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Gohyangjip Kalguksu

Located in Dong-gu’s Sincheon-dong (Songla-ro) area and having been introduced in a gastronomy pamphlet in 2014 as a “delicious noodle restaurant,” Gohyangjip Kalguksu is a kalguksu restaurant that has been run by members of the same family for three generations. It also operates the conjoined barbeque meat restaurant (Jaebau Cham Sutbul) on the first floor, which serves Korean beef and pork. If you head toward Sincheon Station intersection from Sinam Underpass, you will see the restaurant near Exit 1 of Sincheon Station. The large size of the building and clearly-labeled signboard make it easy to spot, and those who come by car will be happy to find that there is a large parking lot next to the restaurant building. The restaurant occupies the second and third floors of a four-story building. The second floor features small private rooms and short-legged tables for sitting on the floor, while the third floor consists entirely of reservation-only seating. The restaurant also has a large banquet hall that can accommodate up to 100 people. The most popular item on the menu is kalguksu. Other delicacies served here include chapssal sujebi, chapssal sundae, ambbong, and suyuk. Having been in business for 31 years, the restaurant insists on making its kalguksu using traditional, home-cooking methods, including rolling out the dough for the noodles with a traditional wooden roller. The broth is made with a diverse combination of 12 ingredients, including red crab, anchovy, and dried kelp, and is boiled for over four hours. Due to such dedication and attention to detail, the broth has a deep, rich flavor, and the noodles are wonderfully firm and chewy. Another unique characteristic of this restaurant is that it tops its kalguksu with stir-fried beef.

Baeksejeong Restaurant

The owner changed his residence into a restaurant with the parterre full of wild flowers, offering fresh and delicious grilled fish meals to restaurant goers. Except for salt, there’s no artificial flavoring in the kitchen because the 2 cooks are both from the countryside. The most famous delicacies are braised mackerel with kimchi and seafood set meal. You are suggested to make a reservation in advance when coming for a visit from other areas because sometimes you need to wait for the table at noon. Drinking a bit of soju during your meal goes well with the dishes is another enjoyment.

Samyeong Restaurant

The restaurant is handed down from generation to generation. The owner inherited the culinary skill to make the bean curd, cheong-guk-jang and water bean curd with 100% Korean-made beans, along with the bibimbap to present a perfect delicacy to the guests. It’s surrounded with the nature, and you’re suggested to enjoy the dinner outdoor. It’s configured with spacial areas ideal for entertaining guests, and the shuttle bus for group guests is always on call for your convenience.

Sangju Restaurant

It’s a renowned restaurant specializing in loach cuisine with the longest history in Daegu. There’s no Chinese cabbage grown in extremely cold areas, and the loaches are in hibernation during winter. Therefore, the restaurant will be closed from Dec 21st ~ Feb 28th. The current owner’s mother (Cheon Taegyeom) was the initiator to run the business in the underground commercial areas 50 years ago, and now the daughter Cha Sangnam inherited her cooking skill and the business, which has been run for 60 years. The restaurant represents the quintessence of Gyeongsang-do loach soup, which is the beloved delicacy for the loach soup foodies from south areas and even all over Korea. The owner only uses the natural loaches for food, only is the loach soup in March ~ December the real Sangju loach soup. When missing your hometown in a certain corner of the urban city, there’s a Hanok where you can enjoy the real hometown cuisine, that’s Sangju Restaurant. The current owner Cha Sangnam would rather do everything herself to serve the guests with passion and sincerity, like pickling the Kimchi, filling the bowl with rice and cooking the soup. The only menu in this restaurant is the original loach soup which can be added with beef intestine for better flavor. It's only served with a bowl of rice and a plate of Kimchi, it’s unbelievably delicious. You don’t need to think about other cuisine because it’s the best restaurant for you to invigorate yourself with the loach soup during this hot summer days.

Sejong Korean Meals Restaurant

The best enjoyment in this restaurant is to smell the flavor of the logs, appreciate the famous paintings as well as taste the delicious Korean meals with bronze ware to dish up, experiencing the traditional cozy life you’ve never had before.

Subok Braised Ribs Restaurant

The recipe of Dongin-dong braised ribs has been specialized in spicy flavor with tutenag hollowware since 1963. Its unique feature has gained public praise gradually, forming the existing “Dongin-dong Braised Ribs Alley” at the both sides of this 100-meter street. Compared with the iron pan, the tutenag hollowware features better heat conduction, bringing the best chewy meat quality combined with all the condiments of the braised ribs. It's becoming a popular native cuisine of Daegu, an ideal food to fete the foreign visitors.

Solmoe Village Restaurant

The Solmoe Village Restaurant is renowned for the mineral water from the mountain which is 325m high and has a bit sweet flavor. The owner believes that the fine water makes the delicious cuisine. The main courses include the Palgong mountain Korean beef, loess paddy field catfish, braised catfish and stewed soup featuring a bit spicy flavor. Besides, the beef ribs membrane, membrane meat, ribs meat as well as the on-sale beef are also recommended. It also get along with the bean sauce soup with dry Chinese cabbage on the flagstone after tasting the beef and the soup is cooked with the bean sauce by 1 year life span made of dry Chinese cabbage and mineral water. The separate loess house is also available for those guests enjoying tranquil ambience. Moreover, the generous owner let you take the mineral water to back home.

