Restaurants in Gyeonggi - 707+ Picks | Page 3

Anything with 'bul' (fire) in its name is hot enough to numb your mouth, and spice levels are chosen when you order. Th…

Soy-marinated raw crab, spicy-marinated crab and soy-marinated shrimp land on the table within minutes of sitting down,…

Even the plain sundaeguk comes with a small plate of liver and lung on the side, so the set (jeongsik) only makes sense…

Because the dining room opens straight into Baekse Samgyetang next door, one table can order spicy seafood noodle soup…

Right in front of Daewang Reservoir, the dining room looks out on the water while you eat. The spicy stir-fried webfoot…

House-made noodles, springy and firm, show their texture most clearly in zaru udon, served cold with a dipping sauce. T…

The red bean bun has plenty of nuts to bite into through the bean paste. With croissants and a pasta salad also on offe…

A generous scoop of dadaegi chili paste goes into the sundaeguk, yet it melts in without making the soup too salty or h…

Before the prawns go on the grill, staff bring them over to show they are still moving. The all-you-can-eat shellfish i…

This soup house was simmering haejangguk on Beoman-ro before the Bamil village restaurant strip grew up around it. Long…

The red broth, packed with dried cabbage leaves, looks fiery, but under the heat there is a sweetness from the radish a…

Rice cakes and charcoal-seared dakgalbi share the grill, and by the time the rice cakes soften, the chicken is ready to…

The beef is imported from the US, Australia and New Zealand rather than hanwoo. At these prices it is easy to assume ot…

The noodles are so thick and rough-cut they're closer to sujebi, the hand-torn dough soup, which surprises anyone expec…

This shop has been serving Baegam sundae gukbap in Baegam-myeon for more than 70 years. The rice goes into the bowl fir…

Hanwoo gukbap comes in a red broth of dried radish greens and beef with the seasoning already stirred in, spicy and str…

Wok smoke runs through the whole red broth of the gogi-jjamppong, a heavy, Gyodong-style bowl with thick-cut pork, seaf…

The bread from this certified master baker looks plain but is solidly made, and the salt bread stands out for its rich,…

Rolls come out of the oven every few minutes and reach the table warm, ready for cinnamon butter. The steaks are not he…

Mandu jeongol, a hot pot of handmade dumplings, and kalguksu jeongol, the same pot with knife-cut noodles, are the two…

Smoke from the charcoal clings hard to the grilled pork that comes with the wolnamssam, rice-paper wraps you roll yours…

Jokbal, braised pig's trotters, comes as a full platter or a half portion, and the fat stays in the background so the c…

No capsaicin goes into the sauce; the heat comes from domestic chili flakes grown under contract. Gapojingeo bulgogi, s…

Dried radish greens simmer in the bone broth, and the result is a clear, earthy soup that brings chicken gomtang to min…