Korean regional cuisines () are characterized by local specialties and distinctive styles within

Korean cuisine Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...

. The divisions reflected historical boundaries of the

province A province is almost always an administrative division within a country or state. The term derives from the ancient Roman ''provincia'', which was the major territorial and administrative unit of the Roman Empire's territorial possessions out ...

s where these food and culinary traditions were preserved until modern times. Although Korea has been divided into two nation-states since 1948 (

North Korea North Korea, officially the Democratic People's Republic of Korea (DPRK), is a country in East Asia. It constitutes the northern half of the Korean Peninsula and shares borders with China and Russia to the north, at the Yalu (Amnok) and T ...

and

South Korea South Korea, officially the Republic of Korea (ROK), is a country in East Asia, constituting the southern part of the Korea, Korean Peninsula and sharing a Korean Demilitarized Zone, land border with North Korea. Its western border is formed ...

), it was once divided into eight provinces (''paldo'') according to the administrative districts of the

Joseon Dynasty Joseon (; ; Middle Korean: 됴ᇢ〯션〮 Dyǒw syéon or 됴ᇢ〯션〯 Dyǒw syěon), officially the Great Joseon (; ), was the last dynastic kingdom of Korea, lasting just over 500 years. It was founded by Yi Seong-gye in July 1392 and r ...

. The northern region consisted of

Hamgyeong Hamgyong Province () was one of the Eight Provinces of Korea during the Joseon Dynasty. Hamgyŏng was located in the northeast of Korea. The provincial capital was Hamhŭng. Names The province was first established as Yonggil ( ko, 영길, , '' ...

, Pyeongan, and

Hwanghae Hwanghae Province (''Hwanghae-do'' ) was one of the Eight Provinces of Korea during the Joseon era. Hwanghae was located in the northwest of Korea. The provincial capital was Haeju. The regional name for the province was Haeseo. History In 139 ...

provinces. The central region comprised

Gyeonggi Gyeonggi-do (, ) is the most populous province in South Korea. Its name, ''Gyeonggi'', means "京 (the capital) and 畿 (the surrounding area)". Thus, ''Gyeonggi-do'' can be translated as "Seoul and the surrounding areas of Seoul". Seoul, the na ...

Chungcheong Chungcheong (''Chungcheong-do''; ) was one of the eight provinces of Korea during the Joseon Dynasty. Chungcheong was located in the southwest of Korea. The provincial capital was located at Gongju, which had been the capital of the kingdom o ...

, and Gangwon provinces.

Gyeongsang Gyeongsang ( ko, 경상도, ''Gyeongsang-do''; ) was one of the eight provinces of Korea during the Joseon dynasty. Gyeongsang was located in the southeast of Korea. The provincial capital was Daegu. The region was the birthplace of the Kingdo ...

and

Jeolla Jeolla Province (, ) was one of the historical Eight Provinces of Korea during the Kingdom of Joseon in today Southwestern Korea. It consisted of the modern South Korean provinces of North Jeolla, South Jeolla and Gwangju Metropolitan City as w ...

provinces made up the southern region. Until the late 19th century transportation networks were not well developed, and each provincial region preserved its own characteristic tastes and cooking methods. Geographic differences are also reflected by the local specialty foodstuffs depending on the climate and types of agriculture, as well as the natural foods available. With the modern development of transportation, and the introduction of foreign foods, Korean regional cuisines have tended to overlap and integrate. However, there are still many unique traditional dishes in Korean regional cuisine that have been handed down through the generations.

Northern region

Pyongan province

Pyongan cuisine, based in

Pyongan Pyeong-an Province (, ) was one of Eight Provinces of Korea during the Joseon Dynasty. Pyeong'an was located in the northwest of Korea. The provincial capital was Pyeongyang (now Pyongyang, North Korea). History Pyeong'an Province was formed in ...

province, is characterized as a continental style due to early Manchurian influence. Dishes are made into large shapes so as to appear abundant. ''Jobap'', a bowl of mixed

steamed rice Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous ...

and millet, is commonly served in place of ''ssalbap'' (steamed rice), and foods made with grain flour such as noodle dishes, especially ''

naengmyeon Naengmyeon * (, in South Korea) or raengmyŏn (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, ''m ...

