Where to eat in Gyeonggi

Even a regular bowl comes piled so high with noodles that most appetites can't finish it, and average eaters can ask fo…

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…

Chicken broth carries this kitchen's dak kalguksu, and the bowl holds clams as well as chicken. Despite the name, liter…

Several buildings and gardens spread across farm-style grounds, and on weekends a walk-in without a reservation means a…

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…

The all-you-can-eat platter mixes several kinds of shellfish, and tteokbokki and meat come out first to pick at while i…

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

You pick a cleaned eel from the refrigerated case and pay before getting a table, and on weekends the wait for your tur…

The owners also farm eels, and charcoal-grilled freshwater eel is the entire menu, cooked by diners themselves over a b…

The shellfish grill is all-you-can-eat, but the grill plates are small, and there is a fair amount of sitting idle whil…

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

Often called the largest Terarosa in the country, the Seojong branch stacks two open floors under a lofty ceiling. The…

The big central hall is planted thick with trees and has small ponds beneath them, bringing an outing in the woods indo…

Big enough to be split into a main hall, an annex and a newer building, the place still feels like a plain country tave…

Sit down, say how many of you there are, and the duruchigi pan is on the table in under a minute. Thick slices of sow p…

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

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

Finding the door takes a moment: the restaurant is in the basement of an apartment-complex shopping arcade. An order of…

Small buns come with the meal for tucking grilled rib meat and sauce inside like little sandwiches. Staff turn and cut…

Ivy and shrubs cover the whole building, and inside it is filled with antique furniture and paintings. The seats closes…

Kaljebi puts knife-cut noodles and sujebi in the same bowl. Long, chewy strands mix with hand-torn flakes of dough in e…

The exit gate only opens when you scan the QR code on a ticket. Diners get that exit ticket when paying at the restaura…

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