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Ten tastes of daegu

rice served with a separate bowl of spicy beef soup
02.Somakchang gui
grilled beef tripe
03.Mungtigi or Saenggog
Beef sashimi or raw beef slices with spices
04.Dongin-dong jjimgalbi
Spicy steamed ribs
05.Nonmegi Maeuntang
no fishy smell and hot
06.Bekeo bulgogi
hot and spicy grilled blowfish with bean sporuts
07.Nureun guksu
handmade knife-cut noodles bolied throughtly and anchovy broth
sliced raw fish mixed with various vegetables, hot pepper paste
09.Yaki udon
spicy fried noodles with seafood
10.Napjak mandu
float pot sticker
Napjak mandu
Napjak mandu photo

Set apart by its lightness, this mandu (pot sticker) is almost tasteless. The faint taste they do have comes from putting starch noodles into the pot sticker, shaping them into crescents, boiling them in water once, frying them, then sprinkling them with a soy sauce found 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 of sliced rice cake, cabbage, hot 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 then served in local restaurants. These pot stickers use scant amounts of starch noodles, Korean leek, carrot, cabbage, and green onion.

Miseongdang 053-255-0742 75-2 Namsan-ro, Jung-gu, Daegu Detail view
Nammun napjak mandu 053-257-1440 28 Jungang-daero 61-gil, Jung-gu, Daegu Detail view

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