Restaurants in Gyeonggi - 707+ Picks | Page 27

Getting a table without a Naver reservation is hard. The buffalo margherita carries a thick tomato sauce, nothing like…

The kimchi stew with fresh pork comes with rice in its own small pot; scoop the rice out first and pour water into the…

At a worktable near the entrance, round wrappers are filled and pleated into large dumplings. The mandu jeongol simmers…

Mixed-grain rice steamed with a faint scent of lotus leaf sits at the center, with side dishes crowding the rest of the…

Whole sesame seeds come to the table, and the meal starts with grinding them into the dipping sauce. The loin cutlet ke…

Rice comes separately in a stone pot: scoop it into the soup first, then pour water over the crust stuck to the pot for…

When a table shares several burgers, the staff suggest eating them in order: beef, then shrimp, then chicken. On the be…

Warm beef-bone broth is poured instead of water as soon as you sit. The house Darae milmyeon puts springy wheat noodles…

The menu sorts coffee tastes MBTI-style, and starting from whether you like acidity, you can narrow down to a bean. The…

The Sanhae Jinmi course moves from steak through pen shell clam, abalone, tiger shrimp, eel and lobster, ending with ra…

The tofu is made in house and comes soft and curdled, and the sundubu and kongguksu arrive almost unsalted, so everyone…

Domestic red beans are cooked down into a thick soup that doesn't lean on sugar, so the beans themselves come through f…

Drinks are not charged separately here: each meal comes with one, and a mushroom soup and house pickles arrive before t…

Before any noodles arrive, a kettle of warm meat broth comes to the table. The buckwheat noodles are pressed in-house,…

The Pyongyang naengmyeon has enough seasoning in its clear beef broth that first-timers don't find it strange, and ask…

The trout is cut thick and wrapped together with cabbage salad tossed in roasted soybean powder and a soy and sesame-oi…

One plate of fried rice is enough for two to share. Most people go for the spicy beef fried rice or the version with po…

The chunjang black bean paste is stir-fried fresh for every order, so gan-jjajang takes a while, and it arrives nutty r…

The walnut maru latte is thick like a thin porridge and tastes strongly of walnut, closer to a nutty snack than a coffe…

Stone steps lead up from the parking lot into a room of old wood and wide windows framing the Bukhansan ridgeline, and…

Bandaengi, a small herring-like fish from Ganghwa Island, is tossed raw with minari (water parsley) in a sweet-and-sour…

A Thai cook turns out about 70 dishes, sorted into curries, soups, stir-fries, salads and hot pots. Poo nim pad pong cu…

The saeusal, the rib-eye cap, is sold out on many days; if it is still on the board, order it. After the grill, some po…

Neungi samgyetang comes in a single-serving earthenware bowl, so one person can eat a neungi mushroom dish alone, while…