10 Best Local South Korean Foods to Try in Daejeon

Garak-guksu rose to fame as a well-known Daejeon dish due to the city’s relatively central location as a transfer point for travelers commuting to and from Seoul. In the short time between transfers, travelers were able to devour a bowl of these thick-cut wheat noodles before catching their next train. The best garak-guksu can still be found at Daejeon Station, according to locals.

In terms of texture, these noodles stand out for their thickness – thicker than kalguksu (knife-cut noodles) and often compared to Japanese udon. The broth is made from an anchovy base, although some Daejeon restaurants substitute this for soy sauce, making it closer to an udon-style broth.

Acorn jelly is a uniquely Korean dish, traditionally harvested from oak trees in mountainous regions. Mukbap (also called gujeok dotorimuk) became a nutritious meal for farming households in the Daejeon region in the 1980s and continues to be an affordable delicacy for locals today.

The shredded acorn jelly is usually set in a hearty kelp and anchovy broth then topped with chopped seaweed and kimchi. Head to Daejeon’s famous ‘Muk Alley' in the Gujeuk neighbourhood for the best acorn jelly dishes in the city. This age-old area has been serving acorn dishes since the 1960s, with muk-mari (a variation of acorn jelly topped with salted seaweed) another must-try dish for travelers seeking authentic Korean fare.

Many travelers to South Korea are often taken aback by naengmyeon when they first taste it, as noodles in the chilled umami broth is a peculiar dish for most. Few things come close to savoring naengmyeon when temperatures soar, and a layover in Daejeon means that you should try this signature summer dish.

These noodles follow a traditional Pyongyang naengmyeon recipe, but Daejeon’s variation uses buckwheat, giving the noodles a darker appearance. The broth is a combination of dongchimi (radish brine) and hen bouillon, usually topped with a boiled egg. The best place to get a bowl of naengmyeon is Charcoal Golwonjo Naengmyeon Restaurant. With more than 4 generations of experience, you can be sure that this is the real deal – and locals swear by it too.

Most Daejeon locals are usually surprised to find out that fried beans are nowhere near as popular in other neighborhoods, with this local snack served as banchan (side dish) in markets, canteens, and restaurants all over the city. It goes well with rice but can be enjoyed on its own, too.

The soybeans used for this snack are usually soaked overnight, steamed, coated generously in rice flour, and then fried for 3 to 4 minutes until golden brown. The rice flour gives it a crispy exterior, enhanced by seasonings such as sesame seeds and soy sauce. You can find it at many side dish stores in Daejeon. If you’re feeling adventurous, you can even attempt to make it at home.

Daejeon is home to some of the best seokgalbi (broiled pork ribs) South Korea has to offer, and eager carnivores visiting will soon discover why. Seokgalbi (seok meaning stone), are par-cooked ribs broiled over coals and served on a hot stone plate, atop a bed of onions, garlic and mushrooms. Pre-cooking the meat, along with a 6-day aging process, ensures these cuts of pork belly come out succulent and tender. Once fully cooked, these juicy strips of meat are cut up into smaller pieces, with the texture compared to ham – the perfect balance of fat and flesh.

Restaurants don’t skimp on the banchan (side dishes) either, with a mind-boggling assortment to choose from. For maximum enjoyment, wrap your seokgalbi and any of the banchan into some samchu (lettuce leaves), then pop it straight into your mouth.

Given that Daejeon is home to the oldest Chinese restaurant in Chungcheong Province, it should come as no surprise that its residents have a hankering for quality Korean-Chinese fare. Jjampong (spicy seafood noodle soup) is a firm favorite with Daejeon locals, and you can find a whole host of dedicated restaurants across the city.

Jjampong consists of 3 main elements: a spicy soup, chewy flour noodles, and copious amounts of fresh seafood. The spicy broth gets its kick from gochugaru (chili powder) and chili oil, while the noodles are usually prepared fresh each morning. The real highlight of Daejeon jjampong, however, is the seafood. Laden with fresh mussels, octopus, and shrimp, this is a dish that seafood lovers will truly appreciate.

Tofu is a wonderfully versatile and vegan-friendly food that can be prepared using many different methods. One of Daejeon’s most popular tofu-based food exports is duruchigi, a spicy stir-fry with soft tofu as the main ingredient. After lightly frying the tofu, gochugaru (red pepper powder), soy sauce, sesame oil and garlic all come together to bring out the flavor of the tofu.

Some restaurants go one step further and add squid or pork to the spicy tofu stir fry for a more wholesome twist on this homey Daejeon dish. You will most often find tofu duruchigi served alongside kalguksu (knife-cut noodles), as the noodles are perfect for lapping up the leftover sauce once all the tofu has been consumed. Whichever way you decide to consume duruchigi, you’ll be satisfied not just with the flavor, but how nutritious it is, too.

Seolleongtang (ox bone soup) is a traditional Korean dish supercharged with nutrients, with many local restaurants serving this dish for more than 40 years. It dates back to the Joseon Era when King Seongjeong ordered a meal that could feed as many of his citizens as possible. The result was a milky, cloudy broth made by boiling many different types of beef cuts over several hours to extract the full flavor from the bones.

With most Daejeon restaurants serving a bowl of seolleongtang at rather affordable prices, this meal is fantastic value considering just how nutritious and tasty this age-old dish is. The brewing process gives the broth a robust flavor, while the soft texture of the noodles complements the sinewy beef brisket strips. Add copious amounts of chopped green onions, peppers, and sides of kimchi to complete the taste experience.

Samgyetang (ginseng chicken soup) is renowned across South Korea as a summer dish, thanks in large part to the nourishing properties of ginseng. What sets Daejeon’s version apart is the local variety of Geumsan ginseng used, as well as a specific breed of chicken called Yeonsan Ogye.

Ginseng is an ancient herb that provides the stamina needed to survive the sweltering heat of Korea’s summer. It’s also said to boost immunity against various ailments. By boiling the ginseng with garlic and jujube in the stomach of the chicken, the broth is infused with its many nutrients. If you’re planning to visit Daejeon during the summer months, be sure to enjoy this revitalizing dish with a glass of insamju (ginseng wine).

Kalguksu (knife-cut noodles) is a key part of Daejeon’s food history, with more than 550 restaurants serving this dish – many of which have been in operation for over 50 years. You’ll find different variations of these knife-cut noodles including spicy kalguksu, the signature clam kalguksu and kalguksu topped with perilla powder and shredded seaweed.

Even though modern kalguksu is machine-cut, as the name would imply, none of the taste has been lost over the years. It is widely acknowledged that kalguksu found in Daejeon exceeds the quality of those served in other regions of South Korea. This is due to a combination of beef bone and anchovy broth used in the cooking process.