Restaurants in Gyeonggi - 707+ Picks | Page 7

Two bowls make up the whole menu in Unyang-dong: haejangguk with seonji (blood curd) and yang (beef tripe), and haenae-…

For years this shop traded as Ilsan Kalguksu before renaming itself Ilsan Gyoja. Its bajirak kalguksu uses small but sw…

The main building and several annexes are packed with retro furniture, camping gear and ornaments, and the garden has o…

Tables on an outdoor deck look over a garden with a waterwheel and a fountain. The fresh galbi is cut thick and barely…

On the second floor of a building beside Baegun Lake, the cafe has high ceilings and windows that take in both the lake…

The broth is rich but not served piping hot, and anyone expecting a scalding bowl may find it lukewarm. Tender beef sit…

Udon noodles boil for at least 18 minutes, which gives them a firm, springy chew, and they come cold as bukkake udon, m…

Outside the restaurant, wood fires burn under huge cauldrons where the broth simmers for hours, and the gomtang comes w…

Order kalguksu for each person and it comes with beef shabu-shabu, hand-cut noodles and one serving of fried rice. The…

The kids' zone, tucked away at the back, takes advance bookings only, and the deposit comes back as a coupon to spend i…

The name Mokusyura comes from the Irish for 'my darling'. The building, with its arches and stone facade, faces Gongneu…

The jjukkumi (webfoot octopus) is flash-fried over high heat until smoky and properly hot. Its spice level cannot be ad…

The broth for dongchimi makguksu is radish water kimchi made from Jeju winter radish aged in four stages. Noodles are p…

One medium pot of gamjatang feeds three or more, and the broth is milky and thick with plenty of perilla-seed powder. S…

After coffee, about 30 minutes along the path right next to the cafe brings you to an old railway bridge, and at least…

Thin beef, scallions and bean sprouts are heaped in the middle of a round copper pan and simmered in broth poured aroun…

Plates line up in order in front of the big oven behind the counter, and the fish comes out in that same order. The mac…

A narrow single lane through farm fields leads to this place in Seorak-myeon, and staff with radios direct cars in and…

Trout from the restaurant's own farm is sliced thick, chewy and nutty with no fishy smell. It gets tossed with self-ser…

Apart from three mains, tteokgalbi, grilled yellow croaker and soy-marinated crab, everything on the table, from the na…

Schweinshaxe takes close to 30 minutes after ordering, long enough to get a draft beer first and drink it while you wai…

Under the seaweed in the jogae miyeoktang, large clams cover the bottom of the bowl and give the broth most of its savo…

The thin noodles soak up the broth well but soften fast, so start eating the moment the bowl lands. The hanwoo jajangmy…

The specialty cuts are so tender that eating them first makes the tenderloin and sirloin seem dull. Start the thick han…