Restaurants in Gyeonggi - 707+ Picks | Page 14

Loach simmered until it breaks down completely gives Jinpum Chueotang a thick body, and adding rice a little at a time…

Dorae-chang, a pork specialty cut that chews like intestines yet stays tender inside, goes on the charcoal grill here a…

Jangdan bean ice cream tastes nutty and lightly sweet, close to misutgaru (roasted grain powder) or injeolmi (bean-dust…

Budae-jjigae (army stew) is effectively the only dish, so you sit down, say how many are eating, and the pot goes on. C…

The meal does not end with the soup: after chueotang, a ground-loach soup, you help yourself to apples, puffed-rice cra…

An ethnic Chinese family has run this dumpling house for a long time, and jajangmyeon and jjamppong are not on the menu…

Only one dish appears on the menu: clam kalguksu, noodle soup with clams and zucchini, cooked after ordering, which tak…

Gan-jjajang arrives with a thick, onion-heavy black bean sauce and a few strips of cucumber on top, and it stays gentle…

A piece of braised pollack goes onto a sheet of unseasoned laver with some rice, sometimes with a few bean sprouts, and…

Garlic beef fried rice cooked on a griddle shares one menu with brisket rice noodle soup and tomato spaghetti topped wi…

The first floor puts the Bukhan River right in front of you and has the most room, but it runs warm, so it suits cooler…

Motsu ramen is the basic tonkotsu with fried makchang (pork intestine) on top; the broth, noodles and chashu are the sa…

From the 11th floor of Pangyo Tower, the office towers around Pangyo Station light up below the terrace. The Mint Choco…

Native-breed chicken gives the meat more chew than usual. The eom-namu nurungji dak-baeksuk, chicken boiled with kalopa…

Glutinous rice is packed inside the chicken and simmered with large pieces of medicinal herbs, giving a hanbang samgyet…

Turn off the main road and follow a farm lane between rice paddies for about three minutes to a building that could pas…

The hand-pulled noodles are as broad as kalguksu and vary a little in thickness from strand to strand. Seafood jjamppon…

With a thin coating, the crunch on the fried chicken comes from the skin itself, and it stays firm even after cooling.…

Vegetables and beef shabu go into the pot first; once the broth has picked up their flavor, the meat dumplings and kalg…

However many portions you order, the chueotang (loach soup) comes in one big earthenware pot set in the middle of the t…

Order meat and the first question is how many bowls of seonji haejangguk, a blood-curd and cabbage-green soup, to bring…

The seafood hot-pot kalguksu arrives full of abalone, small octopus, shrimp, squid, clams and mussels before any noodle…

You can join the queue remotely on Catch Table and take a walk around the KINTEX area until your turn comes. Courses co…

For anyone new to espresso bars, the owner starts by explaining what kind of place this is and how each drink differs.…