Korean in Jeonju: Sambaekjip Bonjeom & More - 13 Local Picks

Among Jeonju's bean sprout soup houses, this one boils its kongnamul-gukbap in the earthenware pot instead of using tor…

Rice fresh from a gamasot, a heavy iron pot, is topped with seasoned greens, squash and yukhoe (raw seasoned beef), and…

Jeonju-style pi-sundae swaps glass noodles for a blood-based filling, which has a noticeable aroma on its own but softe…

Hot broth is poured over the rice and drained off several times, the toryeom method, so the grains hold their shape, an…

On weekends, extra orders of pork bulgogi and kimbap are not taken. Decide on the full amount when you first order. The…

The basic gamjatang, pork-bone stew, has no dried radish greens, just bones and meat stacked high. The meat comes off t…

The seolleongtang broth is nutty with a clean finish, and two sides, well-aged kimjang kimchi and cool radish kimchi, a…

Rice cooked in an iron gamasot is scooped out in front of you, loose and fluffy, before the toppings go on. The menu ce…

Bibimbap here is mixed with an aged soy-sauce seasoning instead of gochujang, and it is only served for two or more. Re…

When the soup arrives, the local habit is to set a piece of blood sausage on a perilla leaf, top it with onion dressed…

Every table holds a large mixing bowl with gochujang, sesame oil and crumbled seaweed, and the custom is to spoon in si…

The signature here is dangeun bibimbap, rice heaped with thin shreds of carrot, and the carrot's own aroma is less pron…

Near Jeonju National University of Education, the table is simply set for however many are in your party, leaving almos…