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For over fifty years, Daegu has been the only place in Korea where rice and soup are usually eaten separately, whereas other regions customarily mix their rice and soup together. In Korean, "ttaro" means "separate" and "gukbap" means "soup and rice". Putting them together to form the Korean compound word "ttarogukbap," the meaning becomes "rice and soup served separately". This dish, which is only found in Daegu, is made with beef shank, leek, and radish cooked in a broth with plenty of red pepper powder and chopped garlic. It has an unrivaled aftertaste that is both spicy and refreshing. Its flavor is the epitome of Daegu's unique "spicy and burning" taste. In particular, during the Korean War, this dish was immensely popular among refugees who poured in from all over the nation. Ttarogukbap is unique in that it is a combination of gomguk (thick beef bone soup) and yukgaejang (spicy chopped beef soup with various other ingredients).
Originating around the Daegu area in the early 1970s, Makchang is a dish made with beef tripe, the fourth stomach of a cow, grilled over a briquette or charcoal and garnished with garlic, green onion, and a specially-made soybean paste. It is best served as a side dish when drinking soju, rather than as part of a meal with rice. It is low in fat, high in protein, and is especially good for helping children grow tall, as it is higher in calcium than beef. Recently, Daegu has seen a surge in the popularity of beef tripe, and it is quickly spreading throughout the nation. Nowadays, people enjoy eating grilled pork tripe as well. Looking back at the history of grilled tripe, or "makchang" in Korean, Hwanggeum Makchang was the first such restaurant to open near the old Mido Theater, which has since been moved to a location across from the Apsan Tourist Hotel. And it was quickly followed by many others, such as Seoul Makchang and Sang-dong Makchang. Immediately following the IMF financial crisis, these restaurants began to thrive, along with Dusan-dong Arizona Makchang.
This is a freshly prepared tender raw beef with a savory and spicy seasoning. During the late 1950s, this flavorful raw beef dish was developed and named "mungtigi" (meaning beef cut into thumb-sized pieces). It uses beef shank from inside the cow's thigh and rump, which is then cut into pieces. It is customarily served after being marinated in a mixture of sesame oil, garlic, and red pepper powder. Although there is a similar dish in Jeonju Province, which is beef cut into thin slices and dipped in sesame oil and salt, mungtigi is unique to Daegu, and is perfect as a side dish when drinking soju (Korean alcohol). Mungtigi is only prepared with fresh beef, so it is a great way to experience the true taste of fresh Korean beef. It has become widely popular throughout the nation as a dish served with alcohol, but you can still only get real mungtigi in Daegu.
A dish unique to Daegu since the 1970s, Dongindong Jjim galbi consists of beef ribs cooked in a worn out aluminum pot seasoned with spicy red pepper powder and chopped garlic. This dish is completely different from the steamed short ribs cooked in soy sauce that is served in other areas of Korea. The unique feature of this dish is the tongue-tingling, burning sensation it creates when enjoyed with soju (hard Korean alcohol) or rice mixed with leftover spices. Unlike the steamed ribs from the Seoul and Gyeonggi Province areas, the way its sweet and spicy taste sets your tongue ablaze is unparalleled. This food first appeared in the early 1970s on a residential street in Dongin-dong, Jung-gu, which has since blossomed into a small "village" of local food establishments.
Nonmegi maeuntang is a catfish soup made with live catfish raised in rice paddies cooked in a broth of kelp and radish with lots of red pepper. The abundance and affordability of this spicy soup has made it one of Daegu's top local dishes. One particular variation made by adding wheat flakes to the soup offers a deeper tasting broth that strikes a pleasing harmony with the soup's other ingredients. Immediately following the IMF financial crisis, this soup became a "new style of hot pepper fish soup from Daegu," which dared to challenge the traditional hot fish soup. Hailing from the Bugok-ri neighborhood of Daegu, this dish has enjoyed great popularity as an inexpensive hot pepper fish soup.
