Where locals eat in Gyeongnam

A Geoje sashimi house run by its captain.

A bagel cafe with the sea in front of it.

A sashimi house where the assorted plate arrives with sea cucumber and sea squirt alongside.

Boiled pork and a mound of wrap vegetables fill the table.

Assorted raw fish in small, medium and large.

Charcoal pork ribs anchor this Geoje house.

A married couple's home-style diner.

A Gohyeon rice house serving baekban and pollack soup at ten thousand won.

A Geoje rice house serving gangdoenjang alongside stir-fried octopus.

A Geoje restaurant that puts everything from sashimi to pork bulgogi on one table.

A vegan kitchen in Geochang, run entirely by reservation.

A Chinese restaurant known for a jjamppong that doesn't skimp on seafood.

Hanwoo over charcoal in Geochang.

A ten-thousand-won ssambap set in Geochang, with braised cod head to scale the table up.

A restorative-food house running on two dishes: ot-dak (chicken simmered with lacquer bark) and samgyetang.

A Chinese house famous for one thing: bibim jjamppong.

The village butcher-diner of Goje.

A Geochang restaurant serving duck bulgogi by the bird.

A meat house serving hanwoo premium cuts as an assortment and nothing else.

A Geochang grill house working with native black pork.

A raw-fish counter inside Goseong's traditional market.

A spicy webfoot-octopus specialist.

A Goseong bakery that opens its doors at six in the morning.

A house serving abalone samgyetang alongside duck bulgogi.

A meat house serving marinated jumulleok in the ten-thousand-won range.

A meat house serving fresh pork belly in the ten-thousand-won range.

A noodle house in Gimhae's Jangyu district.

A stone-pot rice house open only over lunch.

Pine-mushroom and neungi hot pots at a dedicated mushroom kitchen.

Charcoal pork ribs, evenings only.

A house grilling handmade galbi over charcoal.

A neighbourhood café pouring seasonal drinks like ginger latte.

Whole grilled hairtail and abalone-hairtail braise on big platters in Namhae.

A Namhae ssambap house serving anchovy ssambap at twelve thousand won.

A market diner opening at six in the morning in Namhae's traditional market.

Pork belly seared on a cast-iron cauldron lid, one item only.

A sashimi house inside Namhae's traditional market.

A shop on Namhae's Aenggang Bay serving tea and yanggaeng.

A Miryang grill house that brings vegetables from its own farm.

An evening-only meat house grilling aged fresh pork with salt.

Twenty years of loach soup from an iron cauldron.

Samgyetang widened into classic, lacquer-tree and abalone tiers in Miryang.

A café inside the city's culture centre, its menu drawn from Miryang produce.

A teahouse in a hanok beside Miryang's Confucian school.

A weekday-daytime roastery in Sacheon.

A Sacheon bakery that opens at seven in the morning and closes Wednesdays and Thursdays.

Assorted platters of domestic, in-season fish.

Thirty years of bean-sprout gukbap, doors opening at six sharp.

A duck specialist stretching to clay-baked whole birds and Peking duck.

A sashimi house working with Sacheon's live catch.

Freshwater eel raised in Sancheong, the herb country, grilled with a deodeok-root set option.

Seventy years of freshwater fish stew.

Black pork pastured on the slopes of Hwangmaesan, grilled garden-style.

Hanwoo brisket and black-pork belly under one roof.

A butcher-restaurant where hanwoo is cut fresh and grilled on the spot.

Fresh monkfish, boiled or braised, in Sancheong.

A Sancheong meat house built on thick-cut black-pork belly.

A house serving formal set meals in a hanok facing the Gyeongho River.

Duck and chicken baeksuk at a garden restaurant in Yangsan.

King-rib soup and table grills under one roof.

A Chinese restaurant that leads with tangsuyuk-and-jjajang sets.

A spicy pollack soup at nine thousand won carries the sign.

Baeksuk and duck at a country-table house open from seven in the morning.

An eel house handling both freshwater and sea eel.

An Uiryeong rice house whose sign is eight-thousand-won hanwoo kalguksu.

Hanwoo brisket gomtang from half past eight in the morning.

