Restaurants in Suwon, Gyeonggi - 35 Picks

Three buildings hold around 1,500 seats, and on weekends the screen still fills with nothing but reservation names. Wal…

So much beef fills the earthenware bowl of soegogi haejangguk, a beef hangover soup, that the seonji (coagulated ox blo…

The aged hanwoo sirloin goes onto cast-iron plates rather than charcoal, and staff do the grilling. How well it is cook…

Heaps of bean sprouts and green onion, cooked in vegetable stock, keep this Songtan budae jjigae cleaner and less salty…

Because the dining room opens straight into Baekse Samgyetang next door, one table can order spicy seafood noodle soup…

Start with a fingernail-sized dab of dadegi, the chili paste on the table. Stir in a spoonful at once and the whole bow…

Dusted with castella crumbs and filled with vanilla cream, the long White Roll is so soft there is almost nothing to ch…

The gamasot-tangsuyuk, sweet-and-sour pork, uses thick pieces of lean loin and comes out with the sauce already poured…

Big chunks of seonji, congealed ox blood, line the bottom of the bowl, layered with tripe, namul and bean sprouts. The…

The bagels are dense and chewy in the New York style, and so many come stuffed, with scallion bacon cream, egg mayo or…

The only meat on the menu is marinated pork galbi, made from true rib meat rather than neck or shoulder and aged for th…

The jaengban makguksu, tray-tossed buckwheat noodles that come free, is big enough to pass for a menu item. Bossam arri…

Doughnuts are picked from the ground-floor display and carried up to seating spread over several floors. The dough is c…

Every fish is aged before it meets the rice, and the white-fleshed fish shows the clearest gain in savory depth against…

Since opening in 1987, the restaurant has kept its dim lighting, booth seating and private rooms almost unchanged, and…

In this narrow shop near Ajou University, diners sit side by side at a counter facing the kitchen, one or two at a time…

The marinade on the hanwoo yangnyeom-galbi has had most of its sugar taken out, and diners split between those who say…

At the very back of Gwanggyo Restaurant Town, the building faces the mountain. Bread is baked in plain view right besid…

An ethnic Chinese family has run this dumpling house for a long time, and jajangmyeon and jjamppong are not on the menu…

Gan-jjajang arrives with a thick, onion-heavy black bean sauce and a few strips of cucumber on top, and it stays gentle…

Order meat and the first question is how many bowls of seonji haejangguk, a blood-curd and cabbage-green soup, to bring…

Thick slices of Jeju ogyeopsal, skin-on pork belly, go over real charcoal, and each piece gives springy rind, melted fa…

Perilla seed powder goes into the bean-sprout hwangtae haejangguk in generous amounts, so anyone used to the clear vers…

No coffee is served at this old tea room in Suwon. The menu sticks to gamju (a sweet rice drink), omija tea and sujeong…