'' (cold buckwheat noodles), and '' mandu'' (dumplings) are common Pyongan dishes. The cuisine's taste is generally bland, with fatty foods being enjoyed during winter. The form of a Pyongan meal is realistic and social. The

kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

, or preserved pickled vegetables, eaten in the region consist mostly of '' dongchimi'', a water kimchi, which is frequently used as a broth for ''naengmyeon''. Representative main dishes include '' gukbap'' (a soup with rice), '' kimchi mari'' (cold kimchi broth with rice), ''dakjuk'' (chicken porridge), '' Pyongyang naengmyeon'' (cold buckwheat noodle soup), ''eobok jaengban'' ( pressed beef served in a brass plate), ''gangnyang guksu'' (corn noodles in a cold broth), '' Pyongyang manduguk'' (Pyongyang style dumpling soup), and '' gulmandu'' (small dumpling without a covering). Pyongan style ''

banchan ''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish o ...

'', which are small side dishes accompanied by a main dish, include: ''ttokttoki jaban'' (seasoned shredded beef), ''mucheonggom'' (braised

radish The radish (''Raphanus raphanistrum'' subsp. ''sativus'') is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw ...

leaves and beef), '' deopuljang'' (fermented soybean paste), '' danggochujang

bokkeum ''Bokkeum'' () is a category of stir-fried dishes in Korean cuisine. Etymology ''Bokkeum'' () is a verbal noun derived from the Korean verb ''bokkda'' (), meaning "to cook food or food ingredients with little or a small amount of liquid by ...

'' (stir-fried dish in

chili pepper paste Chili sauce and chili paste are condiments prepared with chili peppers. Chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces ...

), '' dwaeji gogijeon'' (pork pancakes), '' naengchae'' (cold salad), ''Yongpyon gimjang kimchi'' ( Yongbyon style kimchi), ''gaji kimchi'' (pickled eggplant), ''

baek kimchi Baek-kimchi * () or white kimchi is a variety of kimchi made without the chili pepper powder commonly used for fermenting kimchi in Korean cuisine. ''Baek kimchi'' has a mild and clean flavor, which appeals to children and the elderly, to whom t ...

'' (kimchi without chili pepper), and ''kkotge jjim'' (steamed horse crab). '' Oi tojangguk'' (cucumber soybean paste soup), and '' naepotang'' (kimchi and chitterling stew) are representative soups and stews. ''

Tteok ''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tte ...

'' or glutinous rice cakes of the region are given unconventional names and are larger and simpler in form than those of Seoul, such as '' songgi tteok'' which is a rice cake made with the inner bark of pine trees, '' golmi tteok'' (

thimble A thimble is a small pitted cup worn on the finger that protects it from being pricked or poked by a needle while sewing. The Old English word , the ancestor of thimble, is derived from Old English , the ancestor of the English word ''thumb''. ...

-shaped rice cake), '' kkojang tteok'' (tteok covered with steamed bean crumbles), ''

ppong tteok This is a list of varieties of ''tteok'', traditional rice cakes in Korean cuisine. Steamed ''tteok'' * '' Sirutteok'' (시루떡), steamed ''tteok'' * ''Duteop tteok'' (두텁떡) - a variety of royal court ''tteok'' (궁중떡), is covered ...

'' (tteok steamed with mulberry leaves), ''

nidoraemi This is a list of varieties of ''tteok'', traditional rice cakes in Korean cuisine. Steamed ''tteok'' * '' Sirutteok'' (시루떡), steamed ''tteok'' * ''Duteop tteok'' (두텁떡) - a variety of royal court ''tteok'' (궁중떡), is covered ...

