List of Gyeongsang dishes

Gyeongsang is a region in the southeastern part of the Korean Peninsula. It is divided into two provinces, North Gyeongsang and South Gyeongsang, and is known for its rich culinary tradition. This article provides a list of notable dishes from the Gyeongsang region.

Gyeongsang Dishes

Andong Jjimdak

Andong Jjimdak is a variety of jjim (a Korean steamed or boiled dish), which originated in the city of Andong, North Gyeongsang Province. It is a chicken dish simmered with vegetables and a sauce made from soy sauce, sugar, and garlic.

Dwaeji Gukbap

Dwaeji Gukbap is a hot soup made with pork and rice. It is a specialty of the South Gyeongsang Province, particularly the city of Busan.

Milmyeon

Milmyeon is a cold noodle dish that is a specialty of Busan, South Gyeongsang Province. It is similar to naengmyeon, a cold noodle dish from North Korea, but uses wheat noodles instead of buckwheat noodles.

Andong Soju

Andong Soju is a type of distilled liquor produced in Andong, North Gyeongsang Province. It is made from rice and has a higher alcohol content than other types of Korean soju.

Haejangguk

Haejangguk is a soup meant to cure hangovers. It is made with coagulated ox blood, Napa cabbage, and vegetables in a hearty beef broth. It is a specialty of the city of Daegu in North Gyeongsang Province.

See Also

• Korean cuisine
• List of Korean dishes
• List of soups
• List of chicken dishes

This article is a stub related to food. You can help WikiMD by expanding it!