Restaurants in Bucheon, Gyeonggi - 23 Picks

Soy-marinated raw crab, spicy-marinated crab and soy-marinated shrimp land on the table within minutes of sitting down,…

Bucheon's original branch in Simgok-dong seats roughly ten people, a surprise if you know the larger Seoul shops. Only…

For the sundae gukbap, hot broth is poured over the rice and drained several times, toryeom style, and the bowl arrives…

Charcoal burns at every table, yet the ventilation keeps the room almost free of smoke. Staff grill the Korean pork gal…

Cherry and lemon concentrates sit at the drink station for mixing your own cherry cola or lemonade. The double cheesebu…

Each floor runs like its own restaurant: seolleongtang (milky ox-bone soup) on the ground floor, charcoal-grilled galbi…

The thin noodles soak up the broth well but soften fast, so start eating the moment the bowl lands. The hanwoo jajangmy…

Freshwater eel is ordered by the kilogram. When it is quiet, staff grill it for you; at busy times it arrives nearly co…

Cheonggukjang, a pungent fermented soybean stew, and freshly cooked stone-pot rice arrive with a spread of side dishes…

Staff grill the thick marinated pork ribs at the table, and a single portion is generous. There are beef cuts too, but…

The kimchi dumplings that staff fold in a corner of the dining room go straight into an anchovy-broth hot pot, simmerin…

Espresso poured over soft-serve makes the Bunder Gato, and a hojicha ice cream version is also offered. Kaymak, a thick…

For a jjukkumi restaurant, the dining room is unexpectedly done up like a classic European cafe, restrooms included. Th…

Each chicken is stuffed with mung beans and glutinous rice and cooked in a thick broth, and once the meat is gone, an a…

Fish comes grilled over direct flame, and the set-meal lineup runs from codari gangjeong (sweet-glazed half-dried polla…

Every dish is grilled, fried or simmered only after it is ordered, so plates reach the table hot. Chicken teriyaki, smo…

Stir-fried over high heat, the chicken feet pick up a charred smokiness, so a savory depth lingers behind the burn. One…

The soup is chueotang, Korean-grown loach ground fine and finished with perilla powder and sansho pepper. Anyone at the…

Only young New Zealand lamb is used, so even people sensitive to lamb's smell eat comfortably, and a touch of salt is a…

Naan is baked to order in the tandoor in the corner, giving both the butter and honey naan a crisp shell and a chewy mi…

Pad thai comes with chewy noodles and a deep sauce, and since extra noodles and bean sprouts cost nothing, big eaters a…

Getting a table without a Naver reservation is hard. The buffalo margherita carries a thick tomato sauce, nothing like…

The yangji (beef brisket) pho comes in a clear, shabu-shabu-like broth with plenty of meat and no heat or sharpness. If…