Restaurants in Gyeonggi - 707+ Picks | Page 6

Beef bones simmer in big cauldrons for more than 24 hours, which is what makes the seolleongtang broth so milky and thi…

Among the neatly shaped pine trees in the garden stand a Godzilla figure and animal statues, so out of step with the po…

Every fish comes with a pot of rice; scoop out the rice, then pour hot water over the crust left behind and drink it as…

Expect Busan-style milmyeon and your first impression may be that it is bland: it runs less sweet and less spicy than i…

Byeokgye Stream, a tributary of the Bukhan River, runs through this privately owned, award-winning garden, and tables a…

The bagels are dense and chewy in the New York style, and so many come stuffed, with scallion bacon cream, egg mayo or…

This large bakery cafe sits near the entrance to Gwangmyeong Cave, but the real decision inside is which salt bread to…

Wrapped in lotus leaf, sealed in an earthenware jar and baked in clay, the hangari hwangto ori-gui (whole duck) needs t…

The only meat on the menu is marinated pork galbi, made from true rib meat rather than neck or shoulder and aged for th…

Duck comes whole or by the half, and even a half is enough for two people to pack up leftovers. Thin potato slices go o…

The pork-and-seafood broth is salty, heavy and full of black pepper. Anyone expecting a light, clean jjamppong will fin…

The earthenware bowl arrives at a rolling boil, heaped above the rim with cabbage greens, bean sprouts, thin-sliced bee…

Charcoal burns at every table, yet the ventilation keeps the room almost free of smoke. Staff grill the Korean pork gal…

Cherry and lemon concentrates sit at the drink station for mixing your own cherry cola or lemonade. The double cheesebu…

Ordering galbi brings a lot at no extra charge. Each person gets a bowl of house-made Hamheung naengmyeon, cold broth o…

From the river-side terrace you look down over the Han River and Gangbyeon Expressway, while the lawn-side terrace face…

Forget the thick, perilla-heavy loach soup most Koreans picture. The galmaeuntang (spicy loach stew) has a gochujang-ba…

Order to go and the gamjatang comes home in a bucket wrapped in a black plastic bag. The broth at this pork-spine stew…

Mackerel here also comes as sashimi from live fish, which adds a third option next to grilled and braised. Oven-roasted…

Each floor runs like its own restaurant: seolleongtang (milky ox-bone soup) on the ground floor, charcoal-grilled galbi…

A sundae manufacturer runs the place itself, and some customers leave with blood sausage and offal to take home. Two wh…

The first spoonful tastes plain, because the ox-bone broth is made without added seasoning, and the mild depth of the m…

This small shop on a residential street in Gwangmyeong is where Jeongin Myeonok of Yeouido first opened, and it is now…

The wang donkatsu is pork pounded wide and fried until it nearly covers a large plate, then finished with a generous po…