'' (rice cake covered with azuki bean crumbles), and '' jogae songpyeon'' (clam-shaped tteok with fillings). The ''songgi'' in '' songgi tteok'' refers to the inner bark of pine trees, and its ground flour is mixed with glutinous rice flour and kneaded. The dough is steamed or filled with ground pine nuts and then pan-fried with sesame oil. '' Notti'' is another characteristic ''tteok'' of Pyongan and Hwanghae provinces, made by pounding a saccharified dough of hulled millet flour, and pan-frying its pieces with oil. Pyongan ''

hangwa ''Hangwa'' () is a general term for traditional Korean confections. With ''tteok'' (rice cakes), ''hangwa'' forms the sweet food category in Korean cuisine. Common ingredients of ''hangwa'' include grain flour, fruits and roots, sweet ingr ...

'' or traditional confectionery are '' gwajul'' (fried honeyed confection) and ''

yeot ''Yeot'' is a variety of ''hangwa'', or Korean traditional confectionery. It can be made in either liquid or solid form, as a syrup, taffy, or candy. ''Yeot'' is made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, ...

'' (candies). '' Taesik'' is also a variety of the regional ''hangwa'', made by mixing ''

jocheong ''Cheong'' () is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves. In Korean cuisine, ''cheong'' is used as a tea base, as a honey-or-sugar-substitute in cooking, as a condiment, and also as an alternative ...

'' (liquefied ''yeot'') and '' misu'' (steamed and dried mixed flour made from various grains and beans). File:Mul Naengmyeon with Mandu.JPG, '' Mul naengmyeon'' or ''Pyongyang naengmyeon'' (cold buckwheat noodle soup) and '' mandu'' (stuffed dumplings). File:Korean.cuisine-Manduguk-01.jpg, '' Manduguk'', dumpling soup File:Korean-Dongchimi-01.jpg, '' Dongchimi'', a water ''

'' File:Korean.cuisine-Baek.kimchi-02.jpg, ''

Baek kimchi Baek-kimchi * () or white kimchi is a variety of kimchi made without the chili pepper powder commonly used for fermenting kimchi in Korean cuisine. ''Baek kimchi'' has a mild and clean flavor, which appeals to children and the elderly, to whom t ...

'', kimchi seasoned without chili pepper powder. File:Korean rice cake-Mujigae tteok-01.jpg, ''

Mujigae tteok ''Mujigae-tteok'' () or rainbow rice cake is a layered ''tteok'' (rice cake) of different colors resembling a rainbow. It is used for special occasions such as a banquet, party, or feast like ''doljanchi'' (first birthday), '' hwangapjanchi'' (60t ...

'', rainbow rice cake

Pyongyang

Pyongyang Pyongyang (, , ) is the capital and largest city of North Korea, where it is known as the "Capital of the Revolution". Pyongyang is located on the Taedong River about upstream from its mouth on the Yellow Sea. According to the 2008 populat ...

, currently the capital of North Korea, was also the capital of

Gojoseon Gojoseon () also called Joseon (), was the first kingdom on the Korean Peninsula. According to Korean mythology, the kingdom was established by the legendary founder named Dangun. Gojoseon possessed the most advanced culture in the Korean P ...

, and the provincial capital of

province until 1946. Therefore, Pyongyang cuisine shares the general culinary tradition of Pyongan province. The most famous local food is '' Pyongyang naengmyeon'', also called ''mul naengmyeon'' or just simply ''naengmyeon''. ''Naengmyeon'' literally means "cold noodles," while the affix ''mul'' refers to "water" because the dish is served in a cold soup. ''Naengmyeon'' consists of thin and chewy buckwheat noodles in cold broth mixed with a meat broth, and '' dongchimi'' (watery kimchi) topped with a slice of sweet

Korean pear ''Pyrus pyrifolia'' is a species of pear tree native to East Asia. The tree's edible fruit is known by many names, including: Asian pear, Japanese pear, Chinese pear, Korean pear, Taiwanese pear, apple pear, zodiac pear, three-halves pear, pa ...

. ''Pyongyang naengmyeon'' was originally eaten at homes built with ''

ondol Ondol (; , Hangul: 온돌, 溫堗, ) or gudeul (Hangul: 구들, ) in Korean traditional architecture, is underfloor heating that uses direct heat transfer from wood smoke to heat the underside of a thick masonry floor. In modern usage it refe ...