Amijeong Restaurant

The restaurant presents the Korean set meal cuisine with simplicity and elegant atmosphere. Except for the set meals, you can taste 9~12 other delicacies including the famous sea-ear cuisine.

Yeonhwajeong Ginseng Chicken Soup Restaurant

The owner, started the business of chicken cuisine 30 years ago, would rather get up a few hours ahead to boil the soup with the local ingredients and the fine chicken. Both of the sticky rice and chicken are bought from the contracted farm, and all the vegetables like turnip and Chinese cabbage are freshly purchased from Maecheon Market. You must try the chicken soup cooked with elaborate cooking skill, which is the local chicken fed with the best fodder 40~50 days.

Korean Food

Gohyangjip Kalguksu

Located in Dong-gu’s Sincheon-dong (Songla-ro) area and having been introduced in a gastronomy pamphlet in 2014 as a “delicious noodle restaurant,” Gohyangjip Kalguksu is a kalguksu restaurant that has been run by members of the same family for three generations. It also operates the conjoined barbeque meat restaurant (Jaebau Cham Sutbul) on the first floor, which serves Korean beef and pork. If you head toward Sincheon Station intersection from Sinam Underpass, you will see the restaurant near Exit 1 of Sincheon Station. The large size of the building and clearly-labeled signboard make it easy to spot, and those who come by car will be happy to find that there is a large parking lot next to the restaurant building. The restaurant occupies the second and third floors of a four-story building. The second floor features small private rooms and short-legged tables for sitting on the floor, while the third floor consists entirely of reservation-only seating. The restaurant also has a large banquet hall that can accommodate up to 100 people. The most popular item on the menu is kalguksu. Other delicacies served here include chapssal sujebi, chapssal sundae, ambbong, and suyuk. Having been in business for 31 years, the restaurant insists on making its kalguksu using traditional, home-cooking methods, including rolling out the dough for the noodles with a traditional wooden roller. The broth is made with a diverse combination of 12 ingredients, including red crab, anchovy, and dried kelp, and is boiled for over four hours. Due to such dedication and attention to detail, the broth has a deep, rich flavor, and the noodles are wonderfully firm and chewy. Another unique characteristic of this restaurant is that it tops its kalguksu with stir-fried beef.

Baeksejeong Restaurant

The owner changed his residence into a restaurant with the parterre full of wild flowers, offering fresh and delicious grilled fish meals to restaurant goers. Except for salt, there’s no artificial flavoring in the kitchen because the 2 cooks are both from the countryside. The most famous delicacies are braised mackerel with kimchi and seafood set meal. You are suggested to make a reservation in advance when coming for a visit from other areas because sometimes you need to wait for the table at noon. Drinking a bit of soju during your meal goes well with the dishes is another enjoyment.

Samyeong Restaurant

The restaurant is handed down from generation to generation. The owner inherited the culinary skill to make the bean curd, cheong-guk-jang and water bean curd with 100% Korean-made beans, along with the bibimbap to present a perfect delicacy to the guests. It’s surrounded with the nature, and you’re suggested to enjoy the dinner outdoor. It’s configured with spacial areas ideal for entertaining guests, and the shuttle bus for group guests is always on call for your convenience.

Sangju Restaurant

It’s a renowned restaurant specializing in loach cuisine with the longest history in Daegu. There’s no Chinese cabbage grown in extremely cold areas, and the loaches are in hibernation during winter. Therefore, the restaurant will be closed from Dec 21st ~ Feb 28th. The current owner’s mother (Cheon Taegyeom) was the initiator to run the business in the underground commercial areas 50 years ago, and now the daughter Cha Sangnam inherited her cooking skill and the business, which has been run for 60 years. The restaurant represents the quintessence of Gyeongsang-do loach soup, which is the beloved delicacy for the loach soup foodies from south areas and even all over Korea. The owner only uses the natural loaches for food, only is the loach soup in March ~ December the real Sangju loach soup. When missing your hometown in a certain corner of the urban city, there’s a Hanok where you can enjoy the real hometown cuisine, that’s Sangju Restaurant. The current owner Cha Sangnam would rather do everything herself to serve the guests with passion and sincerity, like pickling the Kimchi, filling the bowl with rice and cooking the soup. The only menu in this restaurant is the original loach soup which can be added with beef intestine for better flavor. It's only served with a bowl of rice and a plate of Kimchi, it’s unbelievably delicious. You don’t need to think about other cuisine because it’s the best restaurant for you to invigorate yourself with the loach soup during this hot summer days.

Sejong Korean Meals Restaurant

The best enjoyment in this restaurant is to smell the flavor of the logs, appreciate the famous paintings as well as taste the delicious Korean meals with bronze ware to dish up, experiencing the traditional cozy life you’ve never had before.

Subok Braised Ribs Restaurant

The recipe of Dongin-dong braised ribs has been specialized in spicy flavor with tutenag hollowware since 1963. Its unique feature has gained public praise gradually, forming the existing “Dongin-dong Braised Ribs Alley” at the both sides of this 100-meter street. Compared with the iron pan, the tutenag hollowware features better heat conduction, bringing the best chewy meat quality combined with all the condiments of the braised ribs. It's becoming a popular native cuisine of Daegu, an ideal food to fete the foreign visitors.

