Restaurants in Gyeonggi - 707+ Picks | Page 9

The jaengban makguksu, tray-tossed buckwheat noodles that come free, is big enough to pass for a menu item. Bossam arri…

The broth comes unseasoned and is thick enough to leave your lips sticky by the end. There is no dadaegi chili paste, j…

There is no glass-noodle sundae here, only makchang sundae stuffed into pork large intestine. The filling is soft and d…

Lemon verbena, apple mint and thyme are picked in the garden and steeped fresh for the herbal tea, which comes with a s…

The haejangguk mixes large pieces of blood curd with tripe, assorted offal, dried radish greens and bean sprouts, and e…

Gullim mandu, rolled dumplings with almost no wrapper, come four to a serving and can be split between kimchi and pork.…

Soy-marinated crab, spicy marinated crab and crab stew are all refillable, and the crabs keep their size and meat on la…

It has been a haejangguk house in Suji for a long time, yet most tables start with samgyeopsal. Order the pork belly an…

The menu is dakgalbi and fried rice, nothing else. Once you order, the marinated chicken goes onto the griddle in a hea…

Four speaker systems, including 1930s Western Electric units from an American theater and German Klangfilm gear, play r…

Downstairs, kids get a sandpit, an arcade and a car sculpture they are allowed to scribble on, while the second floor i…

Hanwoo from Hongcheon is sold by the pack at the butcher counter and grilled over charcoal at the table. Cut, grade and…

Eels wait in a display case by the entrance, where diners pick a size, pay up front, and then receive the eel par-grill…

Suzhou-style dongpo pork is served with a lotus leaf, thick pork whose soft meat and fat go on top of rice or noodles.…

The dish that made this place is budae-bokkeum rather than budae-jjigae. Sausage, ham and onion are stir-fried on an ir…

The mandu jeongol arrives in parts: a pot of vegetables, the dumplings and the knife-cut noodles. Boil the vegetables i…

Ordering and picking up food are both self-service on the ground floor, and the drinks counter is somewhere else again,…

The buns are baked in-house from Korean wheat, chewy yet soft, and they don't go soggy even after sitting a while. The…

Kodari, pollack dried halfway, has firm flesh that stays in flakes through a long braise in sweet, spicy red sauce. The…

A machine by the entrance puffs fresh ppeongtwigi, rice crackers, every day, and the waiting area keeps a supply of the…

Inside the ground floor, a small greenhouse holds tables set among flowers and potted trees. The owner has won coffee c…

Apart from the main seating, a listening room for one or two puts you facing the speakers and the window for quiet list…

Bamboo, a pond and a century-old hanok estate surround the tables, and sitting still you hear the birdsong and running…

Lion's mane, wood ear, king oyster, enoki, oyster and beech mushrooms come heaped beside the pot, and there are still m…