index<\/p>\n <\/div><\/p>\n\n\n\n
Gyeongju specialties<\/h2>\n\n\n\nGyeongju rice<\/h3>\n\n\n\n![\"count(title)%,\"](\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\")
<\/figure>\n\n\n\nThere is a reason why Gyeongju rice is exceptionally sticky and glossy. The fertile plains along the lower reaches of the Nakdong River, abundant sunshine, and large diurnal temperature range create a firm stickiness in the grains.<\/p>\n\n\n\n
Stories have long been passed down in this region that this rice was presented to the Silla royal family. Although there are no suitable historical documents to verify this, it can be interpreted as a testament to the deep pride the local rice holds.<\/p>\n\n\n\n
Gyeongju City as a Nonghyup joint brand Isageum<\/strong>We created a joint brand called [brand name]. It embodies the hope that, like Isageum, the title of the third king of Silla, it will become the rice that truly represents this region. We primarily use the single variety, Samgwangmi.<\/p>\n\n\n\nWhen cooked, the rice has a glossy sheen, and its flavor does not easily diminish even when it cools down.<\/p>\n\n\n\n
Gyeongju Millennium Hanwoo<\/h3>\n\n\n\n<\/figure>\n\n\n\nCattle born and raised in Gyeongju are not simply called Gyeongju Hanwoo. The local livestock cooperative is a brand that integrates and manages the entire process from breeding to rearing., Gyeongju Millennium Hanwoo<\/strong>I have been raising [it] separately.<\/p>\n\n\n\nThe name was chosen to signify the intention to capture the thousand-year tradition of Silla in the taste of the meat. It embodies the determination to compete on quality during a time when they had to contend with cheap imported meat.<\/p>\n\n\n\n
That determination was also proven by numbers. In 2007, it became the first in the nation to receive HACCP certification starting from the Hanwoo breeding stage, and in 2025, it received the Presidential Award at the Livestock Product Brand Contest.<\/p>\n\n\n\n
Gyeongju is a region that boasts one of the largest scales of Hanwoo farming in the country. In this place, which is visited by 20 million people annually, Hanwoo is responsible for a hearty meal after touring historical sites.<\/p>\n\n\n\n
You can purchase lean meat for grilling at the Hanwoo sales outlets operated by the Gyeongju Livestock Cooperative, and it is also easy to taste at specialty Hanwoo restaurants inside and outside the special tourism zone. The Hanwoo Mulhoe, which will be introduced later, is also made with this Hanwoo.<\/p>\n\n\n\n
Japanese flounder (dragon flounder)<\/h3>\n\n\n\n<\/figure>\n\n\n\nIn Pohang, Gyeongju, and Ulsan, it is not difficult to find restaurants serving raw Chamgajami. Unlike the Chamgajami caught in northern East Coast regions such as Sokcho and Gangneung, which have yellow bellies, this Chamgajami is a variety with a purple belly, and its standard name is 'Yonggajami'.<\/p>\n\n\n\n
In the Gyeongbuk region, including the people of Gampo, large quantities of long-tailed flounder have been caught since ancient times, so in the market, they are simply Participant<\/strong>It has been called [that]. <\/p>\n\n\n\nThe peak season is spring, from November to May. During this period, the long-tailed flounder is plump and has a great texture, making it excellent for sashimi or cold raw fish soup, while the roe-bearing ones are often eaten braised, grilled, or in stews.<\/p>\n\n\n\n
cherry<\/h3>\n\n\n\n<\/figure>\n\n\n\nIn June, there is a fruit available in Gyeongju for just over a month. It has a cultivation history of nearly 100 years. Gyeongju Cherry<\/strong>all.<\/p>\n\n\n\nIt is said that the first trees were planted in the Hwacheon-ri area of Geoncheon-eup in 1936, and later, a farmer purchased them and began cultivating them on a large scale. Currently, Gyeongju accounts for more than 40 percent of the nationwide cherry production. The cherry harvest season is exceptionally short, lasting from late May to mid-June.<\/p>\n\n\n\n
It is widely said that the flesh is firm and juicy, and that the tartness is more pronounced than that of imported cherries. Recently, processed products such as cherry jam, sparkling wine, and other items are also gradually increasing.<\/p>\n\n\n\n