'' (traditional underfloor heating) during the cold winter, so is also humorously called ''"Pyongyang deoldeori"'' (shivering in Pyongyang). Pyongyang locals sometimes enjoyed it as a ''

haejangguk ''Haejang-guk'' * (, 解酲-) or hangover soup refers to every kind of '' guk'' or soup eaten as a hangover cure in Korean cuisine. It means "soup to chase a hangover" and is also called ''sulguk'' (). It usually consists of dried napa cabbage, ...

'' which is any type of food eaten as a hangover cure— commonly in the form of a warm soup. Another representative Pyongyang dish is '' Taedonggang sungeoguk'', meaning "trout soup from the

Taedong River The Taedong River (Chosŏn'gŭl: ) is a large river in North Korea. The river rises in the Rangrim Mountains of the country's north where it then flows southwest into Korea Bay at Namp'o.Suh, Dae-Sook (1987) "North Korea in 1986: Strengthenin ...

". It is made with

trout Trout are species of freshwater fish belonging to the genera '' Oncorhynchus'', '' Salmo'' and '' Salvelinus'', all of the subfamily Salmoninae of the family Salmonidae. The word ''trout'' is also used as part of the name of some non-salm ...

, which are abundant in the Taedong River, along with black peppercorns and salt. It is served as a courtesy to important guests visiting Pyongyang. Therefore, the question "How good was the taste of the trout soup?" is commonly used to greet people returning from Pyongyang. In addition, ''Pyongyang onban'' (literally "warm rice of Pyongyang") is a local specialty. It is a dish made with freshly cooked rice topped with sliced mushrooms and chicken, and a couple of ''

bindaetteok ''Bindae-tteok'' (), or mung bean pancake, is a type of ''buchimgae'' (Korean pancake) that originated in the Pyongan Province. * It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape. Et ...

'' (pancakes made from ground mung beans and vegetables).

Hamgyong province

Hamgyong Hamgyong Province () was one of the Eight Provinces of Korea during the Joseon Dynasty. Hamgyŏng was located in the northeast of Korea. The provincial capital was Hamhŭng. Names The province was first established as Yonggil ( ko, 영길, , '' ...

province, consisting of

North North is one of the four compass points or cardinal directions. It is the opposite of south and is perpendicular to east and west. ''North'' is a noun, adjective, or adverb indicating direction or geography. Etymology The word ''north ...

and

South Hamgyong South Hamgyong Province (, ''Hamgyŏngnamdo''; ) is a province of North Korea. The province was formed in 1896 from the southern half of the former Hamgyong Province, remained a province of Korea until 1945, then became a province of North Kor ...

provinces, belongs to the administration of North Korea. It lies in the far northern region of the

Korean peninsula Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic ...

, comprising steep mountains and valleys while facing the

Sea of Japan The Sea of Japan is the marginal sea between the Japanese archipelago, Sakhalin, the Korean Peninsula, and the mainland of the Russian Far East. The Japanese archipelago separates the sea from the Pacific Ocean. Like the Mediterranean Sea, i ...

(East Sea) to the east. Cereal crop farming is developed in the region, so diverse types of high quality cereals such as

millet Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets a ...

barnyard millet ''Echinochloa'' is a very widespread genus of plants in the grass family and tribe Paniceae. Some of the species are known by the common names barnyard grass or cockspur grass. Some of the species within this genus are millets that are grown ...

sorghum ''Sorghum'' () is a genus of about 25 species of flowering plants in the grass family (Poaceae). Some of these species are grown as cereals for human consumption and some in pastures for animals. One species is grown for grain, while many other ...

soybean The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu ...

s, and

maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American English, North American and Australian English), is a cereal grain first domesticated by indigenous peoples of Mexico, indigenous ...

are harvested. In contrast with millet, and sorghum harvested in South Korea, those of Hamgyon provinces have a more glutinous texture, and have good, savory tastes. The quality of potatoes and grains is also high, so the starch obtained from the crops is used to make noodles. Fresh

