Didn't they say that if a horse is born, send it to Jeju, and if a person is born, send them to Seoul? In Gyeongju, where I was born, we would head up to either Seoul or Daegu. Since it was a metropolitan city (then a directly administered city) that I could reach within an hour if I set my mind to it, I visited Daegu often, much like a country bumpkin going to the town center. Daegu, a vibrant city known for its long-standing entertainment scene, had a fiery side that matched the sweltering heat. From deliciously spicy tteokbokki to the seasoned fried chicken that gave rise to the current Chimaek Festival, and even Daegu-style yukgaejang... just looking at the food evokes an intensity that brings to mind "Powerful Daegu, Colorful Daegu." It might not be an exaggeration to say that famous restaurants and cafes utilize Daegu as their F&B hub. That is why, even now, I occasionally go to Daegu to "eat." When I resent my stomach for not being able to eat three meals a day, there are bound to be dishes relegated to the second-best option, but mungtigi always left me feeling a bit disappointed because it never quite fit the bill.

Table manners education

“One must cook meat thoroughly before eating it!” Table manners education is truly frightening. Ever since I was taught from a young age that I must cook beef or pork well to avoid getting sick, I have never been particularly fond of raw meat, even raw beef tartare. The fear of rumors about people getting sick from eating raw meat has robbed me of the juicy flavor and unique texture that can be enjoyed when it is lightly cooked... They say meat tastes best when chewed, but it seems I have ended up eating nothing but dry, tough meat that has lost all its flavor and moisture from being flipped over and over.

From the time ordering "medium-well, please" started to look cooler than "done well," I gradually began to open my eyes to the taste of raw meat. The small portions of liver, tripe, and raw beef served at tripe restaurants felt like the taste of an adult to me. There is a saying that you become an adult when soju tastes sweet. Just like that, eating raw meat where the natural flavor of the ingredients is paramount, without any fancy seasonings, I even felt as though I had truly become an adult. However, the first impression of the raw meat—which was so red it bordered on crimson—was quite shocking. Its name is even "Mungtigi." It is undeniably a challenge that sparks a desire to take on it. "Mungtigi" is a Gyeongsang-do dialect term meaning meat cut into large, chunky pieces; it has a rich flavor of its own, so it is not bland at all when eaten raw, but its characteristic feature is dipping it generously into a sauce made by mixing sesame oil, garlic, and red chili powder, depending on personal preference.

The Beginning of Hardcore, King Spider Restaurant

King Spider Restaurant

When Wanggeomi Restaurant opened in 1976, he personally developed the seasoning for Mungtigi and Oduregi, which at the time lacked any distinct cooking methods. He continues the history of Daegu Mungtigi to this day, maintaining that flavor to this day.

696-8, Gukchaebosang-ro, Jung-gu, Daegu

Around the time when Mungtigi menus started appearing on Garosu-gil, advertised as "Daegu Express Delivery," the first name I came across was Wanggeomi Restaurant . "Even the name is 'King Spider'!" It exudes a dramatic and intense aura. It is also quite accessible. I heard it has been run by the second generation since opening in 1976 and sells only fresh meat slaughtered on the same day. I rushed there with high hopes. I was naive... It was my mistake to assume it was a dish I could eat whenever I wanted. I should have realized it when I saw the crowd buzzing at the entrance, but the reply I received was, "Today is not the day we slaughter cattle..." What a bolt from the blue. Since the freshness of the ingredients is paramount for Mungtigi, they must slaughter and prepare the cattle daily to serve it, a fact I had overlooked. Left with no choice, I settled for Oduregi to soothe my disappointment. To think that Wanggeomi Restaurant was the first place to coin the term "Oduregi" because of its distinctive crunchy sound, it seems I really have found the right owner. Mungtigi, Oduregi... Daegu certainly has a knack for turning adjectives into nouns. As I enjoy a glass of soju with the Oduregi, which becomes more savory the more you chew, I look forward to my next visit.

Masterpiece, Jangwon Restaurant

Jangwon Restaurant

Jangwon Restaurant is known as the "holy land of Daegu Mungtigi" along with Wanggeomi Restaurant. It is famous for its policy of not selling meat if it is not in good condition, even if there is meat left over, so it is recommended to visit right at opening time.

