Ten Cuisines of Daegu
Each city has its own cuisine representing one's town. Here in Daegu, among numerous mouthwatering cuisines, we'd like to introduce ten selected cuisines.
Bulgogi is common with beef or pork. But with chewy puffer and spicy sauce, Puffer Bulgogi gives fascinating flavor. Bean sprouts boiled with seadoned Bulgogi on pan also add its unique taste forming ensemble with Bulgogi.
Muchimhwae, the dish full of boiled squid, conch, trumpet shell and sea eel seasoned with sliced radish, water parsley, red pepper powder, garlic and ginger is only can be found in Daegu. With its history over four decades, street specialized in Muchimhwae serves one of the best taste of Daegu. 15 restaurants in street are ready to serve their best.
Same in name that of Japan, Yaki Udon in Daegu has its own way of cooking. Udon fried with red pepper powder, onion, cabbage, zucchini, bean sprout, squid and pork presents unique flavor and taste. Fried in strong fire and short cooking time preserves original taste of ingredients.
Characteristic of Napjakmandu is at its light and clean taste. After boiling starch noodle wrapped in dumpling skin, Napjakmandu is served right after fried on pan. Available only at Daegu, Napjakmandu is recently served with Ddokbokki or spicy sauce.
Daegu Yukgaejang (Spicy Beef Soup)
Yukgaejang is popular all around Korea and each province has its own style. In Daegu, different from that of Seoul, beef in soup is served in chunk. This style gives Yukgaejang much deeper flavor.
Grilled Makchang (Entrails)
With its combination of chewy and crispy flavor, Makchang one of the beloved food of Korean and it’s cooked in various way. Grilling is common, but Korean style ‘Jeongol’ is another way to enjoy Makchang.
Mungtigi
Beef sashimi can be found all around Korea, Mungtigi is only available in Daegu. Sliced beef silverside seasoned with sesame oil, soybean paste and red pepper, Mungtigi delivers fresh taste of raw beef.
Dongindong Steamed Galbi
Korean style beef rib dish ‘Galbi’ is usually served with soy sauce, but here at Dongindong, steamed Galbi served with hot spicy sauce gives new experience of enjoying beef.
Catfish Maeuntang (Spicy Soup)
Catfish is thought to be very fishy and many people do not enjoy much. However, broth made kelp and radish, along with added red pepper powder and garlic, Catfish Maeuntang presents new field of taste.
Puffer Bulgogi
Bulgogi is common with beef or pork. But with chewy puffer and spicy sauce, Puffer Bulgogi gives fascinating flavor. Bean sprouts boiled with seadoned Bulgogi on pan also add its unique taste forming ensemble with Bulgogi.
Nurungooksu
Traditional Korean noodle is being made by slicing dough into shape of noodle. And dish boiled with that noodle in various kinds of broth is called ‘Kalgooksu’. Nurungooksu is a kind of nickname calling ‘Daegu Kalgooksu’. Broth boiled only with anchovy is the characteristic of Nurungooksu.
Muchimhwae (Seasoned sashimi)
Muchimhwae, the dish full of boiled squid, conch, trumpet shell and sea eel seasoned with sliced radish, water parsley, red pepper powder, garlic and ginger is only can be found in Daegu. With its history over four decades, street specialized in Muchimhwae serves one of the best taste of Daegu. 15 restaurants in street are ready to serve their best.
Yaki Udon (Fried Udon)
Same in name that of Japan, Yaki Udon in Daegu has its own way of cooking. Udon fried with red pepper powder, onion, cabbage, zucchini, bean sprout, squid and pork presents unique flavor and taste. Fried in strong fire and short cooking time preserves original taste of ingredients.
Napjakmandu (Flat Dumpling)
Characteristic of Napjakmandu is at its light and clean taste. After boiling starch noodle wrapped in dumpling skin, Napjakmandu is served right after fried on pan. Available only at Daegu, Napjakmandu is recently served with Ddokbokki or spicy sauce.
댓글
댓글 쓰기