Restaurants in Daejeon - 73+ Picks | Page 3

Tempura comes out of the oil and goes straight onto rice at a counter right in front of the seats. The basic Wata Tendo…

There is one curry, the soft, and diners build their own bowl by adding shrimp tempura, pork cutlet, fried mozzarella o…

The first thing to order is the chicken makhni. Its creamy tomato sauce keeps the spices in the background, easy going…

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

Baked with rice, the rice cheese castella has a fine, soft crumb, a mild cheese aroma and restrained sweetness. Harehar…

The Munhwa-dong mandu jeongol, a dumpling hot pot, comes with mild or spicy broth and a choice of meat dumplings, kimch…

It sits upstairs in Sungsimdang's main store, so bread bought on the ground floor can come up to the table. It works li…

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

Don't confuse this place with the similarly named sushi bar in Yuseong-gu; this one is on Mannyeon-ro 18beon-gil in Man…

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…

Lamb shashlik only goes onto the charcoal once it is ordered, so expect 10 to 15 minutes, with plov and other dishes la…

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…

Freshwater snails show up three ways on one table: folded into doenjang ssamjang, tossed in a tangy salad, and simmered…

Jeju pork is seared once over charcoal before it reaches the table; staff lay it on the grill, and from there the cooki…

Potato dumplings (ongsimi) made from grated potato share one bowl with buckwheat noodles in an anchovy broth stirred wi…

The tofu in this hot pot is sandwiched around raw meat, so it needs more than ten minutes boiling at the table before t…

Kkomak jjamppong is heaped with chewy cockles in a broth that tastes rich but finishes clean. Jikhwa jjamppong is hotte…

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

Seasoned pufferfish grills in the center of a specially made pan while vegetables blanch in broth around its rim. Owner…

There is nothing to choose here: lunch and dinner are each a single set course. Ten pieces of nigiri run from flatfish…

The gukbap is made by warming the rice in the broth until every grain is seasoned, and the soup itself is mild with a s…

The steamed dim sum have chewy wrappers and almost no grease, which makes them quite plain. That is why the rich, spicy…

Rice and mugwort turn up in breads like rice castella and ssuk-seolgi, a steamed mugwort rice cake, next to meal breads…