Restaurants in Gyeonggi - 707+ Picks | Page 23

Climb the stairs in this Guri Traditional Market shop and you find a paper waiting list to sign before anything else. O…

Staff warm the bread you pick and slice it for easy eating, salt bread included. Beyond garlic baguette, salt bread and…

Salt bread, mentaiko salt bread and a mentaiko baguette set the savory tone, and much of the range is less sweet than a…

The cheonggukjang tastes closer to doenjang jjigae than to the funky fermented-bean stew people brace for, so even thos…

Whole uncut rib bones lie in the clear broth, so you grip them with tongs and pull the meat off the bone. Wang-galbitan…

Iced coffee made from an acidic house blend is served with small ice cubes. The Valrhona chocolate latte gets an extra…

Fish goes into a very hot oven, so there is a short wait after ordering, but the mackerel, Spanish mackerel and Atka ma…

Before any meat, the table fills with tomato kimchi, freshly baked barley bread, young-radish kimchi and salad, and emp…

People come for the latte and end up returning for the cake. The vanilla cake is heavy with vanilla bean, and the Basqu…

Brisket, smoked beef chest, is cooked until it pulls apart along the grain and stays juicy at the cut. The barbecue pla…

The interior is done up like a Bali resort across two floors, with plenty of room between seats. Pizza Set B brings a c…

Chicken arrives already seared over charcoal, then finishes cooking on the grill set into your table. Alongside the swe…

First-time guests get an explanation from the owner, who brings the fondue over and walks through how to eat it and wha…

The enoki and oyster mushrooms in the shabu-shabu are grown by the restaurant itself. Weekdays run a lunch special and…

To skip the lunchtime line, phone ahead with your order, and the staff will have a table and the food ready for your ar…

Despite the baendaengi, a small silvery fish, in the name, the thing to order is thick, steak-cut pork belly over coal…

Chicken burritos are built by picking a heat level and then adding things like sausage, corn or cheese. Chili cheese fr…

The buckwheat is ground in the shop before the noodles are pressed, giving them a slightly rough surface and a springy…

Thick soy milk is free to pour as often as you like at the self-serve corner, and a plate of tofu kimchi comes first wi…

Korean soybeans ground on a millstone loosen into the broth of the pork-bone stew, making it soft and nutty. Besides th…

The mul makguksu broth tastes plain at the first sip, then a savory depth lingers behind it, and the buckwheat noodles…

Each person gets a large bowl holding a whole native chicken with ginkgo nuts, jujube, garlic and ginseng, cooked long…

True to the name, king-size sushi drapes fish far longer and thicker than the rice beneath it, enough to fill the mouth…

Pick your eel at the ground-floor counter, head upstairs, and staff grill the thick fillets over charcoal from start to…