Solmoe Village Restaurant

The Solmoe Village Restaurant is renowned for the mineral water from the mountain which is 325m high and has a bit sweet flavor. The owner believes that the fine water makes the delicious cuisine. The main courses include the Palgong mountain Korean beef, loess paddy field catfish, braised catfish and stewed soup featuring a bit spicy flavor. Besides, the beef ribs membrane, membrane meat, ribs meat as well as the on-sale beef are also recommended. It also get along with the bean sauce soup with dry Chinese cabbage on the flagstone after tasting the beef and the soup is cooked with the bean sauce by 1 year life span made of dry Chinese cabbage and mineral water. The separate loess house is also available for those guests enjoying tranquil ambience. Moreover, the generous owner let you take the mineral water to back home.

Amijeong Restaurant

The restaurant presents the Korean set meal cuisine with simplicity and elegant atmosphere. Except for the set meals, you can taste 9~12 other delicacies including the famous sea-ear cuisine.

Yeonhwajeong Ginseng Chicken Soup Restaurant

The owner, started the business of chicken cuisine 30 years ago, would rather get up a few hours ahead to boil the soup with the local ingredients and the fine chicken. Both of the sticky rice and chicken are bought from the contracted farm, and all the vegetables like turnip and Chinese cabbage are freshly purchased from Maecheon Market. You must try the chicken soup cooked with elaborate cooking skill, which is the local chicken fed with the best fodder 40~50 days.

Estern Food

Gohyangjip Kalguksu

Located in Dong-gu’s Sincheon-dong (Songla-ro) area and having been introduced in a gastronomy pamphlet in 2014 as a “delicious noodle restaurant,” Gohyangjip Kalguksu is a kalguksu restaurant that has been run by members of the same family for three generations. It also operates the conjoined barbeque meat restaurant (Jaebau Cham Sutbul) on the first floor, which serves Korean beef and pork. If you head toward Sincheon Station intersection from Sinam Underpass, you will see the restaurant near Exit 1 of Sincheon Station. The large size of the building and clearly-labeled signboard make it easy to spot, and those who come by car will be happy to find that there is a large parking lot next to the restaurant building. The restaurant occupies the second and third floors of a four-story building. The second floor features small private rooms and short-legged tables for sitting on the floor, while the third floor consists entirely of reservation-only seating. The restaurant also has a large banquet hall that can accommodate up to 100 people. The most popular item on the menu is kalguksu. Other delicacies served here include chapssal sujebi, chapssal sundae, ambbong, and suyuk. Having been in business for 31 years, the restaurant insists on making its kalguksu using traditional, home-cooking methods, including rolling out the dough for the noodles with a traditional wooden roller. The broth is made with a diverse combination of 12 ingredients, including red crab, anchovy, and dried kelp, and is boiled for over four hours. Due to such dedication and attention to detail, the broth has a deep, rich flavor, and the noodles are wonderfully firm and chewy. Another unique characteristic of this restaurant is that it tops its kalguksu with stir-fried beef.

Baeksejeong Restaurant

The owner changed his residence into a restaurant with the parterre full of wild flowers, offering fresh and delicious grilled fish meals to restaurant goers. Except for salt, there’s no artificial flavoring in the kitchen because the 2 cooks are both from the countryside. The most famous delicacies are braised mackerel with kimchi and seafood set meal. You are suggested to make a reservation in advance when coming for a visit from other areas because sometimes you need to wait for the table at noon. Drinking a bit of soju during your meal goes well with the dishes is another enjoyment.

Samyeong Restaurant

The restaurant is handed down from generation to generation. The owner inherited the culinary skill to make the bean curd, cheong-guk-jang and water bean curd with 100% Korean-made beans, along with the bibimbap to present a perfect delicacy to the guests. It’s surrounded with the nature, and you’re suggested to enjoy the dinner outdoor. It’s configured with spacial areas ideal for entertaining guests, and the shuttle bus for group guests is always on call for your convenience.

Sangju Restaurant

It’s a renowned restaurant specializing in loach cuisine with the longest history in Daegu. There’s no Chinese cabbage grown in extremely cold areas, and the loaches are in hibernation during winter. Therefore, the restaurant will be closed from Dec 21st ~ Feb 28th. The current owner’s mother (Cheon Taegyeom) was the initiator to run the business in the underground commercial areas 50 years ago, and now the daughter Cha Sangnam inherited her cooking skill and the business, which has been run for 60 years. The restaurant represents the quintessence of Gyeongsang-do loach soup, which is the beloved delicacy for the loach soup foodies from south areas and even all over Korea. The owner only uses the natural loaches for food, only is the loach soup in March ~ December the real Sangju loach soup. When missing your hometown in a certain corner of the urban city, there’s a Hanok where you can enjoy the real hometown cuisine, that’s Sangju Restaurant. The current owner Cha Sangnam would rather do everything herself to serve the guests with passion and sincerity, like pickling the Kimchi, filling the bowl with rice and cooking the soup. The only menu in this restaurant is the original loach soup which can be added with beef intestine for better flavor. It's only served with a bowl of rice and a plate of Kimchi, it’s unbelievably delicious. You don’t need to think about other cuisine because it’s the best restaurant for you to invigorate yourself with the loach soup during this hot summer days.

