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Seoul → Daejeon → Jeonju → Yeosu → Busan → Gyeongju
The ultimate Korea food road trip. Seven days, six cities, zero diet discipline. From Seoul's royal cuisine and market mayhem, to Daejeon's legendary bakery, Jeonju's bibimbap birthplace, Yeosu's seafood coast, Busan's fish markets and pork soup, and ending with Gyeongju's ancient flavors. Every city has its own food identity — this course connects them all.
Duration
7 days
Location
Seoul → Daejeon → Jeonju → Yeosu → Busan → Gyeongju
Full itinerary at a glance — tap markers for map links
Day-by-day breakdown with spots, maps, and local tips
Start at Gwangjang Market for the holy trinity: bindaetteok, yukhoe, and mayak gimbap. Lunch at Tosokchon for samgyetang (ginseng chicken soup) near Gyeongbok Palace. Afternoon snack at Hadongkwan for gomtang (bone broth soup) — a 80+ year institution. Evening in Euljiro for gopchang (grilled intestines) and nogari (dried fish) with soju in the retro alleys.
Korea's oldest traditional market. Famous for bindaetteok, mayak gimbap, and yukhoe. Featured on Netflix's Street Food.
Seoul's most famous samgyetang (ginseng chicken soup) restaurant, right next to Gyeongbokgung Palace. Always packed with locals and tourists alike.
Gomtang restaurant since 1939. Milky white ox-bone soup simmered for hours. Rice comes separately.
Cluster of gopchang (beef intestine BBQ) restaurants near Euljiro 3-ga. Charcoal-grilled intestines with soju is the quintessential Korean after-work meal. Smoke-filled alleys, plastic stools, and no-frills atmosphere — this is where office workers unwind after hours.
Korean restaurant by Chef Park Hyonam, White Spoon on Culinary Class Wars S2. Healthy Korean course centered on soy and tofu, with various vegetarian options.
Tteokbokki stall inside Tongin Market. Gireum tteokbokki (oil-fried style) is the draw here -- crispy, savory, and different from the usual saucy version.
Traditional market with a coin lunch box (yeopjeon dosirak) system. Buy brass coins, then browse stalls to fill your lunch box with different Korean dishes.
Chaeum Hanjeongsik in the heart of Myeongdong serves traditional Korean table-d'hôte meals in a warm, hanok-inspired setting. The set menus range from 25,000 won per person (standard, with assorted side dishes) to 45,000 won (premium, with galbi-jjim braised ribs or ganjang gejang soy-marinated crab), making it an accessible taste of authentic Korean cuisine. The restaurant holds halal certification, accommodates group bookings, and offers hanbok (traditional clothing) experience add-ons.
Japanese restaurant by Chef Kim Sanghun (4-Pyeong Loner), Black Spoon on Culinary Class Wars S2. Authentic Japanese by a solo chef in a tiny space.
Truffle garlic bread by baker Kim Eunhee from the baking show 'Cheonha Bakery.' Fresh-ground garlic, generous butter, and a drizzle of truffle oil — baked right in front of you inside Gwangjang Market.
Yukhoe (Korean beef tartare) alley on the 2nd floor of Gwangjang Market. Fresh raw beef served with sesame oil, egg yolk, and Asian pear.
Cream donut bakery from Jeju's Dongmun Market. Jeju ingredients like Udo peanut, mugwort, and seaweed flakes are worked into the cream. Three floors of seating inside Gwangjang Market.
Italian restaurant by Chef Lee Jaehun (Prince of Seochon), Black Spoon on Culinary Class Wars S2. Authentic Italian home cooking in a Seochon alley.
A Seochon gem recreating a Pyongyang grandmother's recipe. Clear broth mandu-guk (dumpling soup) with a gentle, non-spicy flavor.
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