There are many cherry orchards near Singyeongju Station, so some people come by KTX to enjoy a day trip cherry picking experience. If you visit Gyeongju in June, it is worth stopping by briefly in between touring historical sites.<\/p>\n\n\n\n
Gyeongju local food<\/h2>\n\n\n\nHwangnam bread<\/h3>\n\n\n\n<\/figure>\n\n\n\nIn 1938, Choi Yeong-hwa, a 21-year-old young man, came up with a new food idea using red beans. It was a family tradition passed down through generations of making and eating red bean rice cakes and red bean pastries.<\/p>\n\n\n\n
The following year, he moved the store to Hwangnam, where his family home was located (\u7687\u5357<\/span>It moved to )dong, and was named after the neighborhood. Hwangnam bread<\/strong>It came into the world. The method of putting red bean paste into flour dough was a new idea at the time that combined Western and Korean styles.<\/p>\n\n\n\nIt temporarily closed due to material shortages at the end of the Japanese colonial period, but reopened in 1956. Since then, it has branched out to the founder's two sons and his apprentice, and the tradition is now carried on in three branches: Hwangnam Bread, Choi Yeong-hwa Bread, and Lee Sang-bokmyeong.<\/p>\n\n\n\n
While there is much debate over which one is closer to the original, the fact remains that all three share roots extending from the founder. All three still maintain the fundamentals of thin wrappers packed with red bean paste.<\/p>\n\n\n\n
It is also visually appealing, featuring patterns on the surface resembling Silla comb-pattern pottery. When fresh out of the oven, it is crispy on the outside and moist on the inside, but as it cools, it becomes chewy in its own way, so many people keep it in the freezer and eat it chilled. It was also named the official dessert of the 2025 APEC Summit. This is the result of the unwavering determination to stick to just one type of red bean bun for over eighty years.<\/p>\n\n\n\n
Korean beef sashimi<\/h3>\n\n\n\n<\/figure>\n\n\n\nThe Gyeongju Millennium Hanwoo introduced earlier also appears on the dinner table in this region in a unique way. That is Korean beef sashimi<\/strong>all.<\/p>\n\n\n\nOriginally, mulhoe is a summer delicacy of the East Coast region, consisting of finely chopped seafood served in cold broth. However, in Gyeongju, finely chopped raw Hanwoo beef is served instead of fish.<\/p>\n\n\n\n
The place that first introduced this unusual combination is Hamyangjip, a long-standing restaurant that started in Ulsan and has been passed down through four generations. It was originally known for its yukhoe bibimbap, but in the 2010s, the Gyeongju branch developed Hanwoo mulhoe, which actually became the signature dish.<\/p>\n\n\n\n
Shredded pear and cucumber are placed in a sweet and sour broth with a thin layer of ice, and Korean beef tartare is placed on top. With every spoonful, the ice makes a crunching sound, and the umami of the meat blends with the tangy broth, resulting in a clean taste without any fishy smell.<\/p>\n\n\n\n
There are several restaurants near the Bomun Tourist Complex, including Hamyangjip, that serve Hanwoo mulhoe. To enjoy a hearty bowl in the summer, it is worth paying attention to the timing of mixing the accompanying noodles or rice into the broth.<\/p>\n\n\n\n
Gyeongju Ssambap<\/h3>\n\n\n\n<\/figure>\n\n\n\nWalking along the wall of Daereungwon, you will soon find yourself in an alley lined with Ssambap restaurants. It is a food street that has naturally formed as footsteps strolling among the Silla royal tombs lead into this alley.<\/p>\n\n\n\n
When you order the Ssambap set meal, the table quickly becomes bountiful. Fluffy rice cooked with Gyeongju rice, stew made with homemade soybean paste, grilled bulgogi, and various freshly washed leafy greens fill the table.<\/p>\n\n\n\n
Each restaurant is slightly different, but they distinguish themselves through the grilling method and the type of meat, such as grilled meat wraps or beef bulgogi wraps. As you wrap the meat in thick soybean paste, you will find yourself emptying a bowl of rice before you know it.<\/p>\n\n\n\n
