Mimiwon (미미원)
2024-12-03
광주광역시 동구 백서로 218
Emerging as a leading spot for yukjeon (Pan-fried Battered Beef) in Gwangju, Mimiwon has gained popularity through multiple media features. The restaurant’s traditional hanok building creates a neat atmosphere.
Damyang Apzip (담양앞집)
2024-12-26
전라남도 담양군 담양읍 죽향문화로 22
This restaurant is famous for serving Damyang tteokgalbi (Grilled Galbi Patties), served alongside noodles. They use local produce and focus on enhancing the ingredients’ natural flavors. When you order tteokgalbi here, it’s presented on a large plate with a salad, much like a Western-style brunch. Their housemade noodles, crafted from a blend of buckwheat and Damyang bamboo leaves, are also a standout.
Gapgi Hoegwan Main Branch (갑기회관 본점)
2026-05-28
전북특별자치도 전주시 덕진구 상리로 50
The signature 'Yagyongbibimbap' (medicinal bibimbap) features rice cooked in water infused with seven to eight medicinal herbs. In addition to standard toppings, ingredients such as chestnuts and jujube as well as a few medicinal herbs are included. The house-made chili paste, fermented with apple, pear, and onion, adds a subtle, pleasantly sweet flavor.
Eondeokjip Guksu (언덕집국수)
2026-05-28
494 Aewolhaean-ro, Aewol-eup, Jeju-si, Jeju-do
In Jeju, this noodle shop serves 'Gogiguksu' (pork noodles), prepared using traditional methods. The broth is simmered for a long time using local pork bones, resulting in a deep, rich flavor. The sliced pork topping is made with sous-vide Jeju black pork for a tender texture. Alongside the signature noodle dish, options such as 'Bibimguksu' (spicy noodles), 'Myeolchiguksu' (noodles in dried anchovy broth), 'Gukbap' (rice soup) are available. Unlimited rice is offered, making it a filling yet afforable meal for everyone. The clean interior and window seats overlooking the sea add to the Jeju experience.
Olle Anttle (올레안뜰)
2024-12-27
제주특별자치도 서귀포시 법환로 24
The restaurant, set in a renovated traditional house, is famous for its enormous heukdwaeji dongaseu. Each serving is roughly the size of four adult palms, making it quite filling even for 2 to 3 people. The restaurant also provides morning buns and lettuce salad to make your own burgers.
Yeolliji Garden (연리지가든)
2026-05-28
190-20 Dujo-ro, Hangyeong-myeon, Jeju-si, Jeju-do
The only place in Jeju serving native 'Heukdwaeji' (Black Pork), with pigs raised in-house, and about 30 portions are available each day. Grilled over charcoal, the meat has a deep flavor and firm, chewy texture, especially the thick cuts of pork belly and neck. Since only 30 portions are available each day, reservations are highly recommended.
Yeonhwa Sikdang (연화식당)
2026-05-28
147 Mareukbokgae-ro, Seo-gu, Gwangju
A place to enjoy 'Yukjeon' (Pan-Fried Battered Beef) alongside a variety of Jeolla-style side dishes. Wrapping the 'yukjeon' with greens and aged kimchi offers a different way to enjoy it. The nutty aroma of perilla oil and tangy flavor of aged kimchi complent the dish well. Each side dish, reflecting the distinctive flavors of Jeolla cuisine pairs well with the 'yukjeon', makes for an easy, fulfilling meal.
Daegwang Sikdang (대광식당)
2026-05-28
15 Sangmu-daero 695beon-gil, Seo-gu, Gwangju
Originally famous for its yukjeon (Pan-fried Battered Beef) in Chungjang-ro, this restaurant has since expanded and relocated to the Sangmu district. It boasts an impressive, upscale interior and is known for preparing all of its side dishes in-house. For a complementary dish to pair with yukjeon, the maesaengi tteokguk comes highly recommended.
Deokinkwan (덕인관)
2024-12-26
전라남도 담양군 담양읍 죽향대로 1121
Originally opened in 1963 under the name ‘Deokin Eumsikjeom,’ this establishment boasts over 60 years of history. It is run by Park Gyu-wan, a designated Korean Food Grand Master No. 82, specializing in meat (grilled galbi). Initially, the restaurant served Korean table d’hote focused on galbi, but it has since evolved into a tteokgalbi specialty restaurant. The restaurant uses Korean cow beef ribs marinated in the master’s secret sauce.
Sinsikdang (신식당)
2024-12-26
전라남도 담양군 담양읍 담주2길 18-13
Established in 1932, this restaurant has been passed down through four generations. One of its unique qualities is making its own fermented soybeans, soy sauce, and red chili paste, giving its dishes a rich and deep flavor.
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