Food streets next to each venue, mild dishes for your first Korean meal, and a proper bowl of soup before your flight.
Thin slices of beef marinated in a sweet soy sauce and grilled or pan-cooked.
Contains beef; made with soy and sesame.
Marinated short ribs grilled at the table, often wrapped in lettuce with garlic and a dipping paste.
Beef (so-galbi) or pork (dwaeji-galbi); check the menu.
A bowl of rice topped with vegetables, egg and often meat, mixed with red pepper paste before eating.
Usually contains beef; you can ask for the pepper paste on the side.
A whole young chicken stuffed with rice, ginseng and jujube, served in a light broth.
Contains chicken.
Stir-fried glass noodles made from sweet potato starch, with vegetables and sesame oil.
Often contains beef; vegetarian versions exist.
Rice and fillings rolled in seaweed and sliced, an easy lunch or snack.
Fillings vary: ham, tuna, beef or egg are common.
Korean dumplings, steamed, pan-fried or served in soup.
Usually pork and vegetables; kimchi mandu is spicier.
Hand-cut wheat noodles in a warm broth.
Broth may be chicken, anchovy or seafood; spicy kimchi usually comes on the side.
Gimpo (GMP) handles domestic flights to Busan and Jeju and short-haul flights to Japan, China and Taiwan. If you land or leave there, a warm bowl of gomtang is an easy first or last Korean meal.
Clear beef bone soup (gomtang) slow-cooked with Korean hanwoo beef in iron cauldrons. Not spicy, and easy to eat on your own.
Partner listings are paid placements. Prices as posted by the restaurant; please check on arrival.