Concentrated along Gyerim-ro near the main gate of Daereungwon, they are a convenient stop to naturally visit after touring the ancient tombs. Many places accommodate group tours, making it less burdensome for family travelers.<\/p>\n\n\n\n
Jjamppong (Pork and Octopus Bulgogi)<\/h3>\n\n\n\n<\/figure>\n\n\n\nIn Gyeongju, Jjamppong isn't limited to just Chinese restaurant Jjamppong; in Gyeongju, there is a dish mainly found in driver's restaurants where pork bulgogi and octopus are stir-fried together in one pot\u2014and in Gyeongju, it is simply... Jjamppong<\/strong>It is called [this].<\/p>\n\n\n\nIt was a menu item that had been served for a long time at a drivers' restaurant in Baedong, Gyeongju, but it became widely known after being featured on television.<\/p>\n\n\n\n
As you boil pork and octopus with green onions and onions in a red seasoning sauce, the broth gradually seeps out from the vegetables, making the soup richer and more flavorful over time.<\/p>\n\n\n\n
You can wrap the pork and octopus in large pieces in lettuce wraps, or stir-fry the rice after the sauce has reduced somewhat. Plenty of leafy greens for wrapping, such as lettuce and perilla leaves, are served alongside.<\/p>\n\n\n\n
Namjeong Buil Gisa Sikdang on Baeri 1-gil in Gyeongju is a prime example. It is closed on Tuesdays, and since Jjamppong is sometimes the only menu item available in the early afternoon, it is best to check in advance before visiting.<\/p>\n\n\n\n
Gyo-ri Gimbap<\/h3>\n\n\n\n<\/figure>\n\n\n\nThe story begins in the 1960s at a small corner shop in Gyeongju's Gyochon Village. It is said to have been a gimbap favored by workers at traditional entertainment establishments (yojeong) during that era to quickly satisfy their hunger. As word of mouth spread, it soon became a nationally famous specialty. It has since moved from Gyochon Hanok Village to a location next to Oreung and is currently in operation.<\/p>\n\n\n\n
The identity of this gimbap lies in the egg garnish. While gimbap with plenty of egg garnish is quite common and popular in other regions these days, this one is characterized by a thick filling\u2014so much so that it seems to contain more garnish than rice\u2014which highlights its fluffy and light texture. <\/p>\n\n\n\n
Samneung Handmade Noodles<\/h3>\n\n\n\n<\/figure>\n\n\n\nNear Samneung Forest, located at the foot of Namsan Mountain in Gyeongju where three Silla royal tombs stand side by side, there is a village where kalguksu restaurants are clustered. It is said that these shops sprang up one by one as a result of the cultivation of domestic wheat in the area.<\/p>\n\n\n\n
The characteristics of the kalguksu restaurants in Samneung include noodles made with domestic wheat and broths that differ from shop to shop; however, the method of making a milky white broth by adding perilla powder to a stock steeped with anchovies, shrimp, kelp, and green onions is generally similar. Thanks to this, the broth is slightly thick and the nutty flavor stands out.<\/p>\n\n\n\n
It is conveniently located for a stop after a walk in Samneung Forest, so many people pair their kalguksu with seafood pancakes or acorn jelly. With its mild and savory flavor, it can be enjoyed by people of all ages.<\/p>\n\n\n\n
Palujeong Haejangguk<\/h3>\n\n\n\n<\/figure>\n\n\n\nAt the Palujeong intersection in Hwang-o-dong, this alley, named after the pavilion, was formed around the time of Korea's liberation as hangover soup restaurants began opening one by one. At one time, nearly thirty establishments were thriving, and it was one of the few places that stayed open all night, even during the curfew era.<\/p>\n\n\n\n
The hangover soup in this region is different from that of other areas. It is a unique soup made by adding buckwheat jelly and sour kimchi to bean sprout broth, topping it with *Mozaban* (a type of seaweed), and pouring the broth over the ingredients.<\/p>\n\n\n\n
Buckwheat jelly and hangover soup might sound unfamiliar, but the jelly, which crumbles softly when chewed, surprisingly pairs well with the broth. It is mild and clean-tasting, so if you were expecting a spicy hangover soup, it might feel like a refreshing change; however, because it is bland and unfamiliar, it is a flavor that divides opinions.<\/p>\n\n\n\n
