Korean regional cuisine

Pyongan NK

Mul Naengmyeon with Mandu

Korean.cuisine-Manduguk-01

Korean-Dongchimi-01

Korean.cuisine-Baek.kimchi-02

Korean rice cake-Mujigae tteok-01

Korean regional cuisine refers to the diverse culinary traditions and practices that originate from the different regions of Korea. Each region in Korea has its own unique ingredients, cooking methods, and dishes that reflect the local culture, climate, and geography.

Regions and Their Cuisines

Seoul

Seoul cuisine is known for its royal court cuisine, which includes elaborate dishes that were once served to the Joseon Dynasty kings. Popular dishes include Gujeolpan, a platter of nine delicacies, and Sinseollo, a hot pot dish.

Gyeonggi

Gyeonggi Province surrounds Seoul and shares many similarities with Seoul cuisine. However, it also has its own unique dishes such as Chueotang, a loach soup, and Guljeolpan, a dish similar to Gujeolpan but with oysters.

Gangwon

Gangwon Province is known for its mountainous terrain and coastal areas, which influence its cuisine. Notable dishes include Makguksu, a buckwheat noodle dish, and Gamja-jeon, a potato pancake.

Chungcheong

Chungcheong Province is famous for its simple and hearty dishes. Popular dishes include Cheonggukjang, a fermented soybean paste stew, and Sundae, a type of blood sausage.

Jeolla

Jeolla Province is renowned for its rich and flavorful dishes. It is often considered the culinary capital of Korea. Famous dishes include Bibimbap, a mixed rice dish, and Jeonju Hanjeongsik, a full-course meal with various side dishes.

Gyeongsang

Gyeongsang Province is known for its spicy and salty dishes. Popular dishes include Andong Jjimdak, a braised chicken dish, and Gyeongsangdo-style Naengmyeon, a cold noodle dish.

Jeju

Jeju Island has a unique cuisine that reflects its island geography. Notable dishes include Jeonbokjuk, an abalone porridge, and Heukdwaeji, black pork.

Common Ingredients

Korean regional cuisine often uses ingredients such as rice, soybean paste, red chili paste, garlic, and sesame oil. Each region may have its own variations and local specialties.

Cooking Methods

Common cooking methods in Korean regional cuisine include grilling, steaming, boiling, and fermenting. Fermentation is particularly important in Korean cuisine, with dishes like Kimchi and Doenjang being staples.

Related Pages

• Korean cuisine
• Kimchi
• Bibimbap
• Banchan
• Korean royal court cuisine
• Korean barbecue

Categories

   This article is a Korea-related stub. You can help WikiMD by expanding it!