Restaurants in Gyeonggi - 707+ Picks | Page 10

Seats at Gisan Reservoir split across a main building, an annex, outdoor terraces and a rooftop, and the rooftop and ou…

Each bowl of eojuk comes with rice, somen noodles and sujebi dough flakes already in it, and as you eat they soak up th…

Every refill of cheonggukjang is boiled fresh, and the stone-pot rice cooks chewy enough to leave a crust on the bottom…

Buy fermented red bean buns or salt bread at the Seolmun bakery across the way and bring them in; the cafe hands out pl…

For the buckwheat wraps, thin slices of pork grilled crisp over charcoal go onto a plain buckwheat crepe with white kim…

The kimchi dumplings that staff fold in a corner of the dining room go straight into an anchovy-broth hot pot, simmerin…

Jurassic Park-style dinosaur figures stand all over the yard at the entrance to Daemyeong Port, and a big screen on the…

Whole knee cartilage, beef bones and ox feet simmer for hours over a wood hearth, and the broth sets like jelly once it…

Plenty of pork and offal go into the sundae-guk, yet the broth stays rich and nutty without much gamey smell, which mak…

Rice paper, leafy greens, crunchy raw vegetables and charcoal-scented meats are refilled without limit for rolling Aust…

Yangpyeong haejangguk carries a block of seonji (congealed blood) with plenty of omasum and tripe, in a broth that does…

Whole garlic cloves crowd the tongmaneul sundaeguk, scenting the entire broth, with plenty of blood sausage and head me…

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

The noodles are medium-thick and springy, a surprise if you are picturing soft buckwheat that breaks easily. They suit…

A tank by the entrance holds packaged hanwoo submerged in water as it ages, and the water-aging is the first thing you…

Yeontan jeyuk ssambap brings spicy stir-fried pork with a faint coal-briquette smokiness to wrap in leaves; yeontan sob…

Messages from soldiers paper the walls, a sign of the many army bases around Ildong-myeon. The spicy galbijjim is not a…

The pork galbi marinade is distinctly sweet, the kind children love and adults may tire of after a few pieces. Staff gr…

The cabbage kimchi is made with fresh red chili ground up and mixed with chili powder, leaving it loose and juicy, and…

The chili paste is already in the bowl when it arrives, and if you taste the broth before stirring it in, it has a savo…

In most duck-and-deodeok dishes the root is little more than a garnish; here deodeok makes up close to half the platter…

Tteokgalbi arrives one patty per person, each on a plate heated beforehand. The beef so-tteokgalbi is 300g of chopped b…

Floor-to-ceiling windows face the Han River at Paldang, and every seat on both floors looks out on the water, with the…

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