However, in recent years, many shops in the alley have relocated or closed down due to the renovation project of the Jjoksaem historic site. This street, which once enjoyed its heyday, now has only a very small number of shops remaining to keep its legacy alive, so it is advisable to check whether they are open before visiting.<\/p>\n\n\n\n
Gyeongju Seasonal Food Calendar<\/h2>\n\n\n\n
\r\nfood<\/th> Seasonal period<\/th> Signature taste<\/th> How to enjoy the recommendations<\/th><\/tr><\/thead>\r\n \r\nGyeongju rice<\/td>\r\n Autumn harvest (October\u2013November)<\/td>\r\n Chewy and savory<\/td>\r\n Freshly cooked rice, milled rice for gifting<\/td>\r\n<\/tr>\r\n \r\nGyeongju Millennium Hanwoo<\/td>\r\n Four seasons<\/td>\r\n Soft and rich meaty flavor<\/td>\r\n Grilled meat, bulgogi, mulhoe<\/td>\r\n<\/tr>\r\n \r\nJapanese flounder (dragon flounder)<\/td>\r\n Spring (March\u2013April)<\/td>\r\n Chewy and light<\/td>\r\n Raw fish, cold raw fish soup, raw fish rice bowl<\/td>\r\n<\/tr>\r\n \r\nGyeongju Cherry<\/td>\r\n Late May to mid-June<\/td>\r\n Sweet and sour<\/td>\r\n Fresh fruit, jam, and cherry picking experience<\/td>\r\n<\/tr>\r\n \r\nHwangnam bread<\/td>\r\n Four seasons<\/td>\r\n Rich red bean paste, subtle sweetness<\/td>\r\n Freshly made, with milk<\/td>\r\n<\/tr>\r\n \r\nGyo-ri Gimbap<\/td>\r\n Four seasons<\/td>\r\n Plain and fluffy egg garnish<\/td>\r\n Picnic after packing<\/td>\r\n<\/tr>\r\n \r\nGyeongju Ssambap<\/td>\r\n Four seasons<\/td>\r\n Savory homemade soybean paste, various wraps<\/td>\r\n A meal after a walk in Daereungwon<\/td>\r\n<\/tr>\r\n \r\nKorean beef sashimi<\/td>\r\n summer<\/td>\r\n Sweet and sour, refreshing<\/td>\r\n Eating noodles mixed with rice<\/td>\r\n<\/tr>\r\n \r\nSamneung Handmade Noodles<\/td>\r\n Four seasons<\/td>\r\n Thick and savory<\/td>\r\n Serving Seafood Pancake<\/td>\r\n<\/tr>\r\n \r\nJjamppong Bulgogi<\/td>\r\n Four seasons<\/td>\r\n Spicy and salty, deep umami<\/td>\r\n As wraps, as fried rice<\/td>\r\n<\/tr>\r\n \r\nPalujeong Haejangguk<\/td>\r\n All seasons (especially for hangovers)<\/td>\r\n Light and refreshing broth<\/td>\r\n Early morning visit<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>","protected":false},"excerpt":{"rendered":"Compared to the name of the thousand-year royal capital and the fame of Gyeongju, when it comes to Gyeongju\u2019s food, there isn\u2019t anything particularly special or distinct\u2026<\/p>","protected":false},"author":1,"featured_media":4458,"comment_status":"open","ping_status":"0","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[166],"tags":[],"class_list":["post-4445","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-local-specialties"],"_links":{"self":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4445","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/comments?post=4445"}],"version-history":[{"count":5,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4445\/revisions"}],"predecessor-version":[{"id":4462,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4445\/revisions\/4462"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/4458"}],"wp:attachment":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=4445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=4445"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=4445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"count(title)%,\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/07\/\uacbd\uc8fc-\uc774\uc0ac\uae08\uc300-scaled.jpg\")
<\/figure>\n\n\n\nThere is a reason why Gyeongju rice is exceptionally sticky and glossy. The fertile plains along the lower reaches of the Nakdong River, abundant sunshine, and large diurnal temperature range create a firm stickiness in the grains.<\/p>\n\n\n\n
Stories have long been passed down in this region that this rice was presented to the Silla royal family. Although there are no suitable historical documents to verify this, it can be interpreted as a testament to the deep pride the local rice holds.<\/p>\n\n\n\n
