Restaurants in Chuncheon, Gangwon - 44 Picks

Close to 50 years of practice sit behind the marinade, which stays mild and low in salt so the soft chicken in the iron…

A portion is about two boneless pieces, which is on the small side. You grill it yourself over charcoal: salt is clean-…

Shaped exactly like a potato fresh out of the ground, the gamja-ppang (potato bread) has a chewy shell closer to glutin…

High on the slope of Gubongsan, the windows look down over Chuncheon and the Naver data center, and the sun sets straig…

The udon goes into the pan with the dakgalbi (spicy stir-fried chicken) from the very start, and by the time it is cook…

The dongchimi served on the side tastes sweet, sour and rustic, much like pickled radish, and it sets this makguksu apa…

Since 1961 this Nagwon-dong shop has grilled chicken directly over charcoal rather than on an iron griddle. Both the bo…

For a party of five or so, staff do not cram everything into one pan; they cook it in two and combine them at the end.…

The menu does not split makguksu into soup and mixed versions. The noodles arrive dressed, and a kettle of cold broth s…

A runway of LEGO figures stretches across the ground floor from the entrance, and orders are placed beside it. The cafe…

When the iron-plate dakgalbi first goes into the pan, the sauce is so pale you might think the order went wrong. Once t…

Staff do the grilling, and the charcoal chicken comes three ways: salt, soy or spicy marinade. Salt or soy lets the chi…

Opened in 1968, the bakery now fills an entire five-story building at the Toegye-ro intersection in Chuncheon with its…

On weekends and holidays the queue runs through Catch Table, and old arcade machines by the entrance give you something…

The first choice is the noodle. Sunmemil makguksu is pure buckwheat, breaking off short with a strong aroma, while the…

Raw chicken goes onto a charcoal grate, and staff stand over the grill turning it and handing out pieces as they cook.…

A little water goes into the pan at the start, so it looks bland at first, but the seasoning spreads evenly and never t…

Nearly every table has a bowl of junghwa naengmyeon, cold noodles in a sweet-sour peanut broth with finely chopped hot…

The meal finishes with nurungji roll fried rice: rice pressed crisp onto the pan, scraped up and rolled into a log. It…

The method is written on the wall: three ladles of dongchimi, two spoons of sugar and a little mustard and vinegar for…

Separate buildings are scattered around a garden of about 500 old pines, and wherever you sit, orders are placed togeth…

At the door you choose charcoal or iron plate, and each is seated in a different section. Charcoal is the main event, w…

Charcoal-grilled chicken gets dipped in chili mayo, with bites of pickled celtuce stem (gungchae) in between. A portion…

It is called sundae-guk, but the blood sausage amounts to a few thin slices; most of the bowl is offal, intestines abov…