Korean cuisine has been influenced by the well-defined four seasons
About Korean food: Korean cuisine has been influenced by the well-defined four seasons and by the land’s position as a peninsula. Local dishes are made from ingredients that fully reflect the geographical characteristics of each microclimate and region. The recipes of such dishes have been perfected under the belief that seasonal food keeps the body fit.
Koreans have a high regard for those who prepare food. It is believed that skills of the cook honed through years of painstaking care and experience are the key to the quality of the food. Come and explore the diverse flavors, stories, and historical significance of Korean cuisine.
Seoul & Gyeonggi-do (province)
A light and clean taste, not too salty or spicy.
Home to ox bone or brisket soup (seolleongtang), spicy shredded beef soup (yukgaejang), Jangchung-dong pigs’ feet in soy sauce and spices (jokbal), Cheongjin-dong blood pudding and beef tripe soup (haejangguk, or “soup to chase a hangover”) and Suwon beef ribs (galbi)
The eastern Yeongdong region is known for food made from pollack, squid, seaweed and wild greens, while the western Yeongseo region is renowned for food made from corn and potatoes.
Home of buckwheat porridge (maemilgukjuk), spicy floating goby stew (ggukjeogutang), cold acorn jelly soup with rice (mukbap), ground potato dumpling soup (gamjaongsimi), corn flour noodle soup (olchaengiguksu), Chuncheon buckwheat noodle soup (makguksu), chicken bits and vegetables in a spicy sauce (dakgalbi, or “chicken ribs”), and Chodang famous bean curd (dubu)
This region’s cuisine is known for its light and clean taste.
This region is famous for fish noodles made from freshwater fish, crab kimchi hobakgegukji) and Byeongcheon famous blood sausage (sundae).
This relatively flatter rice-growing region is known for its variety of ingredients, ranging from meat and vegetables to seafood.
It is famous for a wide variety of salted seafood, known collectively as jeotgal, made using the high-quality bay salt. The region is also known for a type of pickle, or jang-ajji, hat’s made from soybean paste instead of pepper paste, rice cooked matchstick slices of Korean white radish (mubap), stir-fried glass noodles with bean sprouts (kongnamuljapchae), Damyang famous rice and grain cooked in a container made from a bamboo stalk (daetongbap) and the region’s beef rib meat that is minced on the bone and marinated (tteokgalbi).
01. bibimbap 02. seolleongtang 03. kimchi 04. jokbal 05. Pyongyang naengmyeon (cold buckwheat noodles from Pyongyang) 06. daetongbap 07. jeotgal
08. Yukgaejang used to be eaten in the summer to replenish one’s energy. Today, it is popular year round.
Bay salt naturally dried by wind and sunlight.
The cuisine here is both salty and spicy, due to the hot weather. This region is famous for giant crabs from Yeongdeok, garlic from Uiseong, ginseng from Punggi and seaweed, including laver and kelp, from Gijang.
It is also famous for the sweetened rice drink (sikhye) from Andong, marinated beef (bulgogi) from Eonyang, dried persimmons (gotgam) from Sangju, mixed vegetables, meat and rice (bibimbap) from Jinju and seaweed rice rolls from Chungmu.
This island province’s staple is barley and other grains, with side dishes made from seafood.
Fish-based soups like pumpkin and hairtail fish soup, sliced boiled pork (“chopping block” pork, dombe gogi), mini rice cake balls (omegitteok) and crab porridge (ging-ijuk) are some of the delicacies found on Korea’s island province of Jejudo.
10. Tteokgalbi is made by mincing and pounding short rib meat while still on the bone and then marinating it in a sweet sauce before grilling it over charcoal.
Fermented food, the basis of the dining table
Korean cuisine can be described as “slow food.” The basic fermented dishes, such as kimchi and the whole range of foods and condiments to which some degree of fermentation is applied (jeotgal), have excellent nutritional
value. They are created over a long period of time for healthy, tasty food. Tasting these dishes is equivalent to
experiencing the spirit, traditions and history of the nation.