Sejong Korean Meals Restaurant

The best enjoyment in this restaurant is to smell the flavor of the logs, appreciate the famous paintings as well as taste the delicious Korean meals with bronze ware to dish up, experiencing the traditional cozy life you’ve never had before.

Subok Braised Ribs Restaurant

The recipe of Dongin-dong braised ribs has been specialized in spicy flavor with tutenag hollowware since 1963. Its unique feature has gained public praise gradually, forming the existing “Dongin-dong Braised Ribs Alley” at the both sides of this 100-meter street. Compared with the iron pan, the tutenag hollowware features better heat conduction, bringing the best chewy meat quality combined with all the condiments of the braised ribs. It's becoming a popular native cuisine of Daegu, an ideal food to fete the foreign visitors.

Solmoe Village Restaurant

The Solmoe Village Restaurant is renowned for the mineral water from the mountain which is 325m high and has a bit sweet flavor. The owner believes that the fine water makes the delicious cuisine. The main courses include the Palgong mountain Korean beef, loess paddy field catfish, braised catfish and stewed soup featuring a bit spicy flavor. Besides, the beef ribs membrane, membrane meat, ribs meat as well as the on-sale beef are also recommended. It also get along with the bean sauce soup with dry Chinese cabbage on the flagstone after tasting the beef and the soup is cooked with the bean sauce by 1 year life span made of dry Chinese cabbage and mineral water. The separate loess house is also available for those guests enjoying tranquil ambience. Moreover, the generous owner let you take the mineral water to back home.

Amijeong Restaurant

The restaurant presents the Korean set meal cuisine with simplicity and elegant atmosphere. Except for the set meals, you can taste 9~12 other delicacies including the famous sea-ear cuisine.

Yeonhwajeong Ginseng Chicken Soup Restaurant

The owner, started the business of chicken cuisine 30 years ago, would rather get up a few hours ahead to boil the soup with the local ingredients and the fine chicken. Both of the sticky rice and chicken are bought from the contracted farm, and all the vegetables like turnip and Chinese cabbage are freshly purchased from Maecheon Market. You must try the chicken soup cooked with elaborate cooking skill, which is the local chicken fed with the best fodder 40~50 days.

Japanese Food

Gohyangjip Kalguksu

Located in Dong-gu’s Sincheon-dong (Songla-ro) area and having been introduced in a gastronomy pamphlet in 2014 as a “delicious noodle restaurant,” Gohyangjip Kalguksu is a kalguksu restaurant that has been run by members of the same family for three generations. It also operates the conjoined barbeque meat restaurant (Jaebau Cham Sutbul) on the first floor, which serves Korean beef and pork. If you head toward Sincheon Station intersection from Sinam Underpass, you will see the restaurant near Exit 1 of Sincheon Station. The large size of the building and clearly-labeled signboard make it easy to spot, and those who come by car will be happy to find that there is a large parking lot next to the restaurant building. The restaurant occupies the second and third floors of a four-story building. The second floor features small private rooms and short-legged tables for sitting on the floor, while the third floor consists entirely of reservation-only seating. The restaurant also has a large banquet hall that can accommodate up to 100 people. The most popular item on the menu is kalguksu. Other delicacies served here include chapssal sujebi, chapssal sundae, ambbong, and suyuk. Having been in business for 31 years, the restaurant insists on making its kalguksu using traditional, home-cooking methods, including rolling out the dough for the noodles with a traditional wooden roller. The broth is made with a diverse combination of 12 ingredients, including red crab, anchovy, and dried kelp, and is boiled for over four hours. Due to such dedication and attention to detail, the broth has a deep, rich flavor, and the noodles are wonderfully firm and chewy. Another unique characteristic of this restaurant is that it tops its kalguksu with stir-fried beef.

Baeksejeong Restaurant

The owner changed his residence into a restaurant with the parterre full of wild flowers, offering fresh and delicious grilled fish meals to restaurant goers. Except for salt, there’s no artificial flavoring in the kitchen because the 2 cooks are both from the countryside. The most famous delicacies are braised mackerel with kimchi and seafood set meal. You are suggested to make a reservation in advance when coming for a visit from other areas because sometimes you need to wait for the table at noon. Drinking a bit of soju during your meal goes well with the dishes is another enjoyment.

Samyeong Restaurant

The restaurant is handed down from generation to generation. The owner inherited the culinary skill to make the bean curd, cheong-guk-jang and water bean curd with 100% Korean-made beans, along with the bibimbap to present a perfect delicacy to the guests. It’s surrounded with the nature, and you’re suggested to enjoy the dinner outdoor. It’s configured with spacial areas ideal for entertaining guests, and the shuttle bus for group guests is always on call for your convenience.

