Welcome to your K-local food trip! Next on our K-local food trip is "Kalguksu"—steaming handmade noodle soup that’s perfect on a rainy day or a snowy one.

There’s a saying in Korea: "When it comes to kalguksu, it has to be Daejeon."
That’s how seriously this city takes its noodle soup. Daejeon’s "Kalguksu" has its own local twists you won’t find anywhere else, which keeps food lovers and travelers coming back. Daeheung-dong was once called "Kalguksu Street," with noodle shops filling every alley. The street is smaller now, but a few long-time restaurants still serve rich, flavorful broth made with care.

"Kalguksu" broth usually comes in two main types—one made with beef bones, and another made with seafood like anchovies or clams. But in Daejeon, you’ll find something different. Here, there are unique versions like "Stir-fried Kalguksu," "Dongjuk Kalguksu" made with clams, and "Stew-style Kalguksu."

One unique version is "tofu duruchigi kalguksu"—a bold, stir-fried dish made with spicy meat, tofu, and noodles cooked all together. Another favorite is "dongjuk kalguksu," made with dongjuk clams. These small clams are full of umami and give the broth a deeper, more distinctive flavor. Some restaurants even serve squid stew with "kalguksu" noodles tossed in like toppings. It’s just one more way Daejeon keeps putting a new spin on this classic dish.

In Daejeon, "kalguksu" is more than just a bowl of noodles. Come and feel the warmth of a food culture that’s full of local flavor and heart.