Alaska pollack The Alaska pollock or walleye pollock (''Gadus chalcogrammus'') is a marine fish species of the cod genus ''Gadus'' and family Gadidae. It is a semi-pelagic schooling fish widely distributed in the North Pacific, with largest concentrations fo ...

and various fish are caught in the adjacent sea. Although Hamgyong cuisine is not salty, garlic and chili pepper are used heavily as seasonings. The alternative name, ''dadegi'', for chili powder-based sauce originates from the region. '' Hamhung naengmyeon'', a cold noodle dish, is made with the sauce. It originates in

Hamhung Hamhŭng (''Hamhŭng-si''; ) is North Korea's second-largest city, and the capital of South Hamgyŏng Province. It has an estimated population of 768,551. Located in the southern part of the South Hamgyong province, Hamhung is the main and most p ...

, South Hamgyong province, and is topped with ''

hoe Hoe or HOE may refer to: * Hoe (food), a Korean dish of raw fish * Hoe (letter), a Georgian letter * Hoe (tool), a hand tool used in gardening and farming ** Hoe-farming, a term for primitive forms of agriculture * Backhoe, a piece of excavating ...

'' (sliced raw fish) seasoned with hot and spicy sauce. The noodles are mixed with the ''hoe'' and sauce, so called ''hoe naengmyeon'', which is different from ''naengmyeon'' eaten in the rest of North Korea. However, the taste of North Hamgyong province is plainer and less spicy than that of South Hamgyong province. The shape is large and a continental style, so decoration of dishes is simple and less luxurious. The locals are active, and enjoy wild foods. Typical main dishes in Hamgyong cuisine include: ''japgokbap'' (a bowl of cooked mixed multiple grains), ''jjinjobap'' (steamed sorghum), '' dak bibimbap'' (mixed rice and vegetables with chicken slices), ''eollin kongjuk'' (porridge made with frozen soybeans), and ''oksusujuk'' (corn porridge). '' Garitguk'' is a beef short rib soup topped with ''

yukhoe ''Yukhoe'' ( ko, 육회 ) is a raw meat dish in Korean cuisine. It is most commonly made of beef but it can come in various kinds and cuts of meat. ''Yukhoe'' literally means 'raw (''hoe'', ) meat (''yuk'', )'. Therefore, in the strictest context ...

'', raw seasoned beef. Along with ''Hamhung naengmyeon'', '' Mul naengmyeon'', and ''gamja guksu'' (potato noodles) are common noodle dishes. ''Gamja makgari mandu'' is a dumpling made with ground potato. File:Korean hot and spicy cold buckwheat noodles with raw fish-Hoe naengmyeon-01.jpg, '' Hoe naengmyeon'', hot and spicy cold buckwheat noodles with ''

'' (raw fish). File:Korean.food-Sundae-01.jpg, ''

Sundae A sundae () is an ice cream dessert of American origin that typically consists of one or more scoops of ice cream topped with sauce or syrup and in some cases other toppings such as: sprinkles, whipped cream, marshmallows, peanuts, maraschi ...

'', blood sausage File:Korean.pancake-Dubujeon-01.jpg, ''Dubujeon'', tofu pancake File:Korean cuisine-Myeongran jeot-01.jpg, '' Myeongran''

jeot ''Jeotgal'' () or ''jeot'' (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ''jeotgal'' can range from flabby, solid piec ...

, seasoned

roe. File:Korea-Sokcho-2007 Seorak Festival-06.jpg, ''

Injeolmi ''Injeolmi'' (, ) is a variety of ''tteok'', or Korean rice cake, made by steaming and pounding glutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients. It is a representa ...

