Restaurants in Yuseong, Daejeon, Daejeon - 27 Picks

Orders are taken early, and it pays to decide before you sit down. The usual order for two is two bowls of gukbap and a…

Not a drop of red oil floats on this broth of beef and radish simmered for hours. It is closer to a well-made beef and…

Pheasant naengmyeon broth, a mix of dongchimi radish brine and chicken stock, is so lightly seasoned that a first bowl…

As of 2026-08, adults paid 16,900 won for all the pork cutlet and salad-bar food they could eat. Ricotta salad, napa ca…

For gamjatang the broth is fairly clear and light, with Cheongyang chili heat and a note of ginger lingering behind. It…

Seodaesal, a cut with fat spread evenly through the lean, stays tender inside even when grilled thick. It sometimes sel…

The lunch special, ori ttukbaegi-tang, is duck simmered with chives and ground perilla seed in an earthenware pot, a on…

Duck here is neither grilled nor smoked but boiled as suyuk, softer than pork suyuk and milder in duck flavor. Each let…

Jasmine tea already waiting on the table, high-backed chairs, cloth napkins: the room feels less like a Chinese restaur…

Dongjuk clams, also called water-gun clams, give a clear broth with a gentle clam flavor, and stirring in a little of t…

Pork cutlet and milmyeon, the chewy wheat cold noodles of Busan, are ordered side by side at this Bongmyeong-dong flags…

The pork bulgogi, grilled on a wire rack over hardwood charcoal, is deeply smoky. The kimchi stew that comes with it in…

Gomtang, a clear beef soup, and seolleongtang, a milky beef bone soup, come by the bowl, with Jeonmin-dong hanwoo gomta…

Four people can order three set portions here and still have food left over. Without a reservation the wait can stretch…

The namesake Bless Roll is rolled around Earl Grey cream, while the Giraffe, Heart, French, Berry Berry and Choco Cow r…

The Margherita looks oversized when it lands, but each slice folds to just the right thickness, and with roughly one ba…

Fresh Korean pork belly goes onto a broad, round pot-lid griddle, and the fat runs down the slope as the outside turns…

Birch trees crowd the path from the entrance to the building, and garden tables sit among them beside a short walking p…

Naju-style gomtang means a broth as clear as galbitang, topped with plenty of chunky hanwoo beef. The menu is little mo…

Black soybeans go into the dough for the deulkkae sujebi, hand-torn noodles in a thick perilla-seed soup built on dried…

The taps pour The Ranch Brewing's own IPA, lager and wheat beer, and the sampler sets out a little of each: from the li…

Salted oyster jeotgal, an oversized rolled omelet and stir-fried anchovies are good enough on their own to get through…

Order the anchovy noodle soup, built on a deep anchovy broth, or the spicy cold bibim guksu (noodles tossed in chili sa…

Shiitake caps stuffed with minced shrimp, called eohyang donggo, turn up in Lunch Course A alongside yangjangpi and yus…