Don't forget to taste the local foods when you came all the way down here! It would be an exciting experience to be in a hunt for a tasty local food in the city. Have your appetite ready for culinary adventures with the unique tastes of the foods of Daegu!

* Source: Daegu Tourism Information Service

Dongin-dong Steam Galbi
Dongin-dong Steam Galbi
Pressed Noodle
Pressed Noodle
Flat Mandu
Flat Mandu
Fried Makchang
Yaki Udong (Fried Udong)
Yaki Udong (Fried Udong)
Muchim Hoe
Muchim Hoe

Korean food loved by both Koreans and Non-Koreans

Pig’s Trotters
Samgyeopsal
Jjimdalk
Japchae
Haejangguk

Since 1970s, Daegu people began to enjoy beef galbis(rib) with red hot pepper sauce and garlic seasoning in tin pots. Unlike other regions where the galbis are cooked only with salty soy bean sauce, this spicy version of galbi dishes is unique in Daegu. It naturally calls for a round of liquor, or Soju to best befit the flavor, and the sauce left after you finish the spicy meat goes extremely well when mixed up with white rice. It gives burning hot tastes quite unlike galbi dishes in Seoul and Gyunggi province, but there is a trace of sweetness in the flavor as well. This food first showed up in the residential districts of Dongin-dong and now grew up into one of the most famous local foods.

Daegu has the highest consumption of flour and noodles in Korea. Among the rich culture of noodles in this city, the Pressed Noodle best fits the tastes of the citizens. No other regions in Korea uses anchovies for making soups for noodles, and the pressed noodle is quite different from other noodles, such as Andong Gujin Noodle. The bean powder is put on the dough and then the dough is pressed flat before it is cut into noodle shapes by a knife. The name ‘Pressed Noodle’ is kind of a nickname of the noodle of which the official name is “Kyungsangdo Kalguksu”, or “knife noodle”. No bones or other sea food material then anchovy are used to make the soup. Many diners behind Milliore shopping center used to be famous for this dish, leaving this famous phrase,

It’s uniqueness comes from its ‘tastelessness.’ Starch noodles are put between thin Mandu(dumpling) shells to be formed into a semi-circle. And then the assembly is boiled briefly in water and served with soybean sauce. This food has been loved for more than 40 years. It was first developed to get rid of the ‘greasiness’ of the Chinese version of mandus in early 60s, with the fillings mainly composed of vegetables. Only very small amounts of starch noodles, leeks, carrots, and cabbages are used as filling per each piece of this popular version of mandu.

It goes better with liquor than rice as a sub dish. Since 1970s, the citizens of Daegu have been enjoying Makchang, the 4th stomach of an ox (called Hongchang) fried over coal or charcoal and seasoned with special bean sauces. They also enjoy sliced raw garlic with them. Makchang was originally eaten by the citizens of Daegu only, but nowadays this food is popular and being enjoyed nationwide, especially since the days of IMF. It also contains higher amount of protein and calcium, making it awonderful source of nutrient for the children. Many makchang restaurants are enjoying booming popularity.

The original Japanese dish called Yaki Soba, which means fried noodle, tastes slightly spicy. But the Yaki Udong we are talking about here is invented in Daegu 30 years ago, which uses red hot pepper powder and garlic to season other materials such as shrimps, squids, pork, mushrooms, followed by leeks in summer and spinach in winter. Then the entire mixture is fried in a strong fire. Most of Chinese restaurant offer this menu. Due to its spicy sweet flavor, many people find this noodle kind of addictive.

Since Daegu is located deep inside the peninsular, it was beyond anyone’s wish to have fresh raw fish slices in the old days. Instead, people here began to use boiled squid and inland turban shells, Anago Hoe with radish and other vegetables, along with red hot pepper powder to make Muchim Hoe, instead of using vinegar-pepper sauce like other regions. This kind of food has been around for more then 3 decades and it is unique in using the material from the sea and the inland water alike. The burning spicy flavor is popular among customers of all ages, and many famous diners used to concentrate around Bangogae, Naedang-dong to make a cluster of their own.