'', glutinous rice cake covered with steamed bean powder

Chagang and Ryanggang provinces

The

Ryanggang Ryanggang Province (Ryanggangdo; ko, 량강도, ''Ryanggang-do'', ) is a province in North Korea. The province is bordered by China (Jilin) on the north, North Hamgyong on the east, South Hamgyong on the south, and Chagang on the west. Ryan ...

and

Chagang Chagang Province (Chagangdo; ) is a province in North Korea; it is bordered by China's Jilin and Liaoning provinces to the north, Ryanggang and South Hamgyong to the east, South Pyongan to the south, and North Pyongan to the west. Chagang was ...

provinces of North Korea were formerly part of

province and

province until 1954. The two mountainous, landlocked provinces border

China China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's List of countries and dependencies by population, most populous country, with a Population of China, population exceeding 1.4 billion, slig ...

to the north. Indian mustard leaves, called ''gat'' in Korean, are cultivated in place of

Napa cabbage Napa cabbage (''Brassica rapa'' subsp. ''pekinensis'' or ''Brassica rapa'' Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has als ...

, a main kimchi ingredient, which does not grow well in the region due to poor geographic conditions. Indian mustard leaves have been eaten in spring and autumn as a main vegetable since ancient times, and are used for making '' gat kimchi'' to preserve for winter. ''Gat kimchi'' has a refreshing and aromatic flavor, which can be retained without loss of texture for a long time. Therefore, ''gat kimchi'' is the most famous food representing the provinces. On the other hand, potatoes are also harvested in abundance, so dishes made with potatoes are diversely developed, with up to 80 distinct potato dishes. Representative potato dishes include: ''gamja nongmal guksu'', a noodle dish made with

potato starch Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. ...

; ''gamja tteok'', a variety of ''tteok'' made with ground potato; ''gamajatang jorim'' made by

braising Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...

potatoes;, and ''gamja nongmal gangjeong'', a fried confectionery made with potato starch. ''Gamja nongma guksu'' has a very strong chewy texture because the main ingredient is the potato starch. The noodles are seasoned with chopped green onions, garlic, sesame seeds, soy sauce, and a mixture of sesame seeds and salt. Slices of kimchi, marinated and steamed beef and pork, and shredded cucumbers are added as toppings on the noodles. A broth is served separately. ''Susutteok'' is a local specialty of Chagang province, made with locally produced sorghum, glutinous corn, soybeans, sesame seeds, and

azuki ''Vigna angularis'', also known as the adzuki bean , azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar in East As ...

beans. It is served with kimchi and ''

namul Namul ( ko, 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (, "mountain namul"), and spring vegetables are called ''bom-namul'' (, "spring namul"). On t ...

'' (sauteed vegetables) collected from the mountains. Various foods made of sorghum can also be found in the province such as ''susu jijim'' (sorghum pancakes). In the province, there is a variety of mountain fruits.

Central region

Hwanghae province

province has been divided into

South Hwanghae South Hwanghae Province (Hwanghaenamdo; , lit. "south Yellow Sea province") is a province in western North Korea. The province was formed in 1954 when the former Hwanghae Province was split into North and South Hwanghae. The provincial capital ...

province and

North Hwanghae North Hwanghae Province (Hwanghaebuk-to; , lit. "north Yellow Sea province") is a province of North Korea. The province was formed in 1954 when the former Hwanghae Province was split into North and South Hwanghae. The provincial capital is ...

province since 1954. Thanks to the wide Yonbaek and Chaenyong plains, Hwanghae province is a

granary A granary is a storehouse or room in a barn for threshed grain or animal feed. Ancient or primitive granaries are most often made of pottery. Granaries are often built above the ground to keep the stored food away from mice and other animals ...

of North Korea and is known for its good quality cereal production.Seo, Hyeon-jin (서현진), (Jan. 199
테마음식/우리나라 10道 10色 향토음식
Monthly Hotel & Restaurant As the millet seeds produced in the region are thick, and have a good taste, they are eaten as much as

barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...

is consumed by people of the southern region. The abundant production of cereal crops provides quality feed for livestock, so the quality of meat produced in the region is said to be good. Chicken raised in every household is fleshy and of good quality, and is used for many dishes in Hwanghae cuisine. It is used as an ingredient for wheat noodle dishes, and '' mandu'' (dumplings). The coastal area, adjacent to the

Yellow Sea The Yellow Sea is a marginal sea of the Western Pacific Ocean located between mainland China and the Korean Peninsula, and can be considered the northwestern part of the East China Sea. It is one of four seas named after common colour ter ...

