Restaurants in Gyeonggi - 707+ Picks | Page 22

Pork ribs are nowhere on the menu at this Ilsan galbi house. Since opening around 2010 it has grilled only beef, and th…

Peking duck comes as a whole bird or a half, and since it takes 30 to 40 minutes to prepare, booking ahead cuts the wai…

Smoke is pulled down through a vent under the table, and clothes come away smelling less of it than at most charcoal ga…

The salt bread bakes with its base sitting in butter, so the bottom turns crisp while the crumb stays moist; it sells s…

Soft blood curd and chewy beef offal are heaped into the spicy, savory broth until the solids alone fill you up. If you…

Baeksuk takes a while to cook, so the dish is ordered along with the reservation. The house specialty is yak-ori baeksu…

The crust stays crisp to the last piece, and both the deungsim (loin) and ansim (tenderloin) donkatsu stay moist inside…

Baked meringue that shatters outside and stays chewy within, heaped with cream and fresh fruit: the pavlova is eaten in…

The dakgalbi leaves the kitchen already par-grilled, and the owner comes over to show how to finish it on the charcoal;…

The butcher counter cuts pork for the charcoal 2cm thick, and at that thickness the collar stays soft while the belly t…

Fish roasted in a brick oven picks up a smoky edge without turning greasy, whatever the variety. The Miso Sangcharim co…

The bowl here is Yangpyeong-style seonji haejangguk: long-simmered beef bone broth loaded with congealed ox blood, drie…

Hanoi-style bun cha, charcoal-grilled pork dipped in a sweet-sour fish-sauce dressing and eaten with rice noodles, shar…

A red-brick main building, a courtyard with outdoor tables and a low wooden platform, and a hanok annex with exposed ra…

Nick the beef gopchang and the marrow spills out so freely that it ends up as a dipping sauce. Green onion kimchi, seas…

The afternoon tea set is by reservation: you smell the loose leaves before choosing a tea, then pick the teapot and cup…

Side dishes get topped up before the bowls run empty, and a cool sherbet appears as the meal winds down. Wine tangsuyuk…

Set in a converted hanok looking onto a green garden, the restaurant serves country-style meals built around namul, sea…

The seolleongtang is all but unsalted and needs the scallions and sea salt served in containers, whereas the hanwoo ox-…

Stir-fried over high heat, the chicken feet pick up a charred smokiness, so a savory depth lingers behind the burn. One…

The gochujang charcoal-grilled pork comes with kongtang, soybean stew cooked white, and of the two it is the kongtang t…

Book a birthday party and a serving robot wheels the celebration table over while playing a birthday song. Staff grill…

Opened in 1998 in a converted country house, it hangs paintings and sculptural works on the walls behind the tables and…

Beef is chosen by weight and paid for at the entrance, while the table setting, saeng-doenjang stew and rice are ordere…