Sangju Restaurant

It’s a renowned restaurant specializing in loach cuisine with the longest history in Daegu. There’s no Chinese cabbage grown in extremely cold areas, and the loaches are in hibernation during winter. Therefore, the restaurant will be closed from Dec 21st ~ Feb 28th. The current owner’s mother (Cheon Taegyeom) was the initiator to run the business in the underground commercial areas 50 years ago, and now the daughter Cha Sangnam inherited her cooking skill and the business, which has been run for 60 years. The restaurant represents the quintessence of Gyeongsang-do loach soup, which is the beloved delicacy for the loach soup foodies from south areas and even all over Korea. The owner only uses the natural loaches for food, only is the loach soup in March ~ December the real Sangju loach soup. When missing your hometown in a certain corner of the urban city, there’s a Hanok where you can enjoy the real hometown cuisine, that’s Sangju Restaurant. The current owner Cha Sangnam would rather do everything herself to serve the guests with passion and sincerity, like pickling the Kimchi, filling the bowl with rice and cooking the soup. The only menu in this restaurant is the original loach soup which can be added with beef intestine for better flavor. It's only served with a bowl of rice and a plate of Kimchi, it’s unbelievably delicious. You don’t need to think about other cuisine because it’s the best restaurant for you to invigorate yourself with the loach soup during this hot summer days.

Sejong Korean Meals Restaurant

The best enjoyment in this restaurant is to smell the flavor of the logs, appreciate the famous paintings as well as taste the delicious Korean meals with bronze ware to dish up, experiencing the traditional cozy life you’ve never had before.

Subok Braised Ribs Restaurant

The recipe of Dongin-dong braised ribs has been specialized in spicy flavor with tutenag hollowware since 1963. Its unique feature has gained public praise gradually, forming the existing “Dongin-dong Braised Ribs Alley” at the both sides of this 100-meter street. Compared with the iron pan, the tutenag hollowware features better heat conduction, bringing the best chewy meat quality combined with all the condiments of the braised ribs. It's becoming a popular native cuisine of Daegu, an ideal food to fete the foreign visitors.

Solmoe Village Restaurant

The Solmoe Village Restaurant is renowned for the mineral water from the mountain which is 325m high and has a bit sweet flavor. The owner believes that the fine water makes the delicious cuisine. The main courses include the Palgong mountain Korean beef, loess paddy field catfish, braised catfish and stewed soup featuring a bit spicy flavor. Besides, the beef ribs membrane, membrane meat, ribs meat as well as the on-sale beef are also recommended. It also get along with the bean sauce soup with dry Chinese cabbage on the flagstone after tasting the beef and the soup is cooked with the bean sauce by 1 year life span made of dry Chinese cabbage and mineral water. The separate loess house is also available for those guests enjoying tranquil ambience. Moreover, the generous owner let you take the mineral water to back home.

Amijeong Restaurant

The restaurant presents the Korean set meal cuisine with simplicity and elegant atmosphere. Except for the set meals, you can taste 9~12 other delicacies including the famous sea-ear cuisine.

Yeonhwajeong Ginseng Chicken Soup Restaurant

The owner, started the business of chicken cuisine 30 years ago, would rather get up a few hours ahead to boil the soup with the local ingredients and the fine chicken. Both of the sticky rice and chicken are bought from the contracted farm, and all the vegetables like turnip and Chinese cabbage are freshly purchased from Maecheon Market. You must try the chicken soup cooked with elaborate cooking skill, which is the local chicken fed with the best fodder 40~50 days.

Chinese Food

Gohyangjip Kalguksu

Located in Dong-gu’s Sincheon-dong (Songla-ro) area and having been introduced in a gastronomy pamphlet in 2014 as a “delicious noodle restaurant,” Gohyangjip Kalguksu is a kalguksu restaurant that has been run by members of the same family for three generations. It also operates the conjoined barbeque meat restaurant (Jaebau Cham Sutbul) on the first floor, which serves Korean beef and pork. If you head toward Sincheon Station intersection from Sinam Underpass, you will see the restaurant near Exit 1 of Sincheon Station. The large size of the building and clearly-labeled signboard make it easy to spot, and those who come by car will be happy to find that there is a large parking lot next to the restaurant building. The restaurant occupies the second and third floors of a four-story building. The second floor features small private rooms and short-legged tables for sitting on the floor, while the third floor consists entirely of reservation-only seating. The restaurant also has a large banquet hall that can accommodate up to 100 people. The most popular item on the menu is kalguksu. Other delicacies served here include chapssal sujebi, chapssal sundae, ambbong, and suyuk. Having been in business for 31 years, the restaurant insists on making its kalguksu using traditional, home-cooking methods, including rolling out the dough for the noodles with a traditional wooden roller. The broth is made with a diverse combination of 12 ingredients, including red crab, anchovy, and dried kelp, and is boiled for over four hours. Due to such dedication and attention to detail, the broth has a deep, rich flavor, and the noodles are wonderfully firm and chewy. Another unique characteristic of this restaurant is that it tops its kalguksu with stir-fried beef.

Baeksejeong Restaurant

The owner changed his residence into a restaurant with the parterre full of wild flowers, offering fresh and delicious grilled fish meals to restaurant goers. Except for salt, there’s no artificial flavoring in the kitchen because the 2 cooks are both from the countryside. The most famous delicacies are braised mackerel with kimchi and seafood set meal. You are suggested to make a reservation in advance when coming for a visit from other areas because sometimes you need to wait for the table at noon. Drinking a bit of soju during your meal goes well with the dishes is another enjoyment.