Gyeongju City as a Nonghyup joint brand Isageum<\/strong>We created a joint brand called [brand name]. It embodies the hope that, like Isageum, the title of the third king of Silla, it will become the rice that truly represents this region. We primarily use the single variety, Samgwangmi.<\/p>\n\n\n\n When cooked, the rice has a glossy sheen, and its flavor does not easily diminish even when it cools down.<\/p>\n\n\n\n Cattle born and raised in Gyeongju are not simply called Gyeongju Hanwoo. The local livestock cooperative is a brand that integrates and manages the entire process from breeding to rearing., Gyeongju Millennium Hanwoo<\/strong>I have been raising [it] separately.<\/p>\n\n\n\n The name was chosen to signify the intention to capture the thousand-year tradition of Silla in the taste of the meat. It embodies the determination to compete on quality during a time when they had to contend with cheap imported meat.<\/p>\n\n\n\n That determination was also proven by numbers. In 2007, it became the first in the nation to receive HACCP certification starting from the Hanwoo breeding stage, and in 2025, it received the Presidential Award at the Livestock Product Brand Contest.<\/p>\n\n\n\n Gyeongju is a region that boasts one of the largest scales of Hanwoo farming in the country. In this place, which is visited by 20 million people annually, Hanwoo is responsible for a hearty meal after touring historical sites.<\/p>\n\n\n\n You can purchase lean meat for grilling at the Hanwoo sales outlets operated by the Gyeongju Livestock Cooperative, and it is also easy to taste at specialty Hanwoo restaurants inside and outside the special tourism zone. The Hanwoo Mulhoe, which will be introduced later, is also made with this Hanwoo.<\/p>\n\n\n\n In Pohang, Gyeongju, and Ulsan, it is not difficult to find restaurants serving raw Chamgajami. Unlike the Chamgajami caught in northern East Coast regions such as Sokcho and Gangneung, which have yellow bellies, this Chamgajami is a variety with a purple belly, and its standard name is 'Yonggajami'.<\/p>\n\n\n\n In the Gyeongbuk region, including the people of Gampo, large quantities of long-tailed flounder have been caught since ancient times, so in the market, they are simply Participant<\/strong>It has been called [that]. <\/p>\n\n\n\n The peak season is spring, from November to May. During this period, the long-tailed flounder is plump and has a great texture, making it excellent for sashimi or cold raw fish soup, while the roe-bearing ones are often eaten braised, grilled, or in stews.<\/p>\n\n\n\n In June, there is a fruit available in Gyeongju for just over a month. It has a cultivation history of nearly 100 years. Gyeongju Cherry<\/strong>all.<\/p>\n\n\n\n It is said that the first trees were planted in the Hwacheon-ri area of Geoncheon-eup in 1936, and later, a farmer purchased them and began cultivating them on a large scale. Currently, Gyeongju accounts for more than 40 percent of the nationwide cherry production. The cherry harvest season is exceptionally short, lasting from late May to mid-June.<\/p>\n\n\n\n It is widely said that the flesh is firm and juicy, and that the tartness is more pronounced than that of imported cherries. Recently, processed products such as cherry jam, sparkling wine, and other items are also gradually increasing.<\/p>\n\n\n\n There are many cherry orchards near Singyeongju Station, so some people come by KTX to enjoy a day trip cherry picking experience. If you visit Gyeongju in June, it is worth stopping by briefly in between touring historical sites.<\/p>\n\n\n\n In 1938, Choi Yeong-hwa, a 21-year-old young man, came up with a new food idea using red beans. It was a family tradition passed down through generations of making and eating red bean rice cakes and red bean pastries.<\/p>\n\n\n\n The following year, he moved the store to Hwangnam, where his family home was located (\u7687\u5357<\/span>It moved to )dong, and was named after the neighborhood. Hwangnam bread<\/strong>It came into the world. The method of putting red bean paste into flour dough was a new idea at the time that combined Western and Korean styles.