Gyeongju travel guide
Best Street Food in Gyeongju: Where & What to Eat
Gyeongju is famous for hwangnam-ppang, or Gyeongju bread — small soft buns filled with sweet red-bean paste, baked in the city since 1939 and sold as the classic souvenir. It is also known for ssambap (rice and meat wrapped in fresh leaves) and hanjeongsik, a traditional multi-course Korean table.
Eating in Gyeongju: what you need to know
Gyeongju’s food is gentle and traditional: sweet red-bean hwangnam bread, ssambap wraps and slow hanok-café teas. Hwangnidan-gil is where old town meets new café culture.
Must-try dishes in Gyeongju
| Dish | What it is | Where to try it | Price |
|---|---|---|---|
| Hwangnam-ppang (Gyeongju bread) | Small soft buns filled with sweet red-bean paste, baked since 1939 | Hwangnam Bread bakeries across town | ₩15,000–25,000 a box |
| Ssambap | Rice and grilled meat wrapped in a dozen fresh leaves with banchan | Ssambap restaurants near Tumuli Park | ₩12,000–20,000 |
| Hanjeongsik | A traditional full-course Korean table of many small dishes | Traditional restaurants around Hwangnam-dong | ₩25,000–45,000 |
The best food spots in Gyeongju
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Hwangnam Bread original bakery · Hwangnam-dong
Cuisine: Bakery · Expect to pay: ₩15,000–25,000
Must order: A warm box of hwangnam-ppang
Near Daereungwon, Hwangnam-dong
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Gyodong ssambap alley · Gyodong
Cuisine: Korean · Expect to pay: ₩12,000–20,000
Must order: A full ssambap spread
Gyodong, by Woljeonggyo Bridge
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Hwangnidan-gil cafés · Hwangnam-dong
Cuisine: Hanok cafés · Expect to pay: ₩8,000–15,000
Must order: Injeolmi bingsu in a hanok
Hwangnidan-gil street
Also in south korea
best street food in Gyeongju — FAQs
What food is Gyeongju famous for?
Gyeongju is famous for hwangnam-ppang, or Gyeongju bread — small soft buns filled with sweet red-bean paste, baked in the city since 1939 and sold as the classic souvenir. It is also known for ssambap (rice and meat wrapped in fresh leaves) and hanjeongsik, a traditional multi-course Korean table.
Last reviewed and updated: by the AmazingAsia editorial team. See our editorial policy.