Restaurants in Namyangju, Gyeonggi - 51 Picks | Page 2

In the tongmuneo haemul kalguksu, a whole, uncut octopus sits on top of the pot with abalone and clams. The seafood is…

Wheat rice cakes simmer in a mild, gently sweet broth like school-gate tteokbokki, and fried snacks or flat dumplings g…

Barley mixed with white rice comes in a wide bowl, and from the fifteen or so namul and side dishes on the table you ch…

The tables themselves are marble slabs, and staff grill the duck on them along with potatoes, onions and garlic. Wrap i…

There is just one dish, the Borigokgan set: barley rice with nine side dishes, heukgye-tang and cheonggukjang, all arri…

Old reclaimed timber gives the dining room the feel of a late-1980s dongdongju rice-wine pub. Beans are ground on site…

Whether it is oyster or abalone, so much goes into each stone pot that the toppings can seem to outnumber the rice. Onc…

Yukgaejang kalguksu pairs a beef-bone broth simmered for 12 hours with a mildly spicy soup, and the noodles come on a s…

Somori-gukbap, beef-head soup with rice, lands between a clear broth and a milky one, clean enough that salt and pepper…

Seokgalbi, marinated ribs grilled over charcoal and served on a hot stone plate, has been the draw at this Jinjeop spot…

The Mountain Burger, stacked with a hash brown, leads a lineup of handmade burgers that also includes mushroom, chili c…

Anchovy stew, raw anchovies in a tangy dressing and fried anchovies all land on one table in the fresh anchovy ssambap…

The butcher counter cuts pork for the charcoal 2cm thick, and at that thickness the collar stays soft while the belly t…

Set in a converted hanok looking onto a green garden, the restaurant serves country-style meals built around namul, sea…

Whole uncut rib bones lie in the clear broth, so you grip them with tongs and pull the meat off the bone. Wang-galbitan…

The buckwheat is ground in the shop before the noodles are pressed, giving them a slightly rough surface and a springy…

Ongsimi, chewy potato dumplings, are made here from freshly grated potato, so each one keeps a slightly grainy bite in…

From the counter you can watch ingredients being portioned into separate containers and every piece of sushi being shap…

The kitchen makes just two things: grilled freshwater eel and minmul maeuntang, a spicy freshwater-fish stew. It is in…

It runs as a butcher-restaurant, so hanwoo sirloin and anchang-sal (outside skirt) over charcoal cost less than at a ty…

The broth is strikingly dark before you even taste it. Thick beef-bone stock with visible chili flecks makes it as heav…

Order one portion per person and the sujebi, minari and ramyeon noodles keep coming, until the solids alone are filling…

Several red-brick buildings sit on a broad lawn that runs down to the Bukhangang River, and on fine days people spread…

The trout is cut thick and wrapped together with cabbage salad tossed in roasted soybean powder and a soy and sesame-oi…