<\/p>\n\n\n\n It temporarily closed due to material shortages at the end of the Japanese colonial period, but reopened in 1956. Since then, it has branched out to the founder's two sons and his apprentice, and the tradition is now carried on in three branches: Hwangnam Bread, Choi Yeong-hwa Bread, and Lee Sang-bokmyeong.<\/p>\n\n\n\n While there is much debate over which one is closer to the original, the fact remains that all three share roots extending from the founder. All three still maintain the fundamentals of thin wrappers packed with red bean paste.<\/p>\n\n\n\n It is also visually appealing, featuring patterns on the surface resembling Silla comb-pattern pottery. When fresh out of the oven, it is crispy on the outside and moist on the inside, but as it cools, it becomes chewy in its own way, so many people keep it in the freezer and eat it chilled. It was also named the official dessert of the 2025 APEC Summit. This is the result of the unwavering determination to stick to just one type of red bean bun for over eighty years.<\/p>\n\n\n\n The Gyeongju Millennium Hanwoo introduced earlier also appears on the dinner table in this region in a unique way. That is Korean beef sashimi<\/strong>all.<\/p>\n\n\n\n Originally, mulhoe is a summer delicacy of the East Coast region, consisting of finely chopped seafood served in cold broth. However, in Gyeongju, finely chopped raw Hanwoo beef is served instead of fish.<\/p>\n\n\n\n The place that first introduced this unusual combination is Hamyangjip, a long-standing restaurant that started in Ulsan and has been passed down through four generations. It was originally known for its yukhoe bibimbap, but in the 2010s, the Gyeongju branch developed Hanwoo mulhoe, which actually became the signature dish.<\/p>\n\n\n\n Shredded pear and cucumber are placed in a sweet and sour broth with a thin layer of ice, and Korean beef tartare is placed on top. With every spoonful, the ice makes a crunching sound, and the umami of the meat blends with the tangy broth, resulting in a clean taste without any fishy smell.<\/p>\n\n\n\n There are several restaurants near the Bomun Tourist Complex, including Hamyangjip, that serve Hanwoo mulhoe. To enjoy a hearty bowl in the summer, it is worth paying attention to the timing of mixing the accompanying noodles or rice into the broth.<\/p>\n\n\n\n Walking along the wall of Daereungwon, you will soon find yourself in an alley lined with Ssambap restaurants. It is a food street that has naturally formed as footsteps strolling among the Silla royal tombs lead into this alley.<\/p>\n\n\n\n When you order the Ssambap set meal, the table quickly becomes bountiful. Fluffy rice cooked with Gyeongju rice, stew made with homemade soybean paste, grilled bulgogi, and various freshly washed leafy greens fill the table.<\/p>\n\n\n\n Each restaurant is slightly different, but they distinguish themselves through the grilling method and the type of meat, such as grilled meat wraps or beef bulgogi wraps. As you wrap the meat in thick soybean paste, you will find yourself emptying a bowl of rice before you know it.<\/p>\n\n\n\n Concentrated along Gyerim-ro near the main gate of Daereungwon, they are a convenient stop to naturally visit after touring the ancient tombs. Many places accommodate group tours, making it less burdensome for family travelers.<\/p>\n\n\n\n In Gyeongju, Jjamppong isn't limited to just Chinese restaurant Jjamppong; in Gyeongju, there is a dish mainly found in driver's restaurants where pork bulgogi and octopus are stir-fried together in one pot\u2014and in Gyeongju, it is simply... Jjamppong<\/strong>It is called [this].<\/p>\n\n\n\n It was a menu item that had been served for a long time at a drivers' restaurant in Baedong, Gyeongju, but it became widely known after being featured on television.<\/p>\n\n\n\n As you boil pork and octopus with green onions and onions in a red seasoning sauce, the broth gradually seeps out from the vegetables, making the soup richer and more flavorful over time.