1. Taepyeongso Gukbap

Taepyeongso Gukbap, renowned for its heartwarming gukbap — a dish where cooked rice is immersed in hot soup — and beef sashimi, has captured the hearts of many locals. The tenderly cooked meat harmonizes with the broth of the gukbap to create a perfect symphony of comfort food, providing warmth and nourishment in every mouthful. What sets Taepyeongso Gukbap apart is its commitment to quality ingredients and meticulous cooking techniques. Fresh ingredients and top-quality beef are selected to create deep, flavorful broths, which elevates the taste to another level. KAIST students usually visit this place to have an early breakfast after pulling an all-nighter either studying or drinking. There are many restaurants that are also named  ‘Taepyeongso Gukbap,’ but the original one is located at Taepyeong-dong, so keep that in mind when you are planning to visit. 

2. OC Kalguksu

Daejeon has many delicious kalguksu places, and OC Kalguksu is one of the best — known for its clear and refreshing clam-based kalguksu and clam soup. The hand-made noodle is relatively thick and chewy, enhancing its flavor along with its clear broth. The clear, deep-flavored clam soup made with 1 kg of clams tantalizes the taste buds. Large, plump clams are chewy and smooth: each time you chew, their pleasant sweetness fills your mouth. The sediments are removed perfectly so that you wouldn’t chew on any small stones. OC Kalguksu gained popularity among locals and visitors alike after being introduced on multiple TV shows, attracting many people every day. There might be a long queue if you visit during weekends or dinner time!

3. Jinrojib

Jinrojib, an old-fashioned Korean restaurant, has been building upon its tradition for 58 years. Its renowned stir-fried bean curd began in the 1960s from when it was a cart bar, when the founder of Jinrojib blanched and sold raw tofu and added seasonings at the request of customers. The third CEO further enhanced the taste by developing secret recipes of stir-fried bean curd — boiled in the special pepper-based sauce, thick chunks of tofu offer a spicy but clean flavor with a refreshing aftertaste. What marks Jinrojib as exceptional is that it customizes the degree of spiciness and seasoning according to the customer's request. Moreover, fresh tofu is used every day for stir-fried bean curd and tofu jeon, and only the pork belly of selected, fresh domestic sows is used for suyuk (boiled pork slices). You won’t be disappointed by the tailored traditional cuisine awaiting you at Jinrojib.