Best restaurants and what to eat
South Korea
Gyeongju, the ancient capital of the Silla kingdom, is one of Korea’s most distinctive food cities, where royal court traditions meet temple cuisine and modern snack culture. Its signature specialties are especially known for refined sweetness, delicate grain-based textures, and recipes tied to local Buddhist heritage and historic tea culture.
A small, cakey pastry filled with smooth, sweet red bean paste. Soft and buttery with a restrained sweetness, it is the city’s best-known souvenir confection and pairs well with tea or coffee.
A classic Gyeongju confection with a thin golden shell and dense azuki bean filling. The flavor is clean and mellow rather than cloying, making it ideal with green tea.
A chewy barley-based sweet with a rustic grain aroma and gentle nuttiness. Its moist, springy crumb reflects the region’s grain traditions and works well as a light snack.
A novelty filled pastry shaped to echo a ten-won coin, crisp at the edges and soft inside. Usually stuffed with sweet custard or cheese, it has become a popular street treat in Gyeongju.
A locally favored glutinous rice cake with a pleasantly elastic, chewy texture. Often finished with bean powder or sesame, it is a modest but satisfying traditional sweet.
A honeyed fried pastry with a deep caramel-like sweetness and a tender, slightly dense bite. In Gyeongju it is often associated with refined temple and festive sweets, best enjoyed in small pieces.
A famous traditional Korean rice liquor from Gyeongju, known for its clean aroma, subtle sweetness, and elegant strength. It is typically served in small cups with ceremonial or festive meals.
A refined local sake-like rice spirit with a smooth, polished profile and gentle rice fragrance. It is closely associated with Gyeongju’s heritage and is often enjoyed chilled.
A traditional chrysanthemum-infused rice liquor with floral lift and a lightly aromatic finish. Often linked to seasonal and ritual drinking, it is appreciated for its delicate complexity.
A fruit spirit made from cornelian cherries, offering tartness, bright red fruit notes, and a warming finish. It is a regional specialty that highlights Gyeongju’s orchard produce.
A dark blackberry wine with lush berry richness, moderate sweetness, and a velvety finish. Served chilled, it is popular as both an apéritif and a dessert companion.
A milky, lightly sparkling rice liquor with gentle sweetness and a creamy body. In Gyeongju it is commonly paired with savory pancakes and temple-style snacks.
A barley rice bowl with a pleasantly chewy texture and nutty grain flavor. In Gyeongju it is often served with seasoned vegetables, soy sauce, and sesame oil for a wholesome, temple-style meal.
A mixed rice dish topped with mountain greens and seasonal vegetables, brightened with sesame and chili paste. Gyeongju versions emphasize freshness, balance, and Buddhist vegetarian traditions.
A hearty stew made from ground soybean curds, with a thick, earthy body and gentle savoriness. Comforting and nourishing, it reflects the area’s love of simple, plant-based cooking.
A bubbling hot pot of tofu, mushrooms, vegetables, and light broth. Clean, silky, and deeply savory, it is especially suited to temple-style dining in Gyeongju.
A mushroom hot pot with layered umami and a woodland aroma. The broth is mellow but rich, often highlighted by seasonal mushrooms and delicate seasoning.
Chilled noodles in a creamy soy milk broth, prized for its cool, nutty, and lightly savory taste. In warm weather it is one of the most refreshing traditional meals in the region.
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