The food culture of Daegu was actually not flourishing.
Due to the effect of yangban (Korean nobles) culture in Joseon Dynasty, Daegu has developed based on the conservative Confucian culture. Then, the traditional food of Daegu has developed for ancestral rites.
The food of Daegu and Gyeongsangbuk-do is gentle and simple; on the other hand, the food of Jeolla looks colorful and gorgeous.
Through the art, the clothes, as well as the form of the cultural things of Silla and Baekje, we can recognize the effect of those cultures.
About 20 years ago when the food culture was not flourishing, Goditang(Black Snail Soup) had been one of the representative food in Daegu.
The ingredients from Daegu were scanty so that the soup of black snails caught in a stream was nominated as one of the representative dishes.
However, they could also make the different kind of food, like Andong-sikhye.
There might be a reason that the food cultures of two regions – Gyeongsang province and Jeolla province – are different. Gyeongsang province has produced less products than Jeolla which has produced lots of rice from when Korea was under Japanese rule. Even though it was because of Japan’s colonial exploitation policy, the food culture sprang up in the thriving region Jeolla.
Also, Jeolla province’s own local feeling played a role.
Compared to the nobles of Gyeongsang province who saved their faces, the nobles of Jeolla had a taste for the arts and fashion.
When we visited Daegu after such a long time, one of my acquaintances guided us to ‘Sigol Buttumak’.
Such a broad space and the tables show that the food culture of Daegu is now flourishing.
At first, we wanted Kodarijjim(the Pollack Stew), but finally ordered Suyuk(Boiled Pork).
Suyuk with medical herbs was cut into thick pieces and served. Suyuk made in Gyeongsang province has a soft texture.
Chili peppers with Ssamjang depend on the taste – whether the taste is hot or not.
Seasoned raw rays taste sweet and sour.
At some point, Japchae(Stir Fried Noodles with Vegetables) has been served at Korean parties, and we feel like getting proper service when Japchae made of cellophane noodles is served. After that, Haemul Pajeon(Seafood Scallion Pancake) was following. The original Haemul Pajeon was from Dongnae, but these days Haemul Pajeon has become a national food.
The south and north Gyeongsang province are different in terms of their lives. Especially, the people living in Daegu/Gyeongsangbuk-do call Gyeongsangnam-do ‘Hado’; it means ‘the lower part’.
Superficially, Buk-do may sound like the upper part and Nam-do may sound like the lower part.
It is similar to the controversial issue about the meaning of ‘the right hand’ and ‘the left hand’.
Then, the main dish, Ulkeuni Kodarijjim, was served; it was ‘today’s special’.
Kodari that is smaller than a pollack is steamed, and the dish is spicy and has a chewy texture.
There are a lot of tofu in it, and the dish is good for the appetizer with drinks, especially for Makgeolli(Raw Rice Wine).
(However, sorry to say, the light of the restaurant at dinner time was not well-prepared and the pictures taken are not that good. For that reason, I could not post the pictures.)
Spicy Kodarijjim was almost out of stock, and then the jar holding five colored noodles.
It was knife-cut noodles with perilla seeds. The five colors of the noodles looked wonderful.
The soup includes lots of perilla seeds and it strengthens our body.
The dinner in Daegu whose food has become better made me feel as if I came back to my home-town dwelling.
Especially, I would like to highly recommend the soup of five colored noodles with perilla seeds.
Soft Suyuk and spicy Kodari are also good to be recommended in this restaurant.
Location : (Yutong Danji-ro 3gil 6) 615-19 Sangyeok-dong Bukgu, Daegu
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