Korea is surrounded by sea on three sides, and 70% of the land is mountainous. Therefore, every region is divided by several mountain ranges, and has a different climate and produces various kinds of food. Regional food is characterized by the food that has settled in that area under the influences of the natural, social and cultural environments in that region.
1) Seoul Food
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As Seoul was the capital of Joseon, various kinds of foodstuff were centralized in Seoul. Therefore diverse and elegant cuisines were developed there as well as in the cities of Gaeseong and Jeonju. Seoul cuisine does not feature large portions but it has a lot of variety. It emphasizes small and beautiful presentations which require much time and attention. Meat, fish, vegetables and other ingredients are used equally, and the seasoning is moderate, i.e., not too strong or mild.
Regional food : Jangguk, Seolleongtang, Gungjung-tteokbokki, Neobiani, Jangkimchi, Yaksik |
2) Gyeonggi-do Food
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Gyeonggi-do province includes Gaeseong which was the capital of the Goryeo dynasty. This area faces the mountains and West Sea therefore Gyeonggi-do has plenty of seafood, and agricultural products from active dry-field farming and rice farming. The cuisine of Gaeseong is known for being luxurious. It requires various ingredients and much time and attention. With the exception of the food in Gaesong, Gyeonggi-do cuisine is relatively plain in taste, not too strong or mild, but moderate. It may not require much garnish.
Regional food: Joraengi-tteokguk, Gaeseong mu-jjim, Honghaesam, Bossam-kimchi Photo: Bossam-kimchi
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3) Gangwon-do Food
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Gangwon-do province is mountainous with high mountains and plateaus. Dry-field farming is more prevalent than rice farming. Therefore, plenty of corn, buckwheat and potatoes are produced. Acorns, arrowroot and many wild greens are available from the mountains as well. In the eastern part of Gangwon-do, the Yeongdong region faces the East Sea. Fresh pollack, squid, brown seaweed, kelp, laver and other marine products are gathered in large numbers. There are various seafood products and salt-fermented foods in this area. Gangwon-do cuisine is rather plain, not as luxurious as the food in Seoul, but it is pleasant in taste.
Regional food: Gamja-bap, Ojingeo-sundae, Dotorimuk-muchim, Chaloksusu-sirutteok , Gamja-tteok
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4) Chungcheong-do Food
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In view of geographical features, agriculture is prevalent in Chungcheong-do province and a great deal of wild greens and mushrooms are available in the mountains. Chungcheong-do cuisine reflects the heart of the people in that area. The food is served in large quantities, and is mild in taste and unadorned. Chungcheong-do cuisine is marked by a small amount of seasonings, and it is light and clean in taste.
Regional food: Kongnamul-bap, Hobak-beombeok , Hobakjji-jjigae , Kkotsanbyeong , Gontteok
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5) Jeolla-do Food
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Jeolla-do province faces the sea on the West and South coasts, and has boundless rice fields. Therefore, agricultural and marine products are abundant and the cuisine is luxurious. The climate of this area is warm, and the food is rather salty, spicy and pungent since the food is seasoned with a lot of salt-fermented seafood and seasonings such as ground red pepper.
Regional food: Jeonju-bibimbap, Chueotang, Nakjihorong, Hongeo-eosiyuk, Godeulbbyaegi-kimchi
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6) Gyeongsang-do Food
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Because Gyeongsang-do province holds good fishing ground on the East and South coasts, it produces much seafood, and also produces plenty of agricultural products from fertile lands along the Nakdong river. The food of this region is rather salty, spicy and rustic, but sharp and savory in taste.
Regional food: Jaecheobguk, Mideodeok, Agu-jjim, Haemul-pajeon, Andong-sikhye Photo: Haemul-pajeon
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7) Jeju-do Food
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On Jeju-do island, lifestyles vary according to the region. In fishing villages, people gathered marine products by fishing or diving. In farming villages, people focused on agriculture in the open field. People who lived in mountains, might have cultivated agricultural products or gathered mushrooms, wild greens or bracken. In Jeju-do, rice is scarce, and instead beans, barley, millet, buckwheat, sweet potatoes, sesame, potatoes and mung beans are produced in large quantities. Therefore, the food was developed from these ingredients.
Regional food: Jeonbokjuk, Jeonbok-kimchi, Gosari-jeon, Omegi-tteok
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8) Hwanghae-do Food
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Hwanghae-do province is a district rich in grains. The rice and grains it produces is high in quality. The flavor of the local pork and chicken is unique since they have been raised on those grains. It is said that the people in this region are good-hearted and life became prosperous because of the abundance of grains. Therefore, the food is large in size and served in large quantities without decoration. The taste is savory, plain and simple.
Regional food: Kimchi-bap, Haengjeok, Dwaejijok-jorim, Ojaengi-tteok, Yeonan-sikhye
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9) Pyeongan-do Food
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Even though Pyeongan-do province is cold and mountainous, it faces the West coast, and has expanded fields. Therefore, this region has plenty of dry-field products, wild greens and even marine products. It produces more millet than barley since dry-field farming is more prevalent than rice farming. Pyeongan-do was a big cultural exchange region between Korea and China from olden days, and the area has been endowed with an enterprising and independent spirit. The food in this region is delicious-looking, large in size and served in large quantities. The taste is less salty, not spicy.
Regional food: Eobok-jaengban, Nokdu-jijim, Noti
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10) Hamkyeong-do Food
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Hamkyeong-do is a steep, mountainous province located in the far northern part of Korea. It is the coldest region in Korea, and dry-field farming is more prevalent than rice farming. The food in this region is made large in size without much adornment. Going north, the taste is less salty, light and simple, but red pepper or garlic seasoning may be used more.
Regional food: Dak-bibimbap, Bugeo-jeon, Gajami-sikhae, Kongnamul-kimchi, Kong-tteok
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