Restaurants in Gyeonggi - 707+ Picks | Page 18

The baeksuk pot arrives with nurungji already in it, soaking up the chicken stock, so once the meat is gone you spoon i…

The pork galbi is fully cooked over infrared direct heat before it reaches the table, and the tabletop Jaigle only keep…

Old reclaimed timber gives the dining room the feel of a late-1980s dongdongju rice-wine pub. Beans are ground on site…

Both the jajang and the jjamppong use thick, springy hand-pulled noodles, and it is tempting to reach for the scissors,…

Perilla seed powder goes into the bean-sprout hwangtae haejangguk in generous amounts, so anyone used to the clear vers…

Food comes out very fast once ordered, but there is no indoor waiting area; you join the queue on CatchTable and sit on…

Pizzas go into a 700-degree oven for just 90 seconds, leaving a thin crust that still chews, and the rim is for dipping…

A long-running neighborhood chicken shop in Songtan, it still keeps prices low, and a half-and-half order gets you frie…

Write a dream on a slip of paper and the cafe prints it onto a pocket card for you, keeping the original on file; come…

No coffee is served at this old tea room in Suwon. The menu sticks to gamju (a sweet rice drink), omija tea and sujeong…

The sweet potato fries get a light drizzle of honey and land somewhere between candied sweet potato and plain fries. Th…

Choose mackerel, Spanish mackerel or hairtail, and it comes with freshly cooked pot rice and banchan. The oven runs at…

Octopus is the one ingredient, cooked as a stir-fry, in pot rice, in a hotpot and in a clear soup. Of the two rice dish…

Most dishes come in portions for two or more, which leaves a couple with few options; Set No. 1 gets around that by bun…

Cooks from both India and Nepal share the kitchen, which is why Nepali stir-fried noodles and samosas sit on the menu n…

A chef enters each private room and works the griddle in front of you, cooking vegetables, seafood, meat and finally fr…

Bombay for Mumbai, Bräu for brewery: the name explains why this halal Indian restaurant on Pangyo's Baekhyeon-dong cafe…

This izakaya on Beolmal-ro 147beon-gil in Topyeong-dong, Guri, has closed. Despite the similar name, it was a separate…

A roasting machine sits in the spacious room, and the beans it turns out go into a long list of filter coffees. At the…

A chef who spent years at a sushi restaurant in Akasaka, Tokyo, shapes each piece across the bar, and the mood is far f…

Whether it is oyster or abalone, so much goes into each stone pot that the toppings can seem to outnumber the rice. Onc…

The kalguksu noodles are made with acorn, chewy and without the floury smell of plain wheat. Even so, the dish regulars…

Nothing goes in to season the pot at the start. Once the budae-jjigae, an army stew of ham and sausage, comes to a boil…

The American beef gets only basic seasoning before going over hardwood charcoal, so in the beef bulgogi the smoke comes…