Restaurants in Seo-gu, Daejeon, Daejeon - 46 Picks

Steamed red snow crab comes out in fresh batches every 30 minutes, and a short queue forms each time. Lobster is served…

A renovation widened the ground-floor bread hall, making it easier to browse staples like twigim soboro (fried streusel…

Sixty years of kalguksu, and still the boiled pork is what stands out. Cooked with medicinal herbs, it has a yellowish…

Before the noodles, the table gets sticky rice from Boseong instead of the usual barley rice, chewy and faintly sweet.…

The founder brought the dish back from Japan and opened in 1947, and the family still runs this single shop with no bra…

Eolkeuni kalguksu brings noodles in a thick, fiery red broth with beaten egg and crown daisy greens. Huin kalguksu, the…

The cold udon noodles are unusually firm. They are made in-house and vary in thickness from strand to strand, and while…

Shops selling the same dish line both sides of Daegu's Bangogae muchimhoe alley; this one rebuilt its building and has…

Green tea stands on the table in a kettle in place of water, and when the meal is over a tea of plum and cinnamon with…

The house-made vegetable sundae packs chopped vegetables and glass noodles tightly into a thin casing, and each slice s…

In the Mushroom burger, a whole mozzarella-stuffed mushroom fritter sits on the patty instead of sauteed mushrooms, and…

The frying fat starts with lard rendered from pork fat in the kitchen, blended with canola and soybean oil. Chilled Jej…

The sign reads Oksu Sutbulgui, but people call it Oksu Kalguksu. Gochujang charcoal-grilled meat, cooked here since 199…

Cabbage greens and dried radish leaves keep the broth clear and light, so anyone expecting a heavy pork soup will find…

Each table has two burners, so shellfish can grill on one while another dish sits on the other. Seasoned onion, cheese,…

The beef in the broth is pulled apart along the grain like jangjorim, and every spoonful lifts rice and meat together.…

In the dakbokkeumtang, a bone-in size-11 chicken simmers in red sauce with potatoes, onion, green onion and small dumpl…

Meat, fish, eggs and dairy stay out of the kitchen entirely, with seasoning from house-made jang (fermented pastes) and…

Wheat rice cakes, fish cake and a boiled egg sit in a thin, sweetish broth, and this soup-style tteokbokki leans on sav…

With eleven beers on tap, the easiest move is to ask the owner. Say whether you want something stronger, sweeter, fresh…

The only dish is salt-seasoned duck grilled over charcoal. The choice comes down to a whole duck or a half, and duck po…

The dumplings are folded by hand in a kitchen you can see from the tables. Pan-fried as gun-mandu, they come out crisp…

Dried pollack and filefish are grilled again after ordering until the edges crisp, then share a plate with nachos. Sizz…

Shellfish of different sizes and thicknesses share one grill and cook at different speeds, so the table shuffles them a…