Bogeo bulgogi is prepared by deboning blowfish and grilling the flesh "bulgogi" style with bean sprouts and spicy condiments. This dish first appeared in Daegu 20 years ago and was eaten both as a meal, by frying rice with leftover spices and condiments, and also as a side dish with alcohol, garnished with blowfish bulgogi. You can also try it with various kinds of noodles. This dish is currently featured on the menus of most blowfish restaurants in Daegu and is perfectly suited for Daegu natives, due to its smooth yet spicy taste. Developed by a local restaurant 20 years ago, it was meant to be spicy in order to please the local clientele. The restaurant also uses home-grown bean sprouts with a very thin stalk.
This noodle dish is representative of Daegu, the city with the highest consumption of noodles and wheat flour in the entire nation. Daegu is the only area with noodle dishes that use broth made by simmering anchovies in water. This broth differs from Andong Geonjin Guksu, which uses soy sauce in the broth without other ingredients, but the noodles of both dishes are made by mixing an appropriate amount of soybean flour with wheat flour and rolling the noodles thin and wide. In essence, geonjin guksu and nureun guksu are similar types of noodles, but when preparing the final dishes, the noodles of geonjin guksu are drained and washed with cold water and served with a garnish, whereas nureun guksu is boiled in broth and served as is. Nureun guksu is another name for kalguksu, which is a handmade, knife-cut noodle dish from Gyeongsang Province that uses a unique broth made only with anchovies, without beef or other seafood ingredients. It was very popular in the 1960s and 1970s, when the government promoted it in an attempt to reduce national rice consumption. At one time, the backstreets of Migliore were renowned for handmade knife-cut noodles, and there were other popular combination menus, such as one bottle of soju (hard Korean alcohol) with amppong (pork blood sausage dish), which was great on a cool night.
Since Daegu is located in an inland area, people do not often have the opportunity to eat truly fresh fish. Instead, locals often enjoy the unique taste of muchimhoe, in which boiled squid, turban shellfish, freshwater snails, and sliced, raw saltwater eels are tossed by hand with red pepper powder, garlic, dropwort, and ginger. This is a unique specialty of Daegu, found only in this area for over 30 years. And there is plenty of it to go around, as it is an inexpensive dish with a spicy taste that is equally enjoyed by everyone, regardless of class, gender, or age. In particular, there is a street called “Naedang-dong Bangogae Muchimhoe Alley,” which is lined with 15 muchimhoe restaurants, including Chungmu Sikdang and Honam Sikdang.
Although many are familiar with the Japanese fried noodle dish called yakisoba, yaki udon was originally developed in Daegu 30 years ago. In the summer, it was made by quickly frying Korean leek in a hot fire, and in the winter, it was prepared with shrimp, squid, pork, and spinach, along with onions, cabbage, pumpkin, bean sprouts, and tree ear (a kind of mushroom used in Chinese cooking). The noodles are also enjoyed with the basic ingredients of garlic and slightly spicy red pepper powder. Nowadays, this dish is included on the menus of most Chinese restaurants in Daegu, and is well known for the addictiveness of its spicy and sweet taste.
Set apart by its lightness, this mandu (pot sticker) is has an incredible mild flavor. The faint taste it does have comes from putting starch noodles in the pot sticker, shaping them into crescents, boiling them in water, frying them, then sprinkling them with a kind of soy sauce that has been made only in Daegu for the last 40 years. The current custom is to eat these pot stickers with hot spices, or to mix them with tteokbokki (a boiled spicy dish with sliced rice cake, cabbage, red pepper paste, and eggs) or spicy vegetable salad. This is a new type of pot sticker made with ingredients that are based on a vegetable bun filling. It was first developed in Daegu to replace the greasy Chinese pot stickers that were served in local restaurants at the time. These pot stickers use small amounts of starch noodles, Korean leek, carrot, cabbage, and green onion.
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