๐ฅข The Kalguksu Capital? Exploring the Best Kalguksu Matjibs in Daejeon If you're a fan of Korean comfort food, you've probably had a bowl of kalguksu—that warm, soul-soothing noodle soup made with hand-cut noodles and savory broth. But if you ever find yourself in Daejeon, one of Korea’s most underrated food cities, you might be surprised to discover just how seriously locals take their kalguksu. Ask anyone from Daejeon where to get the best kalguksu, and you’ll quickly realize that opinions vary widely. Why? Because almost every neighborhood has a couple of excellent spots, each with its own die-hard following. Rather than trekking across town, most people tend to stay loyal to their go-to places close to home. But for foodies who want to dig a little deeper, there are a few standout restaurants that rise above the rest. ๐ The Legends: Daeseon Kalguksu & Shindo Kalguksu https://www.chosun.com/national/weekend/2025/06/07/5FOHDYSS4JHETNJFA4DFFDLJJI/?utm_source=naver&utm_medium=referral&utm_campaign=naver-news According to many culinary enthusiasts and longtime locals, Daeseon Kalguksu holds the title of Daejeon's most iconic kalguksu restaurant. With a history dating back to 1954, it’s not just a restaurant—it’s part of Daejeon’s culinary heritage. Originally located near Daejeon Station, it later moved to Daeheung-dong before settling in Dunsan-dong in 2001. Despite the location changes, its traditional recipe and nostalgic flavor have remained untouched. Shindo Kalguksu, opened in 1961, is often mentioned in the same breath. Located in Jeong-dong, close to Daejeon Station, Shindo has gained a reputation not only for its kalguksu but also for its spicy stir-fried pork (duruchigi) and boiled pork slices, both of which are crowd favorites. The restaurant’s history is deeply rooted in Daejeon’s local culture—the founder, Kim Sang-bun, originally ran a cold noodle shop but switched to kalguksu to better serve porters and coachmen working around the train station. At the time, a big bowl of noodles cost just 30 won. As of June 2025, a bowl will only set you back 7,000 won, making it a budget-friendly and nostalgic option. Both Daeseon and Shindo use anchovy-based broth, giving the soup a clean, delicate flavor profile, though Shindo also incorporates beef bone stock for extra richness. These are places where kalguksu isn’t just a dish—it’s a story in a bowl. ๐ Beyond Anchovy: The Many Faces of Kalguksu in Daejeon https://www.chosun.com/national/weekend/2025/06/07/5FOHDYSS4JHETNJFA4DFFDLJJI/?utm_source=naver&utm_medium=referral&utm_campaign=naver-news What makes Daejeon such a fascinating destination for kalguksu lovers is the sheer variety. While anchovy broth may be the most common base, you’ll also find kalguksu made with: Beef bone stock Clams (like dongjuk) Red bean Seaweed Fish stock Kimchi Gizzard shad (depory) And even potato dumpling (ongshimi) In fact, food experts estimate that Daejeon offers more than 20 distinct variations of kalguksu. Each one is a unique expression of regional tastes and culinary creativity. ๐ Hidden Gems: Smile Kalguksu & Oh’s Kalguksu https://www.chosun.com/national/weekend/2025/06/07/5FOHDYSS4JHETNJFA4DFFDLJJI/?utm_source=naver&utm_medium=referral&utm_campaign=naver-news Coming in third on the local ranking is Smile Kalguksu, famous for its dried gizzard shad (depory) broth, which delivers a light but refreshingly deep flavor. The restaurant’s firm, house-made noodles are a big hit with noodle enthusiasts who appreciate texture and chewiness. Fourth place goes to Oh’s Kalguksu, known for its signature broth made from dongjuk clams. These small clams add a subtle sweetness and a clean umami note to the soup. One fun fact? Dongjuk clams shoot water when breathing, giving this version of kalguksu the nickname: "Water Gun Kalguksu." It’s a playful name for a dish that’s both refined and delicious. ๐ถ๏ธ Spicy Twist: The Rise of Eolkeuni Kalguksu https://www.chosun.com/national/weekend/2025/06/07/5FOHDYSS4JHETNJFA4DFFDLJJI/?utm_source=naver&utm_medium=referral&utm_campaign=naver-news If you like your kalguksu with a kick, then eolkeuni kalguksu (spicy kalguksu) is a must-try. This style became popular thanks to Gongju Bunsik, a humble restaurant that opened in 1974 in Daeheung-dong. Locals often joke that there’s “before Gongju Bunsik” and “after”—that’s how much of an impact it had. The restaurant’s secret? A spicy broth that blends anchovy soup stock with a chili-soy sauce, resulting in an addictive, fiery flavor that warms you up from the inside. Crown daisy (ssukgat) became the go-to garnish after Gongju Bunsik made it popular, and now you’ll find it everywhere. ๐งญ Why Daejeon Might Be Korea’s Underrated Kalguksu Paradise Seoul may get the spotlight, but Daejeon is quietly a kalguksu lover’s dream. With decades-old institutions, experimental variations, and prices that won’t break the bank, the city offers something for everyone—from the kalguksu purist to the spice chaser. Whether you're slurping down classic anchovy broth at Daeseon or trying the seafood-rich version at Oh’s, one thing is for sure: you won’t leave Daejeon hungry. So next time you’re in town, skip the chain restaurants and go where the locals go. Just be prepared—your list of favorite kalguksu spots might grow longer with every visit. #Daejeon #Kalguksu #KoreanNoodles #KoreanFood #FoodieKorea #DaejeonEats #MustTryFood #KoreanSoup #KalguksuLovers #KoreanCuisine #DaeseonKalguksu #ShindoKalguksu #SmileKalguksu #OhsKalguksu #SpicyKalguksu #EolkeuniKalguksu #Duruchigi #LocalFoodKorea #HiddenGemsKorea #SeoulFoodTrip #NoodleSoup #ComfortFood #KoreaTravel #FoodTravelKorea
