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Having been born in Anyang Hospital and spent my entire elementary, middle, and high school years here, over 30 years of my life were in Anyang. It’s a place I hold close to my heart, and exploring its hidden culinary gems felt like a homecoming.

Anyang residents possess a unique pride in their city, especially when it comes to food. Whenever you ask them about good restaurants, they just can’t help but sing Anyang’s praises. Comments online and even street interviews in nearby cities like Dongtan and Sillim consistently point to Anyang as a hub for delicious food. It was clear we had to visit.

Exploring Anyang’s Vibrant Food Scene

My return to Anyang wasn’t just a trip down memory lane; it was a mission to uncover the ‘matjips’ (delicious spots) that locals rave about. Anyang is a large city, much bigger than I remembered from my childhood visits, often just for drinking near Anyang 1st Street.

Armed with recommendations from proud Anyang natives, we set out to sample the best the city has to offer.

Recommended Local Favorites

• Madang Chicken (마당치킨): This place was recommended by a local who has visited over 20 times. It’s described as having that old-school, neighborhood hof joint vibe.
• Okdol Yang Gopchang (옥돌양곱창): Suggested by another local, this spot is praised for its incredibly clean and tasty intestines (gopchang), along with an amazing *seonji haejangguk* (ox blood soup) served as a side.
• Beomgye Tuna (범계참치): This recommendation came with a high level of confidence from a long-time Anyang resident.
• Jeontong Chuncheon Dakgalbi (전통춘천닭갈비): Recommended by a local as being even better than Dakgalbi in Chuncheon itself, but unfortunately, it was closed during our visit.
• Geobuk Sikdang (거북식당): Recommended for Kimchi Duruchigi, but was undergoing construction.

Diving into the Anyang Matjips

Our culinary journey began with Madang Chicken. Stepping inside felt like entering a time capsule, a true nostalgic atmosphere. The recommended order was the Hot Fried Chicken (half) and Seasoned Chicken (half), plus *nurungji* (scorched rice soup). The fried chicken was incredibly crispy on the outside while remaining tender and juicy inside. The seasoning was just right, with a hint of spice. The combination of chicken and *nurungji*, affectionately termed “Chirongji” by our recommender, was unique and satisfying.

Next, we sought out Okdol Yang Gopchang. The atmosphere was lively and welcoming. We ordered the Gopchang. The most striking thing was the absolute lack of any unpleasant smell often associated with intestines. They were perfectly cleaned and cooked, offering a rich, nutty flavor. The accompanying *seonji haejangguk* was also exceptional – clean, deep in flavor, and hearty with plenty of ingredients like *seonji* and *ugoji* (dried cabbage leaves). It felt like a true local gem, where the focus is purely on the quality and taste of the food.

The Undisputed #1 Matjip: Beomgye Tuna

Finally, we arrived at Beomgye Tuna. Located on the 3rd floor in the Beomgye area of Anyang, the exterior and interior were surprisingly unlike a typical Japanese-style tuna restaurant, feeling more like a cafe or a casual diner. This unique ambiance added to the intrigue.

Based on the strong recommendation, we ordered the tier above the basic tuna sashimi plate. What arrived was visually stunning – a generous platter with various cuts of tuna, bursting with fresh color. At a price of 52,000 KRW for a plate meant for two (during an event, normally unlimited refill is an option), the value was immediately apparent. The owner, who handles the tuna directly, explained the different cuts, including sought-after parts like belly (*baekkopssal*, *jungsal*, *hassal*), cheek (*bolsal*), and collar (*gamassal*), noting that they use 100% premium tuna.

The taste was simply phenomenal. The tuna melted in the mouth, buttery and rich, without the slightest hint of fishiness. It possessed that pure, clean ocean flavor. As a tuna enthusiast, I honestly felt the quality was comparable to high-end tuna restaurants where a single meal could cost upwards of 600,000 KRW per person. The freshness and preparation were top-tier. Even the accompanying dishes, like the Tuna Kimchi Jjim, were incredibly flavorful, showcasing excellent culinary skill beyond just slicing fish.

Anyang’s True Charm

Beyond the food, Anyang showcased its livability. Residents spoke of great transportation links to Seoul and the presence of large, beautiful parks – often a sign of a comfortable city. Hearing about its history, like the former fame for grapes and Bình Chuan being part of Anyang, added layers to the city’s identity.

Conclusion

My trip to Anyang was a delightful revelation. The city lives up to its residents’ pride, boasting a food scene far richer than I anticipated. While Madang Chicken offered nostalgic comfort and Okdol Yang Gopchang delivered perfectly prepared classics, Beomgye Tuna stood out as an extraordinary find. The exceptional quality, incredible value, and passionate owner make it not just a recommended spot, but in my experience from this trip, the undisputed #1 matjip in Anyang. If you’re looking for fantastic food in Korea, Anyang should definitely be on your list!