[Edaily Kang Gyeong-rok Travel Reporter] Among the regional cuisines that represent each area, Daegu stands out as a city with a particularly distinctive and vibrant meat culture. Among these, “Mungtigi”—a dish featuring fresh Hanwoo round steak, slaughtered only recently, enjoyed without seasoning to highlight its chewy texture—is considered an essential stop on any culinary tour of Daegu.
Located at 17-gil, Muhak-ro, Suseong-gu, Daegu, “Nokyang” is a renowned long-standing restaurant that has upheld the pride of Daegu’s grilled meat culture and raw beef for half a century since opening its doors in 1973.

The exterior of the restaurant, where red brick harmonizes with a striking red tiled roof, exudes the distinctive, solid presence of a time-honored establishment even from a distance. In front of the main entrance stands a vivid sign announcing that the restaurant has been featured on numerous media outlets, including *Wednesday Gourmet*. Through the glass doors of the main building, walls densely covered with autographs and commemorative photos from celebrities—evidence of decades of history—make it clear that this is a mecca for Daegu’s culinary scene.
Once visitors are seated and have placed their orders, the generous hospitality characteristic of Daegu’s long-established restaurants unfolds before them. Before the main dishes—such as soup, steamed eggs, tteokbokki, and various seasoned vegetables—arrive, a colorful array of side dishes fills the table, heightening anticipation for the main course.

The undisputed star of this restaurant is undoubtedly the “Mungtigi” (raw Hanwoo beef), with its vivid deep crimson color. The fat has been perfectly trimmed away, and only the lean meat has been meticulously sliced. It boasts such remarkable stickiness and freshness that the meat clings firmly to the plate—even when the plate is flipped upside down or lifted overhead. The chewy texture that envelops your mouth with every bite and the subtle, natural sweetness of Hanwoo beef blend perfectly with Daegu’s special garlic gochujang sauce.
Another key specialty that, along with “Mungtigi,” supports Nokyang’s reputation is “Odregi.” Odregi, the aorta of the cow, gets its name from the “crunchy” sound it makes when chewed. Here, Odregi is grilled over charcoal briquettes alongside savory chadolbaki (brisket), featuring a distinctive crunchy texture and a rich, savory flavor that intensifies with each chew. Infused with the subtle aroma of charcoal briquettes, Odregi is a drinking accompaniment that can only be truly savored in Daegu.
In addition to raw meat and grilled dishes, the “Griddle Bulgogi” also makes a strong impression, tantalizing diners’ palates. Coated in a red special marinade and quickly grilled over direct flame on a griddle, this bulgogi features a sweet and spicy umami flavor and a fiery smoky aroma that penetrates deep into the meat, providing the perfect contrast to a raw meat platter that might otherwise be a bit bland.

The driving force behind maintaining consistent knife skills and grilling expertise for nearly half a century likely stems from a commitment to local ingredients and the unique expertise of this long-established restaurant. Even amid the ever-changing trends of the dining scene, this is a place that quietly carries on Daegu’s unique legacy of rustic yet deep flavors.