Restaurants in Gyeongnam - 74+ Picks | Page 2

The curries are cooked by an owner from India. The lunch set brings small portions of several dishes, an easy pick when…

Wild-caught loach is ground fine and simmered with perilla powder into chueotang, offered clear or red, and even the re…

Fresh noodles go into a dense pork-bone broth, and the menu rests on two bowls: tonkotsu ramen and a garlicky Kumamoto…

The thin noodles are pulled in house and spring back like milmyeon, and the anchovy broth is clean with no off smell. F…

Even without ordering boiled pork, you get chili, cucumber and onion with a soybean paste thick with crushed peanuts, a…

Sets for two or three bundle schnitzel, sausage and goulash together. The goulash is a tomato soup with some tang, and…

Staff in hanbok handle everything from seating guests to serving them in a hanok set in a carefully kept garden. The sa…

Bibim-jjamppong here is closer to stir-fried squid tossed with noodles than to soup, and it carries a strong hit of wok…

The mul-milmyeon broth is clear but faintly sweet, with an herbal, almost medicinal scent that sets it apart from the u…

For grilled hanwoo, you pick cuts at the ground-floor butcher counter after looking over the display, then carry them u…

Pounded thin, the king cutlet covers most of a wide plate, and the spicy sauce served on the side builds slowly as you…

Sliced abalone covers the bowl edge to edge, and a sweet-sour, slushy iced broth goes over the top, so every bite is co…

Whole anchovies are braised bones and all in a spicy, salty sauce and wrapped with rice in lettuce leaves for Namhae-st…

Set on the slope behind Gujora Beach, the cafe lays its garden out as a one-way path from entrance to exit, so arriving…

Instead of a full dessert case, this cafe in Samdong-myeon, Namhae, sells one thing: yuzu castella, a sponge cake moist…

The salt on top of the salt bread sometimes gathers on one side, so you end up tearing alternately from the salty and l…

In one corner, diners boil their own instant ramyeon. The buffet line holds bulgogi, braised fish (saengseon-jorim), se…

The braised anchovy pot changes as you eat: it starts with plenty of light broth, then reduces until the seasoning clin…

One pork stock becomes different bowls depending on whether it gets lean meat, offal or sundae sausage. There is also t…

Donppulsal, a pork cut that chews firm and springy rather than tender, leads the grill menu at this Miryang barbecue sp…

Yuzu, garlic and spinach, all Namhae specialties, go into the bread at this small bakery. Yuja-ppang carries a clear yu…

Vegetables and greens grown on the restaurant's own plot go into both the side dishes and the rice bowls. Sanchae bibim…

Pork and chicken bones simmer together for a cloudy brown broth seasoned with soy and chicken oil, poured over thick no…

Abalone flesh and innards simmer together in the jeonbok-juk (abalone porridge), which arrives thick, nutty and hot eno…