Baeksuk simmered in a wild-herb broth, under a certified master's name.

An Uiryeong gukbap house serving three kinds at nine thousand won.

Jinju naengmyeon served alongside yukjeon, the pan-fried beef.

A Jinju institution known for its beef-tartare bibimbap.

Pork and beef marinated ribs grilled by the 220-gram serving in a long-standing house.

A cafe on Jinju's tree-lined street that roasts its own beans.

A house that keeps to Jinju-style naengmyeon.

Abalone from Wando set out across the menu — porridge, chilled mulhoe and a full course.

A house serving Jinju-style naengmyeon alongside wagyu grilled over charcoal.

A bakery named after the meteorite that fell on Jinju.

A handcraft-drinks cafe in Bugok, Changnyeong.

Monkfish jjim and soup from exclusively domestic fish.

Cockles worked into a set meal, japchae and chive pancakes.

Bossam and seafood bossam by the large platter, with a view to match.

A cheonggukjang house at the foot of Hwawangsan.

A ssambap house serving freshwater-snail soybean paste with its wraps.

A syrup-based café on the Namji riverside.

A Changnyeong gukbap house where all four bowls cost eight thousand won.

Hanwoo grilled in 200-gram servings on a spacious floor.

A chicken shop running on neighbourhood regulars.

Sushi and Japanese dishes woven into courses.

A neighbourhood Chinese house with years in its walls.

A roastery café long counted among Masan's top three for coffee.

A Masan sushi bar serving aged sashimi and futomaki.

A second-generation grill house in Changwon.

Braised beef ribs and rib haejangguk anchor the menu.

Samgyetang in three registers — classic, perilla and lacquer-tree.

Braised ribs, monkfish and dried pollack, each by the two-person pan in the twenty-to-thirty-thousand range.

Trotters sliced thin — the house signature.

A café beside Jinhae's Jungwon Rotary.

Despite the name, spicy braised chicken is the signature here.

Char-smoked webfoot-octopus rice bowls beside a king-rib soup.

Nakji and nakgopsae stir-fries by the single serving.

One set only: barley rice with crab doenjang and braised mackerel.

Samgyetang in graded steps up to medicinal-herb versions, in a hall with private rooms.

A braise-and-bulgogi house using vegetables it grows itself.

Baeksuk and duck bulgogi at a garden-style house in central Tongyeong.

Beef both ways: a fourteen-thousand-won bulgogi-mushroom hot pot for the light call, hanger steak and assorted grills for the full table.

A Tongyeong bakery lined with breads in the one-to-two-thousand-won range.

A raw-fish house beside the ferry terminal in Tongyeong.

A small, prettily kept cafe in Tongyeong.

A Tongyeong kalguksu house pulling its noodles fresh each day.

Stone-pot rice with grilled fish attached, in a tidy two-line menu.

A Hadong gukbap house running on two things: pork gukbap and suyuk.

A ssambap house with two options: spicy pork and anchovy.

A café in Jeongnyang-myeon that turns Hadong green tea into drinks.

A jjamppong house that names its spice levels 'few tears' to 'tears and runny nose'.

A duck house with a garden and yard attached.

A home-style diner in Haman's Gaya market.

Makchang and pork belly with tripe hot pots on top, evenings only.

Hanwoo gukbap warmed torim-style, ladled and drained repeatedly.

A shop selling dense handmade cookies.

King kodari pollack braised, from one-person sets to full pans.

Fresh cuts over an evening fire in Hamyang.

Back ribs, makchang and skirt cuts — everything at ten thousand won flat.

An evening-only grill house serving makchang and gopchang hot pot.

Aged pork belly over hardwood charcoal in Hapcheon.

Assorted raw fish with octopus suhoe and grilled abalone, deep inland in Hapcheon.

Marinated pork ribs by the 200-gram serving, garden-style.

A Hapcheon meat house whose sign is pork jumulleok.

A butcher-restaurant beside the market.

Native black pork grilled near the Tripitaka theme park.

A Hapcheon rice house that pairs duruchigi and stews as set meals.

A Hapcheon coffee shop open from seven in the morning until three in the afternoon.