256-4, Taepyeong-ro, Jung-gu, Daegu

There was nowhere left to retreat. My second attempt was at Jangwon Restaurant . I had done my own research and received recommendations, but for some reason, I was drawn to this place. Although the sign said they open at 5 PM, I had come across reviews saying the raw meat ran out if I dawdled, so I thought, "I'll just go early and wait," and arrived in front of the shop around 4:40 PM. I cautiously opened the door to let them know we were there and to make my presence known by saying, "We'll wait a little," but a drinking party was already in full swing inside. Three people who appeared to be long-time regulars were sitting around, clinking glasses of soju with mungtigi. I asked in a hushed voice, "Can you get mungtigi to go?" The owner examined the meat with a displeased expression, but I breathed a sigh of relief when he soon nodded. The owner, who says he often loses money in business because he speaks his mind too much, had no time to rest, slicing meat and answering questions. His steadfastness seemed extraordinary; even though he appeared on TV—something others are desperate to brag about—he didn't display a single celebrity autograph.

Since there were many people, I asked them to slice four plates, but they told me to take only three because the meat quality wasn't very good—which somehow made them seem trustworthy. To me, it looked like the same meat, but it seemed they had their own strict standards. I soon accepted it and packed three plates of mungtigi and one plate of yukhoe. Seeing how generously they filled the takeout container to the brim, he seemed like a gruff but warm-hearted person. They say it is Korean hospitality, but they are merciless if it doesn't taste good. Back at my accommodation, I took a bite and understood why they were so careful when slicing the meat. The chewy and firm texture became even more savory the more I chewed. It was lean and clean without a single greasiness, so I could keep eating without feeling heavy. While waiting for the meat to be sliced, I overheard long-time regulars praising the mungtigi place; true to the saying "blood is thicker than water," they lauded it, declaring that this place is by far the best for mungtigi. “That place is really bad (a Daegu dialect word meaning ‘not good’), that place is pretty decent… If you want a variety of dishes, Geukdong isn’t bad either, but this place is the best for mungtigi!” He used to share leftover meat with neighbors to make yukgaejang, and he reportedly refused to sell it even as yukhoe if the meat wasn't good. He has come this far solely on that stubborn pride!

Roses that bloom at night

rose

At Jangmi, reminiscent of a 1980s soju bar, you can also experience a retro atmosphere. It is a mungtigi restaurant loved by the younger generation, carrying on the history of a long-standing establishment.

209 Gyeongsanggamyeong-gil, Jung-gu, Daegu

@rose_soju

As I traveled around the Daegu area, everyone unanimously agreed that Gyodong is on the rise. When I asked why Gyodong—once home to the Dokkaebi Market and resembling a maze—is becoming popular, they explained that the influx of young people following the massive construction of officetels nearby has naturally brought the area to life. Amidst the shops boasting diverse personalities, ranging from izakayas to wine bars, 'Jangmi' stands out as the absolute eye-catching spot . From the signage to the interior design, it has the kind of vibe our fathers likely visited in the 1970s and 1980s.

Come to think of it, the way the red raw meat is arranged in a round shape to fill the plate does resemble a fully bloomed rose. They say they prepare top-grade Hanwoo slaughtered daily, and it is impeccable for comfortably enjoying mungtigi and oduregi. You could call it a budget version of mungtigi. It is a rose-themed interior that makes you giggle at its slightly cheesy charm while listening to old pop songs. The MZ generation seeks out this rose because they are fascinated by retro styles, while we visit to reminisce about the past. At the next table, you often see young people taking reels while flipping plates of mungtigi—which is even chewier than injeolmi—upside down. To them, mungtigi must simply be an Instagrammable snack.

Han Seok-dong

Han Seok-dong, a marketer equipped with a discerning eye who has worked for fashion and beauty brands such as Beanpole , Kuho , and Estée Lauder , possesses a keen eye for recognizing good products better than anyone else. Active on social media under the name #coolishdong , he established a marketing company of the same name after leaving his previous firm and took charge of marketing for the life etiquette brand 'hinok ' . Experiencing diverse cultures without limiting himself to fields such as fashion, beauty, and lifestyle, he is currently building content filled with his unique perspective under the hashtag '#CoolDongCityTour'. Han Seok-dong continues his work of capturing, experiencing, and introducing the very best among good things.