grill. "People grill the kimchi, because it's especially good with pork belly." Yura's favorite? Waygu beef, wrapped in a ssam of pretty and pink pickled radish.

Don't Skip: * For a traditional Korean cold dish, try the gujeolpan. Known as traditional empress cuisine, it's akin to a Korean taco: crepes wrapped around assorted vegetables and minced beef. * Chef Kay loves to mix and match cooking techniques from different cultures, most notably the French she studied in culinary school. One of Cho's favorites is the steak tartare pasta, whose unusual combination of raw steak and ricotta cavatelli pasta looks like a mismatch, until it hits the palate; "it's actually so good together," says Cho.

8 W 36th St
New York,
NY
US

In 2012, S. Pellegrino named Momofuku Ssäm Bar one of The World's 50 Best Restaurants. The impressive accolade—along with masterful interpretations of Korean cuisine—catapulted Momofuku's East Village location into a destination for epicureans. Patrons call in advance to order group-size platters of duck and slow-smoked pork. The latter of these two meals, bo ssäm, requires nearly a full day of preparation. An entire pork shoulder cures overnight before chefs coat it with a rub made from brown sugar and slow roast it for up to eight hours. After servers arrange the spread, groups gather round, make wraps out lettuce and pork meat, and share the meal. The attention-to-detail shown during bo ssäm's preparation extends to the walk-in lunch and dinner menus. Chefs roast ducks—adding subtle accents of pork—and sprinkle pine nuts over charred spanish octopus. The tour de force of flavor doesn't necessarily end with the meal; guests can head over to Booker and Dax, an onsite bar mixing up inventive cocktails.

207 2nd Avenue
New York,
NY
US