Restaurants in Jeonnam - 74+ Picks | Page 2

Raw hanwoo beef, already dressed in gochujang, sits heaped over rice slicked with sesame oil in the saenggogi bibimbap.…

Wild-duck hot pot is the only dish, but what catches the eye at the table is the huge basket of minari (water dropwort)…

Skate from Heuksando, fermented lightly, gives first-timers an easy entry into hongeo samhap, the Jeolla trio of fermen…

Whole chickens are broken down into every part, from neck and feet to gizzard, and grilled over hardwood charcoal with…

Bean sprouts and whole perilla seeds crowd the red broth of the dwaeji-gukbap (pork soup with rice), which sets it apar…

Pork sliced a bit thicker than daepae (shaved) belly is marinated in soy sauce and grilled over coal briquettes, arrivi…

One order of jungkkan brings small portions of tangsuyuk and jjamppong alongside, and solo diners get the same. Finely…

Sundubu, the soft tofu stew, is split by what goes in it: beef, clams, mixed seafood, an assorted version and even curr…

Big windows look down on Mokpo's North Port and the ships moving through it. Seating is plentiful enough that a table u…

Only two soups come out of this kitchen: seonji haejangguk and kongnamul gukbap. The first is a red, spicy broth loaded…

Big chunks of whole eel and a generous handful of bean sprouts fill the jangeotang (eel soup). The broth looks red but…

Every gejang set brings both soy-marinated and spicy-marinated raw crab, and one of the two is refilled once on request…

In Mokpo, bandaengi (a small, oily herring-like fish) is also called songeo-hoe, and here it is sliced thin with the bo…

Fresh makgeolli, unfiltered rice wine, has been brewed and bottled at this family operation below Duryunsan in Haenam s…

Eat the apple pastry right after buying it; the apple jam inside softens the crust as it sits. The signature mawang pie…

At the Hampyeong flagship, the fresh cream strawberry cake is packed with berries not only on the outside but between t…

In seodae hoe-muchim, thin strips of seodae, a small flatfish, are tossed with vegetables in a red sweet-and-sour dress…

The rice is torryeom-style, rinsed repeatedly with hot broth, so the gukbap arrives warm enough to eat right away rathe…

Shaped like a purple sweet potato, the Haenam sweet potato bread looks like the real thing all the way through when you…

Picked flower-crab meat and seaweed are tossed in a mild dressing for the crab seaweed bibimbap, which, unlike most cra…

Under the high ceiling of a converted warehouse, a bookshelf climbs the back wall to the roof and gallery rooms open of…

Jjolbok, small dried puffer fish, is simmered bones and all until the flesh falls into a thick, almost porridge-like br…

Lines form around the times egg tarts come out of the oven, and a batch can be gone in 30 to 40 minutes. Sets of six ar…

Under a yellow sign in Changpyeong, the modum-gukbap packs head meat, intestines, amppong (pork uterus) and sundae into…