Sonamujip (소나무집)
2024-12-02
대전광역시 중구 대종로460번길 59
The signature dish here is ojingeo jjigae (squid stew) made by adding whole radish and water to spicy stir-fried squid and simmering it into a hearty stew. However, most visitors who visit Sonamujip add noodles to their ojingeo jjigae, turning it into what’s known as ojingeo kalguksu (noodle soup with squid). Ojingeo jjigae is a great example of how people in Daejeon enjoy adding their own twist on kalguksu.
Sindo Kalguksu Main Store (신도칼국수 본점)
2024-12-24
대전광역시 동구 대전로825번길 11
Established in 1961, this restaurant is still regarded as one of the best places for kalguksu in the Daejeon area. The broth, made from beef bones and anchovies, is enriched with perilla seed powder, creating a rich and nutty flavor. For the full experience, try pairing it with suyuk (boiled pork slices) or dubu duruchigi (stir-fried bean crud).
Hoengseong Chukhyup Hanu Plaza Main Branch (횡성축협 한우프라자 본점)
2026-05-28
강원특별자치도 횡성군 횡성읍 횡성로 337
Operated by the Hoengseong Chukhyup (Hoengseong Livestock Cooperative), this restaurant allows diners to purchase premium hanu directly and grill it on-site. After paying a table setting fee, side dishes are available from a self-serve bar. Additional dishes such as bulgogi and beef soup are also offered. In addition to the main branch, it operates locations in Ucheon and Saemal. Nearby attractions such as the Hoengseong Hanu Experience Center and Unamjeong make it easy to combine with sightseeing.
Gyereuk (계륵)
2024-12-23
강원특별자치도 춘천시 남산면 김유정로 351
This restaurant specializes in sutbul dakgalbi (Spicy Stir-fried Chicken) made with native Korean chicken. Here, the sutbul dakgalbi is made with salt-based marinade, enhancing the chicken’s savory flavor even without a sauce. Conveniently located between Chuncheon and Hongcheon, it is an ideal stop if you’re planning to visit both areas.
Wonjo Sutbul Dakbulgogijip (원조숯불닭불고기집)
2024-12-02
강원특별자치도 춘천시 낙원길 28-4
This restaurant is one of the original places where Chuncheon’s dakgalbi (Spicy Stir-fried Chicken) tradition began. It retains the original method of charcoal-grilling marinated chicken. Another dish beloved among regulars is the doenjang jjigae (soybean paste stew), made with traditionally made soybean paste and anchovy broth.
Songjeong Samdae Gukbap (송정3대국밥)
2026-05-28
33 Seomyeon-ro 68beon-gil, Busanjin-gu, Busan
Located in Busan Jin-gu, this long-standing 'Gukbap' (rice soup) restaurant is known for its rich broth and generous portions. 'Dwaejigukbap' (Pork and Rice Soup) is the signature dish, with a deep, savory flavor. Clean side dishes and a comfortable dining space make it suitable for both solo diners and groups. Open 24 hours, it offers a reliable option at any time of day.
Raonia Hanu Buffet (한우 무한리필 라오니아)
2024-12-03
강원특별자치도 횡성군 둔내면 고원로398번길 6
This restaurant serves lower-grade hanu (Korean Beef) as an all-you-can-eat buffet. Each serving includes various cuts of beef, allowing you to sample and compare different parts of the hanu as you dine.
Samjeong (삼정)
2026-05-28
4536-3 Gyeonggang-ro, Dunnae-myeon, Hoengseong-gun, Gangwon-do
Only the highest-grade 1++ ((BMS, Beef Marbling Score: 9)) 'Hoengseong Hanu' (Korean beef from Hoengseong) is served here. The beef is sourced from antibiotic-free cattle and wet-aged using the restaurant’s own methods. Ingredients are grown without pesticides, offering a more reassruing dining experience. Private dining rooms offer a more secluded setting, and staff assist with grilling at the table.
Woomi Dakgalbi (Main Branch) (우미닭갈비 본점)
2026-05-28
2345, Yeongseo-ro, Chuncheon-si, Gangwon-do, Republic of Korea
Founded in 1970, this restaurant is one of the places that shaped Chuncheon’s 'Dakgalbi' (Spicy Stir-Fried Chicken) street. Marinated chicken, 'Dakgalbi' is cooked on an iron plate, with optional additions such as rice cakes or cheese. The spicy 'dakgalbi', limited to 50 servings per day, is especially popular. Other variations, including soy sauce and cheese dakgalbi, are also available.
Silbi Sikdang (실비식당)
2026-05-28
12 Hoguk-ro 1123beon-gil, Uijeongbu-si, Gyeonggi-do
Opened in 1965, the restaurant specializes in 'Budaejjigae' (sausage jjigae). The stew is prepared with a generous mix of pork, aged kimchi, glass noodles, ham, bacon and cheese. A clean, balanced flavor comes from simmering the ingredients with a house seasoning and water. 'Budaebokkeum' (stir-fried sausages) with similar ingredients and sauce is also available.
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