Restaurants in Gyeonggi - 707+ Picks | Page 20

The chamsut pork ribs arrive already seared over charcoal, and ordering them brings rice plus either snail-studded doen…

Instead of fruit, the self-serve bar offers sweet steamed cabbage, alongside kimchi and kkakdugi you refill as often as…

Pork and beef are grilled over braziers of hardwood charcoal. Order the charcoal-grilled pork and lettuce wraps, dippin…

Kodari-jjim, semi-dried pollack braised in a sweet, spicy sauce, has thick flesh and sits on a bed of siraegi (dried ra…

The building has red-brick walls and arched windows, and its top-floor rooftop terrace looks out toward Heyri Art Villa…

Floor seating on the second floor and a diaper-changing station on the third mean families with small children often st…

The seonji, blood curd, comes in big, plentiful pieces that are soft and wobbly rather than firm; even first-timers get…

For a place that fries all day, it is kept remarkably clean, down to kitchen ducts that look new. Thick-cut loin and te…

People come here for the gnocchi: soft, chewy pillows of potato dough that hold a thick coat of sauce and eat nothing l…

Curtains close off each party's stretch of the counter, sized to the number of guests, so eating alone here feels unobs…

The potato pancake splits opinion completely. Some call it the best thing on the table, huge, thick and crisp like toas…

With only a few dishes on the menu, the real choice is clear broth or spicy. The dumplings are pork, thin-skinned and p…

Rice cakes and fish cake simmer in a sweet-spicy red sauce at this little snack shop in Gimpo's older Bukbyeon-dong are…

Over twice-fired charcoal, diners grill their own never-frozen beef: fresh rib meat, kkotgalbi and kkotsal. The special…

The illustrated menu lays out each bowl like a field guide, making the differences between Mi Ramen, Special Mi Ramen,…

The perilla-oil buckwheat noodles are made in small batches, so they reach the self-service bar springy rather than sof…

Instead of simmering the chicken, the kitchen roasts it whole and sets abalone on top, while the herbal broth made with…

Diners who usually catch a fishy note even in well-made eel say they tasted none here, from the herring to the eel that…

Every table is booked in advance, and with the owner cooking alone, reservations are hard to get. Domestic fresh pork b…

The Mountain Burger, stacked with a hash brown, leads a lineup of handmade burgers that also includes mushroom, chili c…

The Pyongyang naengmyeon broth is mild and cool with a beef aroma running through it, and the buckwheat noodles bite th…

Fish comes grilled over direct flame, and the set-meal lineup runs from codari gangjeong (sweet-glazed half-dried polla…

The signature is buchu gaji mandu, chive and eggplant dumplings, and their thick, dark wrapper mixed with acorn flour s…

Adding sujebi dough to the freshwater shrimp stew (minmul saeutang) makes the pot much bigger, but the broth tastes cle…