<\/p>\n\n\n\n You can wrap the pork and octopus in large pieces in lettuce wraps, or stir-fry the rice after the sauce has reduced somewhat. Plenty of leafy greens for wrapping, such as lettuce and perilla leaves, are served alongside.<\/p>\n\n\n\n Namjeong Buil Gisa Sikdang on Baeri 1-gil in Gyeongju is a prime example. It is closed on Tuesdays, and since Jjamppong is sometimes the only menu item available in the early afternoon, it is best to check in advance before visiting.<\/p>\n\n\n\n The story begins in the 1960s at a small corner shop in Gyeongju's Gyochon Village. It is said to have been a gimbap favored by workers at traditional entertainment establishments (yojeong) during that era to quickly satisfy their hunger. As word of mouth spread, it soon became a nationally famous specialty. It has since moved from Gyochon Hanok Village to a location next to Oreung and is currently in operation.<\/p>\n\n\n\n The identity of this gimbap lies in the egg garnish. While gimbap with plenty of egg garnish is quite common and popular in other regions these days, this one is characterized by a thick filling\u2014so much so that it seems to contain more garnish than rice\u2014which highlights its fluffy and light texture. <\/p>\n\n\n\n Near Samneung Forest, located at the foot of Namsan Mountain in Gyeongju where three Silla royal tombs stand side by side, there is a village where kalguksu restaurants are clustered. It is said that these shops sprang up one by one as a result of the cultivation of domestic wheat in the area.<\/p>\n\n\n\n The characteristics of the kalguksu restaurants in Samneung include noodles made with domestic wheat and broths that differ from shop to shop; however, the method of making a milky white broth by adding perilla powder to a stock steeped with anchovies, shrimp, kelp, and green onions is generally similar. Thanks to this, the broth is slightly thick and the nutty flavor stands out.<\/p>\n\n\n\n It is conveniently located for a stop after a walk in Samneung Forest, so many people pair their kalguksu with seafood pancakes or acorn jelly. With its mild and savory flavor, it can be enjoyed by people of all ages.<\/p>\n\n\n\n At the Palujeong intersection in Hwang-o-dong, this alley, named after the pavilion, was formed around the time of Korea's liberation as hangover soup restaurants began opening one by one. At one time, nearly thirty establishments were thriving, and it was one of the few places that stayed open all night, even during the curfew era.<\/p>\n\n\n\n The hangover soup in this region is different from that of other areas. It is a unique soup made by adding buckwheat jelly and sour kimchi to bean sprout broth, topping it with *Mozaban* (a type of seaweed), and pouring the broth over the ingredients.<\/p>\n\n\n\n Buckwheat jelly and hangover soup might sound unfamiliar, but the jelly, which crumbles softly when chewed, surprisingly pairs well with the broth. It is mild and clean-tasting, so if you were expecting a spicy hangover soup, it might feel like a refreshing change; however, because it is bland and unfamiliar, it is a flavor that divides opinions.<\/p>\n\n\n\n However, in recent years, many shops in the alley have relocated or closed down due to the renovation project of the Jjoksaem historic site. This street, which once enjoyed its heyday, now has only a very small number of shops remaining to keep its legacy alive, so it is advisable to check whether they are open before visiting.<\/p>\n\n\n\n Compared to the name of the thousand-year royal capital and the fame of Gyeongju, when it comes to Gyeongju\u2019s food, there isn\u2019t anything particularly special or distinct\u2026<\/p>","protected":false},"author":1,"featured_media":4458,"comment_status":"open","ping_status":"0","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[166],"tags":[],"class_list":["post-4445","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-local-specialties"],"_links":{"self":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4445","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/comments?post=4445"}],"version-history":[{"count":5,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4445\/revisions"}],"predecessor-version":[{"id":4462,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4445\/revisions\/4462"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/4458"}],"wp:attachment":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=4445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=4445"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=4445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Gyeongju Millennium Hanwoo<\/h3>\n\n\n\n
