Restaurants in Gyeonggi - 707+ Picks | Page 16

With the signature Blue Salt Shpänner, the salted cream reaches your lips first, so the opening taste is salty, and the…

Every private room looks through glass onto a small garden, and even the second-floor window tables face carefully tend…

With no dumpling soup on the menu, only mandu jeongol, the minimum order is two servings, and the dumplings come close…

Simmered in a sanghwang mushroom broth, the chueotang (ground loach soup) is mild and clean, and needs a pinch of sanch…

Rice goes into iced green tea, and each spoonful gets a piece of bori-gulbi, dried yellow corvina already taken off the…

Admission includes a drink, so a visit runs from feeding the sheep and alpacas and walking an alpaca on a lead around t…

From outside it looks like a small shop, but past the door the dining room runs deep. Ugeoji gamjatang is a big shared…

It is made with loach, but it looks and tastes more like a freshwater fish maeuntang than chueotang: the pot arrives bu…

Thin slices of raw duck spread across a broad hot stone plate, browning at the edges within moments while the centers s…

Parasol tables outside, tent-like rooms indoors and a charcoal grill at every table recreate a campsite barbecue. Diner…

The walls of this three-story building that face Chilgok Reservoir are mostly glass, and the higher you go, the more of…

Barley mixed with white rice comes in a wide bowl, and from the fifteen or so namul and side dishes on the table you ch…

For more than 20 years this Sutaek-dong kitchen has cooked one thing only: dongtaetang, a stew of frozen pollack. The p…

The self-serve bar at this Chinese restaurant holds waffles, bungeoppang, hotteok, fried eggs and coffee, so a bowl of…

The tables themselves are marble slabs, and staff grill the duck on them along with potatoes, onions and garlic. Wrap i…

A warm boiled egg reaches the table before the soup, something to peel while you wait. The haenae-teuktang is generous…

Kodari-jjim arrives as one whole semi-dried pollack per person, with a clean, straightforward heat. Put a braised chili…

Sanghwang mushroom turns the broth a curry-like yellow, but the taste is all chicken and nutty grain. It is thick enoug…

This yang-daechang house once grilled under vinyl sheeting in an open-air stall, and after redevelopment it moved into…

The name comes from the 55-gallon steel drum by the entrance, and the signature drum bread is baked in the same barrel…

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

The spicy back ribs carry enough chili that some find them hotter than Buldak noodles. The garlic-soy ribs layer garlic…

The 2cm in the name is the thickness of the loin used for the saengdeungsim (fresh loin) tonkatsu, and a cut slice show…

The bibim guksu sauce is neither salty nor very hot, yet a little heat lingers at the end, enough to bother young child…