Written by hand, not generated. Dishes, markets, timing and prices for Daegu.
Daegu sits in a basin that traps summer heat, and its food carries the habits of a textile and market town: offal grilled over fire, and soups with real chilli heat. Large traditional markets, Seomun above all, are still where the city eats out.
Grilled over a brazier and dipped in a soybean paste sauce that each shop mixes slightly differently.
The Daegu version of spicy beef soup, served with the rice in a separate bowl. Bracken and spring onion give it its body.
Thin dumplings pressed flat and griddled, then dressed with soy sauce and chilli flakes. Often dipped in tteokbokki sauce.
Thick-cut raw beef dipped in sesame oil with garlic. It depends on same-day slaughter, so shops are picky about supply.
Beef ribs steamed in a metal pot with a heavy load of garlic and chilli.
The largest traditional market in the city; food stalls open in the evening.
Dozens of offal grill houses on one street, with prices that barely differ between them.
A short street of steamed spicy rib restaurants.
The downtown blocks where snack stalls and older restaurants remain.
A small market beside a mural alley, now mixed with newer shops.
What it costs — Makchang runs KRW 12,000-15,000 per portion, ttaro gukbap around KRW 9,000, and steamed ribs about KRW 40,000 for two.
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