New Korean restaurants in Toronto: 17 have been licensed in the past year (1 in the last 30 days), tracked daily from the City of Toronto business-licence registry (chains excluded). The most recent is HAN KALGUKSU, first seen 25 days ago.

Bloor Koreatown (Bathurst to Christie) holds the original cluster - BBQ houses, ssam joints, late-night anju spots. Newer openings lean toward sundubu, Korean fried chicken, and pojangmacha-style street food.

How is Korean food different from Japanese food?

Korean food is bolder and more pungent than Japanese — fermented pastes like gochujang and doenjang, garlic-heavy marinades, and heavy seasoning define the flavour profile, while Japanese cuisine leans toward dashi, mirin, and umami restraint. Korean meals are built around banchan (small shared sides) and interactive formats like tabletop grilling, whereas Japanese service tends to be individual and composed.

In Toronto, you can see the contrast clearly: JONGRO on Yonge St (East Toronto) is pure Korean table-grill — marinated meats cooked by diners at the table — a format with no real Japanese equivalent.

What dishes should I order at a Korean restaurant in Toronto?

Start with Korean fried chicken if you haven't had it: TONGDAK on Gerrard St E specializes in the double-fried technique that produces an audibly crackling crust. For something more filling, JONGRO on Yonge St does all-you-can-eat tabletop BBQ — marinated short rib and pork belly are the benchmarks. HONG DAE BANJEOM on Bloor St W is the counter-service pick for fried sides and noodle dishes when you want something fast.

If you're in North York, BUSAN DECK on Yonge St does Jeonju-style cooking — a regional Korean style built around slow-braised dishes that most Toronto Korean menus don't touch.

Where are Korean restaurants in Toronto?

Bloor Koreatown (Bathurst to Christie) is the original and densest cluster — BBQ houses, ssam joints, and late-night anju bars. Among current new openings tracked by NowServingTO: HONG DAE BANJEOM is on Bloor St W (Downtown), TONGDAK is on Gerrard St E (Downtown), and GYOPO BREWERY — a makgeolli brewery and restaurant — is on Dundas St W in West Toronto.

North York has a second concentration along the Yonge corridor: BUSAN DECK and JONGRO both operate on Yonge St there. Newer licensing activity suggests growth outside the traditional Koreatown boundary.

What is makgeolli and where can I try it in Toronto?

Makgeolli is a milky, lightly sparkling Korean rice wine — lower in alcohol than soju, slightly sweet, and traditionally served in shallow bowls. It's been brewed in Korea for over a thousand years and pairs well with pajeon (scallion pancake) and other fried anju snacks.

GYOPO BREWERY on Dundas St W in West Toronto is currently the only spot in the city brewing makgeolli in-house — most Korean restaurants that carry it pour imported bottled versions. It's the most direct Toronto answer to this drink right now.

Is Korean food spicy? What if I can't handle heat?

Spice is central to Korean cooking — gochugaru (red pepper flakes) and gochujang (fermented chili paste) appear in kimchi, stews, and marinades — but plenty of dishes are mild by default. Tabletop BBQ at places like JONGRO is largely about the meat and the grill; non-spicy proteins are easy to order. Jeonju-style food at BUSAN DECK skews toward slow-braised comfort dishes that aren't necessarily hot.

Korean fried chicken at TONGDAK comes in soy-garlic (mild) and spicy variants — ordering soy-garlic is a reliable entry point for heat-averse diners.