Restaurants in Seongnam, Gyeonggi - 47 Picks

Instead of a red chili broth, this sogogi haejangguk (beef hangover soup) comes in a slightly cloudy stock with a faint…

Take a number and wait in a large lounge with puffed rice popped on the spot, free coffee and plum tea. Queues are spli…

Right in front of Daewang Reservoir, the dining room looks out on the water while you eat. The spicy stir-fried webfoot…

House-made noodles, springy and firm, show their texture most clearly in zaru udon, served cold with a dipping sauce. T…

Jokbal, braised pig's trotters, comes as a full platter or a half portion, and the fat stays in the background so the c…

The noodles are hand-pulled every day. They are not as thick as packaged udon but dense, with a firm spring that lasts…

Staff stay by the high-heat grill turning the eel and move each piece to your plate as soon as it is done. They suggest…

Cut into the fig bread and figs spill out. The shop is stronger on older styles than on trendy pastries like kouign-ama…

In the mugeunji gamjatang and mugeunji bone soup, well-aged kimchi turns the broth red and sour, closer to a different…

Order kalguksu for each person and it comes with beef shabu-shabu, hand-cut noodles and one serving of fried rice. The…

Each skewer is threaded with thick-cut lamb, so every piece is chunky and juicy. Wang yangkkochi has the firmer chew, a…

Open the door and the first thing that hits you is the butter from bread baked on site. The croissant is crisp outside…

The loach is ground so fine that not a single bone comes through, leaving a thick, nutty soup. Rice arrives yellow, coo…

The broth comes unseasoned and is thick enough to leave your lips sticky by the end. There is no dadaegi chili paste, j…

It has been a haejangguk house in Suji for a long time, yet most tables start with samgyeopsal. Order the pork belly an…

The menu is dakgalbi and fried rice, nothing else. Once you order, the marinated chicken goes onto the griddle in a hea…

Suzhou-style dongpo pork is served with a lotus leaf, thick pork whose soft meat and fat go on top of rice or noodles.…

Bamboo, a pond and a century-old hanok estate surround the tables, and sitting still you hear the birdsong and running…

A sign by the tables explains the house trick: halfway through, press garlic into the broth with the crusher on the tab…

Cheese goes generously into everything from the salads to the pizza, and its funky aroma is hard to miss. The carbonara…

Each portion holds a whole catfish, so the broth turns rich after only a short simmer. There is an ureong (mud snail) c…

Each seat has its own small pot and induction burner, and one person at the table can have sukiyaki while another has s…

From the 11th floor of Pangyo Tower, the office towers around Pangyo Station light up below the terrace. The Mint Choco…

The hand-pulled noodles are as broad as kalguksu and vary a little in thickness from strand to strand. Seafood jjamppon…