Restaurants in Yongin, Gyeonggi - 37 Picks

While you wait, the fish order goes in at the counter, so the plate reaches the table almost as soon as you sit. Kiln-r…

Pure buckwheat noodles come dressed with nothing but perilla oil, crushed sesame and laver flakes; mix and eat about tw…

At mealtimes and on weekends the walk-in wait often runs past an hour. Put your name down and a KakaoTalk message tells…

Staff lay a fillet of eel wide enough to almost cover the charcoal on the grill with thick green onions, cook both face…

As of October 2025, a bowl of son-kalguksu costs 7,000 won, and extra noodles are free if you run short. That anchovy-b…

Charcoal-grilled back ribs at a gukbap house make an unusual pairing. The pork soup holds only thin-sliced meat, no off…

Even the plain sundaeguk comes with a small plate of liver and lung on the side, so the set (jeongsik) only makes sense…

This shop has been serving Baegam sundae gukbap in Baegam-myeon for more than 70 years. The rice goes into the bowl fir…

For tong galmaegisal, domestic pork skirt comes as an uncut slab that is rolled over the charcoal to sear before it is…

The chicken in the nurungji dak baeksuk is on the small side, but the thick scorched-rice porridge that comes with it f…

Every fish comes with a pot of rice; scoop out the rice, then pour hot water over the crust left behind and drink it as…

Order to go and the gamjatang comes home in a bucket wrapped in a black plastic bag. The broth at this pork-spine stew…

Under the seaweed in the jogae miyeoktang, large clams cover the bottom of the bowl and give the broth most of its savo…

The two signature drinks start from the same green tangerine: the apple tea is served hot, the ade cold and fizzy. Sinc…

Extra blood curd and broth are free, as much as you ask for. In the gamasot haejangguk, the blood curd splits under a s…

With crock jars, a pond and a name like Yesongwon, the hillside garden in Dongcheon-dong looks like the setting for a K…

A wide hall stretches under the high ceiling of a warehouse-style building, and an elephant sculpture at the entrance s…

There is barely any broth: fermented beans cover the bottom of the pot and dense tofu simmers in with them, and the che…

A regular of more than 15 years always orders one serving fewer than the number of people at the table. Portions are bi…

Tomato and milk go into the beef-bone stock of the Points budae jjigae, turning the broth pink, and staff check whether…

There is no samgyeopsal here, only pork's lesser-known cuts, grilled yourself over a charcoal briquette. Galmaegisal (s…

A whole, thick-fleshed mackerel lands on top of the standard barley-rice spread when you order godeungeo bori-bap, whic…

Side dishes cover the table like a Korean set-course meal, salad, marinated crab and japchae among them, and most lean…

A coffee roastery, a bakery and an Italian kitchen share one building beneath a wooded slope at the entrance to Yongin…