Restaurants in Yangyang, Gangwon - 21 Picks

A one-kilometer stretch north of Hajodae Beach is kept for surfing. Getting onto the beach costs nothing, but showers,…

With a high share of buckwheat, the memil guksu noodles are coarse and snap easily, and the onion-based sauce tastes pl…

Dried pollack and bean sprouts simmer with the rice for a long time, so the hwangtae gukbap comes out thick, close to p…

Pine mushrooms go into the pot by the handful, and the songi beoseot jeongol (pine mushroom hot pot) is seasoned lightl…

For the sea view, go before sunset and sit by a third-floor window; after dark you can barely see anything through the…

Flatfish, dodari flounder and rockfish are sliced to order and packed to take away, as a single species or a mix of two…

Cooked with spring water, the gondeure stone-pot rice is softer than firm rice and grows sweeter as you chew. Grilled f…

This is Yangyang, yet the windows look out on pine forest on every side rather than the sea. A big bookcase holds child…

Stay near Sol Beach in Yangyang and the restaurant will send a car to pick you up and drive you back after the meal. Wi…

Beyond the glass facing Mulchi Beach there are surfers out even in winter, and it is easy to sit in the warm room watch…

Surf videos play on the ground floor beside a few vintage motorcycles, and the second-floor windows look out on the wav…

The signature Hajodae Coffee, also sold as the Excellent Latte, is espresso topped with vanilla ice cream; some find it…

For 30 years this Sonyang-myeon spot in Yangyang has made tofu by hand in an iron cauldron, and it goes on the table wi…

The red sauce has almost no heat, and perilla oil comes through first, so the bibim makguksu tastes as nutty as a peril…

The 100% buckwheat noodles are thin and soft, and the aroma arrives the moment they hit your mouth. Bibim makguksu is h…

Servers take charge of the grill, turning and cutting the meat, so the sugary marinade on the yangnyeom galbi comes off…

Only buckwheat noodles and seaweed flakes are in the bowl when it arrives; you pour in the slushy dongchimi broth, bibi…

From the wooden hanok floor you look out on a garden that changes with the seasons, with corn hanging under the eaves o…

The orchard starts right outside the big windows, and the brother and sister who grow its Naksan pears turn them into s…

Jjebok, a small clam from Korea's east coast, tastes gentler than Manila clams, and the kitchen purges it so carefully…

Book ahead to avoid a long wait; with a reservation the table is set almost as soon as you arrive. The native chickens,…