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Ten tastes of daegu

rice served with a separate bowl of spaicy beef soup
02Somakchang gui
grilled beef tripe
03Mungtigi or Saenggogi
beef sashimi or raw beef slices with spices
04Dongin-dong jjimgalbi
spicy steamed ribs
05Nonmegi Maeuntang
no fishy smell and hot
06Bekeo bulgogi
hot and spicy grilled blowfish with bean sprouts
07Nureun guksu
handmade knife-cut noddles bolied thoroughtly in anchovy broth
sliced raw fish mixed with various vegetables, not peper paste
09Yaki udon
spicy fried noodles with seafood
10Napjak mandu
flast pot sticker
Ttarogukbap photo

For over fifty years, Daegu has been the only area where rice and soup are usually eaten separately, whereas other regions customarily mixed their rice and soup. In Korean, “Ttaro” means “separate,” and “gukbap” means “soup and rice”. Putting them together to form the Korean compound word “ttarogukbap,” the meaning is “rice and soup served separately”. This dish, which is only found in Daegu, is made with leek and radish cooked in a beef shank soup 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 from all over the nation. Ttarogukbap is unique in that it is a mix of gomguk (thick beef bone soup) and yukgaejang (spicy chopped beef soup with various other ingredients).

Gukil Ttarogukbap 053-253-7623 571 Gukchaebosang-ro, Jung-gu, Daegu Detail view
Gyodong Ttarogukbap 053-254-8923 563 Gukchaebosang-ro, Jung-gu, Daegu Detail view
Smile Smile 053-424-7745 102 Dongseong-ro 3-gil, Jung-gu, Daegu Detail view

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