Korean in Goyang: Jumak Boribap Seoreung Bonjeom & More - 18 Local Picks

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

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…

Every refill of cheonggukjang is boiled fresh, and the stone-pot rice cooks chewy enough to leave a crust on the bottom…

Yeontan jeyuk ssambap brings spicy stir-fried pork with a faint coal-briquette smokiness to wrap in leaves; yeontan sob…

The pork galbi marinade is distinctly sweet, the kind children love and adults may tire of after a few pieces. Staff gr…

The cheonggukjang set brings rice and seasoned vegetable sides next to the fermented soybean stew, along with a large b…

The meal does not end with the soup: after chueotang, a ground-loach soup, you help yourself to apples, puffed-rice cra…

Garlic beef fried rice cooked on a griddle shares one menu with brisket rice noodle soup and tomato spaghetti topped wi…

Rice goes into iced green tea, and each spoonful gets a piece of bori-gulbi, dried yellow corvina already taken off the…

Tofu is made from domestic soybeans at dawn every day, and the yet sundubu (old-style soft tofu) and the assorted tofu…

The cheonggukjang tastes closer to doenjang jjigae than to the funky fermented-bean stew people brace for, so even thos…

Fish goes into a very hot oven, so there is a short wait after ordering, but the mackerel, Spanish mackerel and Atka ma…

Note a birthday when you book, and the person celebrating gets a separate table set with seaweed soup. Even the basic Y…

Bandaengi, a small herring-like fish from Ganghwa Island, is tossed raw with minari (water parsley) in a sweet-and-sour…