Samyeong Restaurant

The restaurant is handed down from generation to generation. The owner inherited the culinary skill to make the bean curd, cheong-guk-jang and water bean curd with 100% Korean-made beans, along with the bibimbap to present a perfect delicacy to the guests. It’s surrounded with the nature, and you’re suggested to enjoy the dinner outdoor. It’s configured with spacial areas ideal for entertaining guests, and the shuttle bus for group guests is always on call for your convenience.

Sangju Restaurant

It’s a renowned restaurant specializing in loach cuisine with the longest history in Daegu. There’s no Chinese cabbage grown in extremely cold areas, and the loaches are in hibernation during winter. Therefore, the restaurant will be closed from Dec 21st ~ Feb 28th. The current owner’s mother (Cheon Taegyeom) was the initiator to run the business in the underground commercial areas 50 years ago, and now the daughter Cha Sangnam inherited her cooking skill and the business, which has been run for 60 years. The restaurant represents the quintessence of Gyeongsang-do loach soup, which is the beloved delicacy for the loach soup foodies from south areas and even all over Korea. The owner only uses the natural loaches for food, only is the loach soup in March ~ December the real Sangju loach soup. When missing your hometown in a certain corner of the urban city, there’s a Hanok where you can enjoy the real hometown cuisine, that’s Sangju Restaurant. The current owner Cha Sangnam would rather do everything herself to serve the guests with passion and sincerity, like pickling the Kimchi, filling the bowl with rice and cooking the soup. The only menu in this restaurant is the original loach soup which can be added with beef intestine for better flavor. It's only served with a bowl of rice and a plate of Kimchi, it’s unbelievably delicious. You don’t need to think about other cuisine because it’s the best restaurant for you to invigorate yourself with the loach soup during this hot summer days.

Sejong Korean Meals Restaurant

The best enjoyment in this restaurant is to smell the flavor of the logs, appreciate the famous paintings as well as taste the delicious Korean meals with bronze ware to dish up, experiencing the traditional cozy life you’ve never had before.

Subok Braised Ribs Restaurant

The recipe of Dongin-dong braised ribs has been specialized in spicy flavor with tutenag hollowware since 1963. Its unique feature has gained public praise gradually, forming the existing “Dongin-dong Braised Ribs Alley” at the both sides of this 100-meter street. Compared with the iron pan, the tutenag hollowware features better heat conduction, bringing the best chewy meat quality combined with all the condiments of the braised ribs. It's becoming a popular native cuisine of Daegu, an ideal food to fete the foreign visitors.

Solmoe Village Restaurant

The Solmoe Village Restaurant is renowned for the mineral water from the mountain which is 325m high and has a bit sweet flavor. The owner believes that the fine water makes the delicious cuisine. The main courses include the Palgong mountain Korean beef, loess paddy field catfish, braised catfish and stewed soup featuring a bit spicy flavor. Besides, the beef ribs membrane, membrane meat, ribs meat as well as the on-sale beef are also recommended. It also get along with the bean sauce soup with dry Chinese cabbage on the flagstone after tasting the beef and the soup is cooked with the bean sauce by 1 year life span made of dry Chinese cabbage and mineral water. The separate loess house is also available for those guests enjoying tranquil ambience. Moreover, the generous owner let you take the mineral water to back home.

Amijeong Restaurant

The restaurant presents the Korean set meal cuisine with simplicity and elegant atmosphere. Except for the set meals, you can taste 9~12 other delicacies including the famous sea-ear cuisine.

Yeonhwajeong Ginseng Chicken Soup Restaurant

The owner, started the business of chicken cuisine 30 years ago, would rather get up a few hours ahead to boil the soup with the local ingredients and the fine chicken. Both of the sticky rice and chicken are bought from the contracted farm, and all the vegetables like turnip and Chinese cabbage are freshly purchased from Maecheon Market. You must try the chicken soup cooked with elaborate cooking skill, which is the local chicken fed with the best fodder 40~50 days.

Halal Food

Gohyangjip Kalguksu

Located in Dong-gu’s Sincheon-dong (Songla-ro) area and having been introduced in a gastronomy pamphlet in 2014 as a “delicious noodle restaurant,” Gohyangjip Kalguksu is a kalguksu restaurant that has been run by members of the same family for three generations. It also operates the conjoined barbeque meat restaurant (Jaebau Cham Sutbul) on the first floor, which serves Korean beef and pork. If you head toward Sincheon Station intersection from Sinam Underpass, you will see the restaurant near Exit 1 of Sincheon Station. The large size of the building and clearly-labeled signboard make it easy to spot, and those who come by car will be happy to find that there is a large parking lot next to the restaurant building. The restaurant occupies the second and third floors of a four-story building. The second floor features small private rooms and short-legged tables for sitting on the floor, while the third floor consists entirely of reservation-only seating. The restaurant also has a large banquet hall that can accommodate up to 100 people. The most popular item on the menu is kalguksu. Other delicacies served here include chapssal sujebi, chapssal sundae, ambbong, and suyuk. Having been in business for 31 years, the restaurant insists on making its kalguksu using traditional, home-cooking methods, including rolling out the dough for the noodles with a traditional wooden roller. The broth is made with a diverse combination of 12 ingredients, including red crab, anchovy, and dried kelp, and is boiled for over four hours. Due to such dedication and attention to detail, the broth has a deep, rich flavor, and the noodles are wonderfully firm and chewy. Another unique characteristic of this restaurant is that it tops its kalguksu with stir-fried beef.

