Restaurants in Paju, Gyeonggi - 49 Picks | Page 2

The seafood hot-pot kalguksu arrives full of abalone, small octopus, shrimp, squid, clams and mussels before any noodle…

For anyone new to espresso bars, the owner starts by explaining what kind of place this is and how each drink differs.…

Brunch starts early in the morning, but right after opening the counter holds only two or so kinds of bread, and the re…

Thick, long strips of pork in a thin, chewy coating make the tangsuyuk (sweet-and-sour pork) that gives the shop its na…

The spicy back ribs carry enough chili that some find them hotter than Buldak noodles. The garlic-soy ribs layer garlic…

The 2cm in the name is the thickness of the loin used for the saengdeungsim (fresh loin) tonkatsu, and a cut slice show…

Once it boils, you start on the broth and the sujebi, but the best part of the pot comes later. The heavy iron pot hold…

After most of Heyri Art Village's cafes have closed, this is one of the few still lit, and people who reach the village…

The building has red-brick walls and arched windows, and its top-floor rooftop terrace looks out toward Heyri Art Villa…

Peking duck comes as a whole bird or a half, and since it takes 30 to 40 minutes to prepare, booking ahead cuts the wai…

Baked meringue that shatters outside and stays chewy within, heaped with cream and fresh fruit: the pavlova is eaten in…

Beef is chosen by weight and paid for at the entrance, while the table setting, saeng-doenjang stew and rice are ordere…

Korean soybeans ground on a millstone loosen into the broth of the pork-bone stew, making it soft and nutty. Besides th…

The mul makguksu broth tastes plain at the first sip, then a savory depth lingers behind it, and the buckwheat noodles…

True to the name, king-size sushi drapes fish far longer and thicker than the rice beneath it, enough to fill the mouth…

Arrive around lunchtime and the usual routine is for one person to hop out and grab a number at the counter while the o…

Every stew arrives with freshly cooked cauldron rice; pour water into the emptied pot, and by the end of the meal the s…

The golf-club galbitang holds three large ribs, boiled until the meat slides off the bone. The ribs are not domestic be…

Striploin and the seafood sirloin arrive on a hot stone plate that holds its heat far longer than you expect, so move t…

Sundubu baekban brings hot, curd-soft white tofu with rice and sides, while modubu buchim, pan-fried firm tofu, gives o…

When a table shares several burgers, the staff suggest eating them in order: beef, then shrimp, then chicken. On the be…

One plate of fried rice is enough for two to share. Most people go for the spicy beef fried rice or the version with po…

Neungi samgyetang comes in a single-serving earthenware bowl, so one person can eat a neungi mushroom dish alone, while…

Native chicken is simmered whole with mung beans for the nurungji baeksuk, and the thick, chewy scorched-rice porridge…