Restaurants in Goyang, Gyeonggi - 93 Picks

Even a regular bowl comes piled so high with noodles that most appetites can't finish it, and average eaters can ask fo…

Chicken broth carries this kitchen's dak kalguksu, and the bowl holds clams as well as chicken. Despite the name, liter…

Several buildings and gardens spread across farm-style grounds, and on weekends a walk-in without a reservation means a…

The big central hall is planted thick with trees and has small ponds beneath them, bringing an outing in the woods indo…

Big enough to be split into a main hall, an annex and a newer building, the place still feels like a plain country tave…

Finding the door takes a moment: the restaurant is in the basement of an apartment-complex shopping arcade. An order of…

The charcoal burns fiercely enough to scorch the table rim before the meat; splash a little water around the edge as yo…

The red broth, packed with dried cabbage leaves, looks fiery, but under the heat there is a sweetness from the radish a…

The wood-roasted chicken comes on a bed of glutinous rice. The rice catches the dripping fat and juices and crusts onto…

A staff member stands at every table grilling the eel, and they will take the surface to crisp or keep it moist, whiche…

Mandu-guk comes mild or spicy, and the only difference is a topping of fiery dried meat. The spicy bowl is simmered wit…

Expect Busan-style milmyeon and your first impression may be that it is bland: it runs less sweet and less spicy than i…

Wrapped in lotus leaf, sealed in an earthenware jar and baked in clay, the hangari hwangto ori-gui (whole duck) needs t…

The earthenware bowl arrives at a rolling boil, heaped above the rim with cabbage greens, bean sprouts, thin-sliced bee…

For years this shop traded as Ilsan Kalguksu before renaming itself Ilsan Gyoja. Its bajirak kalguksu uses small but sw…

The pizzas are baked in a wood-fired oven built from Vesuvius volcanic stone by the winner of the Neapolitan category a…

The more you stir in the dadaegi chili paste set on top of the bowl, the spicier the haejangguk becomes, with beef, bea…

Anchovies are steamed with grated radish over makgeolli lees for the stock, so the janchi guksu tastes deeply of anchov…

No other restaurant along the Seooreung tomb strip serves daseulgi, small freshwater snails. Stir dadaegi, a chili past…

It sits at the foot of Bukhansan, but this is not a cafe with a view of the peaks. What it has instead are two artifici…

Soy-marinated crab, spicy marinated crab and crab stew are all refillable, and the crabs keep their size and meat on la…

Eels wait in a display case by the entrance, where diners pick a size, pay up front, and then receive the eel par-grill…

The buns are baked in-house from Korean wheat, chewy yet soft, and they don't go soggy even after sitting a while. The…

Kodari, pollack dried halfway, has firm flesh that stays in flakes through a long braise in sweet, spicy red sauce. The…