Baeksejeong Restaurant

The owner changed his residence into a restaurant with the parterre full of wild flowers, offering fresh and delicious grilled fish meals to restaurant goers. Except for salt, there’s no artificial flavoring in the kitchen because the 2 cooks are both from the countryside. The most famous delicacies are braised mackerel with kimchi and seafood set meal. You are suggested to make a reservation in advance when coming for a visit from other areas because sometimes you need to wait for the table at noon. Drinking a bit of soju during your meal goes well with the dishes is another enjoyment.

Samyeong Restaurant

The restaurant is handed down from generation to generation. The owner inherited the culinary skill to make the bean curd, cheong-guk-jang and water bean curd with 100% Korean-made beans, along with the bibimbap to present a perfect delicacy to the guests. It’s surrounded with the nature, and you’re suggested to enjoy the dinner outdoor. It’s configured with spacial areas ideal for entertaining guests, and the shuttle bus for group guests is always on call for your convenience.

Sangju Restaurant

It’s a renowned restaurant specializing in loach cuisine with the longest history in Daegu. There’s no Chinese cabbage grown in extremely cold areas, and the loaches are in hibernation during winter. Therefore, the restaurant will be closed from Dec 21st ~ Feb 28th. The current owner’s mother (Cheon Taegyeom) was the initiator to run the business in the underground commercial areas 50 years ago, and now the daughter Cha Sangnam inherited her cooking skill and the business, which has been run for 60 years. The restaurant represents the quintessence of Gyeongsang-do loach soup, which is the beloved delicacy for the loach soup foodies from south areas and even all over Korea. The owner only uses the natural loaches for food, only is the loach soup in March ~ December the real Sangju loach soup. When missing your hometown in a certain corner of the urban city, there’s a Hanok where you can enjoy the real hometown cuisine, that’s Sangju Restaurant. The current owner Cha Sangnam would rather do everything herself to serve the guests with passion and sincerity, like pickling the Kimchi, filling the bowl with rice and cooking the soup. The only menu in this restaurant is the original loach soup which can be added with beef intestine for better flavor. It's only served with a bowl of rice and a plate of Kimchi, it’s unbelievably delicious. You don’t need to think about other cuisine because it’s the best restaurant for you to invigorate yourself with the loach soup during this hot summer days.

Sejong Korean Meals Restaurant

The best enjoyment in this restaurant is to smell the flavor of the logs, appreciate the famous paintings as well as taste the delicious Korean meals with bronze ware to dish up, experiencing the traditional cozy life you’ve never had before.

Subok Braised Ribs Restaurant

The recipe of Dongin-dong braised ribs has been specialized in spicy flavor with tutenag hollowware since 1963. Its unique feature has gained public praise gradually, forming the existing “Dongin-dong Braised Ribs Alley” at the both sides of this 100-meter street. Compared with the iron pan, the tutenag hollowware features better heat conduction, bringing the best chewy meat quality combined with all the condiments of the braised ribs. It's becoming a popular native cuisine of Daegu, an ideal food to fete the foreign visitors.

Solmoe Village Restaurant

The Solmoe Village Restaurant is renowned for the mineral water from the mountain which is 325m high and has a bit sweet flavor. The owner believes that the fine water makes the delicious cuisine. The main courses include the Palgong mountain Korean beef, loess paddy field catfish, braised catfish and stewed soup featuring a bit spicy flavor. Besides, the beef ribs membrane, membrane meat, ribs meat as well as the on-sale beef are also recommended. It also get along with the bean sauce soup with dry Chinese cabbage on the flagstone after tasting the beef and the soup is cooked with the bean sauce by 1 year life span made of dry Chinese cabbage and mineral water. The separate loess house is also available for those guests enjoying tranquil ambience. Moreover, the generous owner let you take the mineral water to back home.

Amijeong Restaurant

The restaurant presents the Korean set meal cuisine with simplicity and elegant atmosphere. Except for the set meals, you can taste 9~12 other delicacies including the famous sea-ear cuisine.

Yeonhwajeong Ginseng Chicken Soup Restaurant

The owner, started the business of chicken cuisine 30 years ago, would rather get up a few hours ahead to boil the soup with the local ingredients and the fine chicken. Both of the sticky rice and chicken are bought from the contracted farm, and all the vegetables like turnip and Chinese cabbage are freshly purchased from Maecheon Market. You must try the chicken soup cooked with elaborate cooking skill, which is the local chicken fed with the best fodder 40~50 days.

