Restaurants in Gangwon - 304+ Picks | Page 5

Grilling throws off surprisingly little smoke because exhaust hoods drop low over each charcoal brazier. The lamb loin…

Squid ink is on the gelato list here. It belongs to the Seorak Line, flavors made from Gangwon ingredients such as Sokc…

The mul makguksu broth is soy-based rather than dongchimi (radish water kimchi), with a light sheen of fat and savory d…

The greens are not tossed in one shared dressing, and each plate has its own scent and chew, with rarer finds like lion…

Beans are roasted on site for espresso drinks and several hand-drip options, decaf included. Salt bread leads the baker…

Black-tinted, thin noodles arrive under a heap of spicy seasoned raw pollack in this Hamhung-style naengmyeon. Nobody p…

Meongge jeonbok mulhoe pours an icy chili-vinegar broth over sea squirt and abalone, and a single spoonful brings the b…

Ground perilla seed is stirred in so generously that the deulkkae makguksu smells strongly nutty from the first bite, w…

Someori gukbap (beef-head soup with rice) is the only dish, and the one decision is regular or large. It comes with dad…

This is said to be where kkomak-muchim bibimbap was first made and sold. Half of the wide tray is cockles already mixed…

Beer brewed on the ground floor is poured one floor up in a modest pub. Several IPAs lean toward tropical fruit, and th…

Doors open at noon and customers are let in a few groups at a time; on weekends an hour-plus wait is common, and the po…

It is called sundae-guk, but the blood sausage amounts to a few thin slices; most of the bowl is offal, intestines abov…

A faint scent of medicinal herbs rises from the broth of the abalone seafood ttukbaegi, an earthenware hot pot. Abalone…

Dakgalbi here is stir-fried with its sauce in a large iron pan, and besides the regular cut, chicken neck and innards c…

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

Two or three big pork spine bones jut out of the stone pot when the ppyeodagwi haejangguk (pork bone soup) arrives. Lon…

The white sundubu is seasoned enough to eat without soy sauce, and soybean pulp made from the same beans comes on the s…

Hinoki steamers of hanwoo beef, seafood and vegetables are the centerpiece. The set for two brings one tray of beef and…

The naengmyeon broth adds smoked anchovy stock to beef bone stock, and the anchovy comes through first. A refugee from…

A footbridge over a small stream leads to a long glass-walled building under one big roof, winner of a 2019 Gangwon arc…

The third-floor rooftop has no glass at all. Sun and sea wind hit you directly, and on clear days the glare is strong e…

Close to the Sokcho IC, outdoor tables sit in the shade of trees in front of a low, farmhouse-style building. The pure…

Two generations of one family have made makguksu in Yulmun-ri for more than 30 years. Rolled buckwheat noodles come top…