Samgyeopsal name came from “The meat and the fat is attached as it’s overlapped three times”, the pork meat is from pig’s rib to the abdominal part, it’s shape is flat but the fat forms into a layer and it taste really good.
Samgyeopsal is known as the top of the list at dinner venues that both adults and children in Korea likes to eat. Especially when the Asian yellow dust come, Samgyeopsal can be said as the representative food that Koreans are looking for.
Samgyeopsal has savory taste of the proteins by the harmony which is made by the meat and the fat, it attracts people’s taste.
In particular, it will taste very nice when you eat it together with grilled garlic, kimchi, and bean sprout together and eat it using “Ssam” method.
Samgyeopsal proceeds vitamin and mineral and it’s soft texture is one of the good points of it. Usually, the price is around 1,700KW for 100g.

One of Korea’s representative for eating late-night snack is Pig’s Trotters.
Pig’s Trotters is made from pig’s feet minus the oil, usually eaten by putting soy sauce, garlic, ginger, sugar, pepper, a variety of materials.
Pig’s trotters is rich with gelatin component, gives anti-aging effect and good for skin beauty, is also effective for diet.
That’s why people who diet often eat pig’s trotter for midnight snack.
Moreover, pig trotter is easy to order because you can call delivery, so it can be eaten everywhere you want. If you want to call the delivery, there is an easier way to do it.
Other food to eat along with pig’s trotters are depends on your personal preference, as the food is served with garlic and onions, you can eat them along with ssamjang.
To add another tip, there is “Ssam” tradition in Korea, it’s a way to eat food wrapped in either perilla leaf or lettuce. By that, there are many Koreans who eat pig trotters using “Ssam”. The most delicious way to eat pig trotters is using “Ssam”, the pig trotter should be wrapped in lettuce together with garlic, ssamjang, etc.
And the price is also divided in small, medium, and large. It depends on how many person are eating.

Jjimdalk(Braised Spicy Chicken) is a steamed dish made from chicken and vegetables, the chicken is cut into pieces and steamed together with vegetables and glass noodles. Andong Jjimdalk is loved by citizens, plus the price is cheap. In particular, everybody likes for it’s sweet and spicy taste.
It has nutritional superior such as vitamins and rich protein, plus it’s contained with so many vegetables. This food can be eaten anytime, people eat them either for midnight snack, or lunch, or even dinner. You can add many additional things to Jjimdalk such as glass noodles or cheese, which many young people love.
Due to Jjimdalk’s spicy taste, you can eat it spicy or less spicy.
The recent evolution paradigm of Jjimdalk has an advantage because people can eat jjimdalk depends on their personal taste, for a meat dish, it is a dish which is specially loved by people. In particular, since it is possible to be eaten as snacks and the price it’s cheap, many students love to eat Jjimdalk.
Usually the price is around 17,000 KRW for 4 person.

If it comes to Korea’s traditional food everyone just can easily answer is Japchae. Using vegetables, mushrooms, meat, and etc. and mix in with boiled noodles. This is the food that you can’t miss in any party such as wedding party, first birthday party, etc. The flavor is a bit salty and chewy. Also because of the diversity of vegetables, this food is really good for your body, can also have a very good effect to help for prevention of disease. These-days, rather than only using vegetables in Japchae, it also has seafood on Japchae, chopped stir fried potatoes, put some mushroom, etc. A lot of changes follows your personal tastes, you can put anything that you like such as Gochujapchae (Japchae with a little bit pepper), Japchae with beans, Burdock Japchae and the other types of it. Koreans like to eat Japchae with rice, sadly, there are not many restaurant or food steals that selling Japchae. They only served it as side dishes. In Hayang, there is a market around the university that sells Japchae. If you visit to Korea, this food is one of the most delicious korean foods that you have to try and I am sure that you must be loving this food.

Koreans usually call Haejangguk as hangover soup, because this soup is usually eaten by someone that is in hangover. However, these-days, this soup can be eaten for daily life. The ingredients are pig’s backbone, potatoes, outer leaves, perilla leaves, perilla seed powder, big onion, etc. and other materials that you can put for your personal taste. There are so many types just as beans soup, pigs soup, ox blood Haejangguk, dried pollack bean sprouts soup, etc. Among others, Koreans usually enjoy to eat “Bone meat Haejangguk” that can easily found in almost every restaurant in korea. Haejangguk it self can relieve fatigue and prevent anemia, also relieve the sickness after drinking alcohol. Old days, Korean national encyclopedia has this words. “Bone meats are energy if the children eat that, also they can grow and be a good medicine to prevent old man's weakness”, Thus, the old Korean literature shows its efficacy by seeing the ancient koreans eating that food so well. The softness of the meat’s texture and the clean broth are the reasons why workers and students love this food so much.
Haejangguk’s average price for one dish is about 6000 KRW.