Etc

Gohyangjip Kalguksu

Located in Dong-gu’s Sincheon-dong (Songla-ro) area and having been introduced in a gastronomy pamphlet in 2014 as a “delicious noodle restaurant,” Gohyangjip Kalguksu is a kalguksu restaurant that has been run by members of the same family for three generations. It also operates the conjoined barbeque meat restaurant (Jaebau Cham Sutbul) on the first floor, which serves Korean beef and pork. If you head toward Sincheon Station intersection from Sinam Underpass, you will see the restaurant near Exit 1 of Sincheon Station. The large size of the building and clearly-labeled signboard make it easy to spot, and those who come by car will be happy to find that there is a large parking lot next to the restaurant building. The restaurant occupies the second and third floors of a four-story building. The second floor features small private rooms and short-legged tables for sitting on the floor, while the third floor consists entirely of reservation-only seating. The restaurant also has a large banquet hall that can accommodate up to 100 people. The most popular item on the menu is kalguksu. Other delicacies served here include chapssal sujebi, chapssal sundae, ambbong, and suyuk. Having been in business for 31 years, the restaurant insists on making its kalguksu using traditional, home-cooking methods, including rolling out the dough for the noodles with a traditional wooden roller. The broth is made with a diverse combination of 12 ingredients, including red crab, anchovy, and dried kelp, and is boiled for over four hours. Due to such dedication and attention to detail, the broth has a deep, rich flavor, and the noodles are wonderfully firm and chewy. Another unique characteristic of this restaurant is that it tops its kalguksu with stir-fried beef.

Baeksejeong Restaurant

The owner changed his residence into a restaurant with the parterre full of wild flowers, offering fresh and delicious grilled fish meals to restaurant goers. Except for salt, there’s no artificial flavoring in the kitchen because the 2 cooks are both from the countryside. The most famous delicacies are braised mackerel with kimchi and seafood set meal. You are suggested to make a reservation in advance when coming for a visit from other areas because sometimes you need to wait for the table at noon. Drinking a bit of soju during your meal goes well with the dishes is another enjoyment.

Samyeong Restaurant

The restaurant is handed down from generation to generation. The owner inherited the culinary skill to make the bean curd, cheong-guk-jang and water bean curd with 100% Korean-made beans, along with the bibimbap to present a perfect delicacy to the guests. It’s surrounded with the nature, and you’re suggested to enjoy the dinner outdoor. It’s configured with spacial areas ideal for entertaining guests, and the shuttle bus for group guests is always on call for your convenience.

Sangju Restaurant

It’s a renowned restaurant specializing in loach cuisine with the longest history in Daegu. There’s no Chinese cabbage grown in extremely cold areas, and the loaches are in hibernation during winter. Therefore, the restaurant will be closed from Dec 21st ~ Feb 28th. The current owner’s mother (Cheon Taegyeom) was the initiator to run the business in the underground commercial areas 50 years ago, and now the daughter Cha Sangnam inherited her cooking skill and the business, which has been run for 60 years. The restaurant represents the quintessence of Gyeongsang-do loach soup, which is the beloved delicacy for the loach soup foodies from south areas and even all over Korea. The owner only uses the natural loaches for food, only is the loach soup in March ~ December the real Sangju loach soup. When missing your hometown in a certain corner of the urban city, there’s a Hanok where you can enjoy the real hometown cuisine, that’s Sangju Restaurant. The current owner Cha Sangnam would rather do everything herself to serve the guests with passion and sincerity, like pickling the Kimchi, filling the bowl with rice and cooking the soup. The only menu in this restaurant is the original loach soup which can be added with beef intestine for better flavor. It's only served with a bowl of rice and a plate of Kimchi, it’s unbelievably delicious. You don’t need to think about other cuisine because it’s the best restaurant for you to invigorate yourself with the loach soup during this hot summer days.

Sejong Korean Meals Restaurant

The best enjoyment in this restaurant is to smell the flavor of the logs, appreciate the famous paintings as well as taste the delicious Korean meals with bronze ware to dish up, experiencing the traditional cozy life you’ve never had before.

Subok Braised Ribs Restaurant

The recipe of Dongin-dong braised ribs has been specialized in spicy flavor with tutenag hollowware since 1963. Its unique feature has gained public praise gradually, forming the existing “Dongin-dong Braised Ribs Alley” at the both sides of this 100-meter street. Compared with the iron pan, the tutenag hollowware features better heat conduction, bringing the best chewy meat quality combined with all the condiments of the braised ribs. It's becoming a popular native cuisine of Daegu, an ideal food to fete the foreign visitors.

Solmoe Village Restaurant

The Solmoe Village Restaurant is renowned for the mineral water from the mountain which is 325m high and has a bit sweet flavor. The owner believes that the fine water makes the delicious cuisine. The main courses include the Palgong mountain Korean beef, loess paddy field catfish, braised catfish and stewed soup featuring a bit spicy flavor. Besides, the beef ribs membrane, membrane meat, ribs meat as well as the on-sale beef are also recommended. It also get along with the bean sauce soup with dry Chinese cabbage on the flagstone after tasting the beef and the soup is cooked with the bean sauce by 1 year life span made of dry Chinese cabbage and mineral water. The separate loess house is also available for those guests enjoying tranquil ambience. Moreover, the generous owner let you take the mineral water to back home.

Amijeong Restaurant

The restaurant presents the Korean set meal cuisine with simplicity and elegant atmosphere. Except for the set meals, you can taste 9~12 other delicacies including the famous sea-ear cuisine.

Yeonhwajeong Ginseng Chicken Soup Restaurant

The owner, started the business of chicken cuisine 30 years ago, would rather get up a few hours ahead to boil the soup with the local ingredients and the fine chicken. Both of the sticky rice and chicken are bought from the contracted farm, and all the vegetables like turnip and Chinese cabbage are freshly purchased from Maecheon Market. You must try the chicken soup cooked with elaborate cooking skill, which is the local chicken fed with the best fodder 40~50 days.