Restaurants in Jeonbuk - 75+ Picks | Page 2

White glutinous barley grown around Gunsan goes into the dough, so even the red bean bun has a chewier bite than a whea…

The chueotang is made the Namwon way, with loach ground fine and simmered thick, and the perilla powder on the table go…

Bite into the Shrimp Bomb Burger and you hit plump shrimp before any batter. The buttery brioche bun holds up as the sa…

Order on the way in and the noodles hit the table almost as you sit down. The menu is essentially two bowls, janchi-guk…

On weekends, extra orders of pork bulgogi and kimbap are not taken. Decide on the full amount when you first order. The…

The buckwheat noodles have a firm chew, and even the hot onmomil holds up without going soft, though its broth turns ou…

Instead of the bonito-based tsuyu most soba lovers know, the broth here leans on dried anchovy and similar small fish,…

This Italian restaurant has been on Jeonju's Gaekridan-gil for a long time, and the entrance that runs in from the alle…

A cook from Hanoi simmers Korean beef bones for the stock and leaves little fat on it, so the broth tastes clean. The r…

The curry changes every two weeks, and you never know whether keema, Thai green curry or cabbage-roll curry will be on…

In Jeonju fashion, a bowl called sundae-gukbap holds pork offal and no sausage; the blood sausage only comes in pi-sund…

Pork gopchang (small intestine) and makchang go on the grill here, but so do pork ribs and neck, which means a table wi…

Nothing on the menu says so, but most of the burritos, tacos and quesadillas can be made vegetarian or vegan. Soy meat…

The original building across the street stays on as the brewery, while the three-story building the bar moved into uses…

The deulkkae kalguksu here belongs to the same family as the one at Jeonju's well-known Veteran Kalguksu: thick, chewy…

The Indian owner checks on tables often, asking what else you need, and at lunch may press extra naan on you. The naan…

You brew the hwangcha yourself, pouring hot water from a thermos over the same leaves again and again. Half-fermented,…

Galbi-jjim, braised beef short ribs, comes in a sweet-salty glaze with meat tender enough to slip off the bone, while t…

The broth, anchovy and beef bone blended, is so mild that the kalguksu alone can taste plain; it only comes into balanc…

Hwangdeung-style bibimbap comes to the table already mixed: the rice is warmed in seonji (ox blood) broth several times…

At the prepay counter you just say how many people are eating, pay and take a number; kongnamul-gukbap, bean sprout ric…

Rather than going over charcoal, seasoned beef ribs and vegetables are covered with broth and simmered at the table, th…

The basic gamjatang, pork-bone stew, has no dried radish greens, just bones and meat stacked high. The meat comes off t…

Outdoor tables fill the courtyard of a hanok on Hyanggyo-gil, and in the evening crickets sing around them. The taps le…