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Daegwang Sikdang (traditional jeon restaurant)
A down-to-earth restaurant in Gwangju celebrated for its yukjeon made from Hanwoo arong-satae — beef coated in rice flour and egg and fried on the griddle.
GwangjuKorean Food > Pajeon / Assorted Jeon / Bindaetteok
4.3
(24 reviews)A long-standing house in Gwangju known for its yukjeon — thin slices of Hanwoo beef (arong-satae) lightly coated in rice flour and egg, then pan-fried to order on the griddle.
Local Tips
- •Signature yukjeon prepared from Hanwoo arong-satae, hand-coated in rice flour and egg and pan-fried to order
- •Casual, local-favorite atmosphere with outdoor seating and on-site parking—good for sharing a variety of jeon
- •Order dolsotbap or naengmyeon to round out the meal; reservations handy on busy evenings
Menu
Guljeon (굴전 — oyster )27,000 KRW
Kkomak (꼬막 — seasoned cockles)
Naengmyeon (냉면 — cold buckwheat noodles)6,000 KRW
(누룽지 — scorched rice)3,000 KRW
Daegu- (대구전 — cod )28,000 KRW
(돌솥밥 — stone-pot rice)5,000 KRW
Matjeon (맛전 — house-special assorted )30,000 KRW
Tteokguk (매생이떡국 — seaweed rice-cake soup)6,000 KRW
(산낙지 — live octopus)50,000 KRW
- (산낙지전 — live octopus )28,000 KRW
Tangtangi (산낙지탕탕이 — seasoned live octopus)50,000 KRW
Saewujeon (새우전 — shrimp )29,000 KRW
Saejogae- (새조개전 — surf clam )40,000 KRW
Saengdaeha- (생대하전 — fresh prawn )30,000 KRW
Yukjeon (육전 — pan-fried beef slices)29,000 KRW
Jeonbokjeon (전복전 — abalone )30,000 KRW
Kijogae- (키조개전 — pen shell )28,000 KRW
Practical Information
- Category
- Korean Food > Pajeon / Assorted Jeon / Bindaetteok
- Address
- 15 Sangmu-daero 695beon-gil, Seo District, Gwangju
- Operating Hours
- Daily 11:30 AM–9:30 PM
- Phone
- 062-226-3939
- Facilities
- Takeout,Outdoor seating,Reservations accepted,Parking available
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Glossary
- Dolsotbap
- Rice cooked and served in a hot stone pot — stays piping hot and forms a desirable crispy crust at the bottom
- Jeon
- Korean savory pancake — thin batter pan-fried with seafood, meat, or vegetables, served as shareable plates
- Maesaengi
- A delicate green seaweed used in soups (maesaengi tteokguk) with a silky, briny flavor
- Nurungji
- The crispy, browned layer of scorched rice left at the bottom of the pot, often eaten as a snack or made into porridge
- Sannakji
- Live octopus cut into small pieces; still-moving texture is normal — usually eaten with sesame oil and seeds