![\"count(title)%,\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/07\/\uacbd\uc8fc-\ucc9c\ub144\ud55c\uc6b0-scaled.jpg\")
<\/figure>\n\n\n\nJapanese flounder (dragon flounder)<\/h3>\n\n\n\n
![\"count(title)%,\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/07\/\uacbd\uc8fc-\ucc38\uac00\uc790\ubbf8\uc6a9\uac00\uc790\ubbf8-scaled.jpg\")
<\/figure>\n\n\n\ncherry<\/h3>\n\n\n\n
![\"count(title)%,\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/07\/\uccb4\ub9ac-scaled.jpg\")
<\/figure>\n\n\n\nGyeongju local food<\/h2>\n\n\n\n
Hwangnam bread<\/h3>\n\n\n\n
![\"count(title)%,\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/07\/\ud669\ub0a8\ube75-scaled.jpg\")
<\/figure>\n\n\n\nKorean beef sashimi<\/h3>\n\n\n\n
![\"count(title)%,\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/07\/\ud55c\uc6b0\ubb3c\ud68c-scaled.jpg\")
<\/figure>\n\n\n\nGyeongju Ssambap<\/h3>\n\n\n\n
![\"count(title)%,\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/07\/\uacbd\uc8fc-\uc308\ubc25-scaled.jpg\")
<\/figure>\n\n\n\nJjamppong (Pork and Octopus Bulgogi)<\/h3>\n\n\n\n
![\"count(title)%,\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/07\/\uacbd\uc8fc-\uc9ec\ubf55\ub3fc\uc9c0-\ub099\uc9c0-\ubd88\uace0\uae30-scaled.jpg\")
<\/figure>\n\n\n\nGyo-ri Gimbap<\/h3>\n\n\n\n
![\"count(title)%,\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/07\/\uad50\ub9ac\uae40\ubc25-scaled.jpg\")
<\/figure>\n\n\n\nSamneung Handmade Noodles<\/h3>\n\n\n\n
![\"count(title)%,\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/07\/\uc0bc\ub989-\uc190\uce7c\uad6d\uc218-scaled.jpg\")
<\/figure>\n\n\n\nPalujeong Haejangguk<\/h3>\n\n\n\n
![\"count(title)%,\"](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2026\/07\/\ud314\uc6b0\uc815-\ud574\uc7a5\uad6d-scaled.jpg\")
<\/figure>\n\n\n\nGyeongju Seasonal Food Calendar<\/h2>\n\n\n\n
\r\n
food<\/th> Seasonal period<\/th> Signature taste<\/th> How to enjoy the recommendations<\/th><\/tr><\/thead>\r\n \r\n Gyeongju rice<\/td>\r\n Autumn harvest (October\u2013November)<\/td>\r\n Chewy and savory<\/td>\r\n Freshly cooked rice, milled rice for gifting<\/td>\r\n<\/tr>\r\n \r\n Gyeongju Millennium Hanwoo<\/td>\r\n Four seasons<\/td>\r\n Soft and rich meaty flavor<\/td>\r\n Grilled meat, bulgogi, mulhoe<\/td>\r\n<\/tr>\r\n \r\n Japanese flounder (dragon flounder)<\/td>\r\n Spring (March\u2013April)<\/td>\r\n Chewy and light<\/td>\r\n Raw fish, cold raw fish soup, raw fish rice bowl<\/td>\r\n<\/tr>\r\n \r\n Gyeongju Cherry<\/td>\r\n Late May to mid-June<\/td>\r\n Sweet and sour<\/td>\r\n Fresh fruit, jam, and cherry picking experience<\/td>\r\n<\/tr>\r\n \r\n Hwangnam bread<\/td>\r\n Four seasons<\/td>\r\n Rich red bean paste, subtle sweetness<\/td>\r\n Freshly made, with milk<\/td>\r\n<\/tr>\r\n \r\n Gyo-ri Gimbap<\/td>\r\n Four seasons<\/td>\r\n Plain and fluffy egg garnish<\/td>\r\n Picnic after packing<\/td>\r\n<\/tr>\r\n \r\n Gyeongju Ssambap<\/td>\r\n Four seasons<\/td>\r\n Savory homemade soybean paste, various wraps<\/td>\r\n A meal after a walk in Daereungwon<\/td>\r\n<\/tr>\r\n \r\n Korean beef sashimi<\/td>\r\n summer<\/td>\r\n Sweet and sour, refreshing<\/td>\r\n Eating noodles mixed with rice<\/td>\r\n<\/tr>\r\n \r\n Samneung Handmade Noodles<\/td>\r\n Four seasons<\/td>\r\n Thick and savory<\/td>\r\n Serving Seafood Pancake<\/td>\r\n<\/tr>\r\n \r\n Jjamppong Bulgogi<\/td>\r\n Four seasons<\/td>\r\n Spicy and salty, deep umami<\/td>\r\n As wraps, as fried rice<\/td>\r\n<\/tr>\r\n \r\n Palujeong Haejangguk<\/td>\r\n All seasons (especially for hangovers)<\/td>\r\n Light and refreshing broth<\/td>\r\n Early morning visit<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>","protected":false},"excerpt":{"rendered":"