, produces a lot of salt because the tideland in the area is developed and there is little rainfall. Due to the climate,

in the Hwanghae region has a clear and refreshing taste, so its brine is used as a soup on many occasions. ''Dongchimi'' brine is used as a broth for ''naengmyeon'' (cold buckwheat noodle dish), or for mixing with a bowl of chilled rice to make a midnight snack. The Hwanghae people are known for kindheartedness and rustic simplicity, so their cuisine reflects their nature. Hwanghae dishes are savory and simple, with less decoration such as mandu made in a larger size than other regions. The general taste is moderate, similar to that of

province. The most famous Hwanghae dish is '' Haeju bibimbap'', originating in

Haeju Haeju () is a city located in South Hwanghae Province near Haeju Bay in North Korea. It is the administrative centre of South Hwanghae Province. As of 2008, the population of the city is estimated to be 273,300. At the beginning of the 20th century ...

. It consists of fried rice with chopped pork, various ''

'' (sauteed vegetables), and sliced chicken, unlike other

bibimbap Bibimbap * ( , from Korean , literally "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means "mixing" and " bap" refers to cooked rice. ''Bibimbap'' is served as a bowl of warm white ri ...

varieties. It uses black soy sauce on slightly fried and salted rice instead of

Gochujang ''Gochujang'' (, from Korean: , ) or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgir ...

. Other typical main dishes are ''ssalbap'' (steamed rice), ''seariban'' (three steamed grains), '' japgokbap'' (various steamed grains), ''kimchibap'' (steamed rice with kimchi), and ''bijibap'' (rice with biji, residue in the preparation of tofu). File:Korean cuisine-Japgokbap-01.jpg, ''Japgokbap'', rice with multiple grains File:Korean.food-Sundubu.jjigae-01.jpg, '' Sundubu jjigae'', spicy soft tofu stew File:Korean pancake-Bindaetteok-04.jpg, ''

Bindaetteok ''Bindae-tteok'' (), or mung bean pancake, is a type of ''buchimgae'' (Korean pancake) that originated in the Pyongan Province. * It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape. Et ...

'', mung bean pancake File:Korean mung bean jelly-Cheongpomuk-01.jpg, '' Cheongpomuk'', seasoned mung bean starch jelly

Gangwon/Kangwon province

Gangwon (or Kangwon) cuisine is simple and plain and consists of dishes made with potato, corn, buckwheat, or seafood. Typical main dishes are also based on potatoes and maize with various cooking methods such as ''

Chuncheon Chuncheon (; ; formerly romanized as Chunchŏn; literally ''spring river'') is the capital of Gangwon Province in South Korea. The city lies in the north of the county, located in a basin formed by the Soyang River and Han River. There are some ...

dakgalbi'', ''gangnaengi bap'' (a bowl of steamed corn and rice), ''

makguksu ''Mak-guksu'' * () or buckwheat noodles is a Korean buckwheat noodle dish served in a chilled broth and sometimes with sugar, mustard, sesame oil or vinegar. It is a local specialty of the Gangwon province of South Korea, and its capital city, ...

'' (buckwheat noodle dish), '' patguksu'' (noodles in red bean soup), '' gamja ongsimi'' (potato dumpling soup), ''bangpungjuk'' (porridge made with '' Glehnia littoralis''), ''gangnaengi beombeok'' (mashed boiled corn with grains), and ''gamja beombeok'' (mashed boiled potato with grains). File:Korea-Gangneung-Makguksu-Cold buckwheat noodle dish-01.jpg, ''

Makguksu ''Mak-guksu'' * () or buckwheat noodles is a Korean buckwheat noodle dish served in a chilled broth and sometimes with sugar, mustard, sesame oil or vinegar. It is a local specialty of the Gangwon province of South Korea, and its capital city, ...

'', cold buckwheat noodles File:Korea-Sokcho-Gamja ongsimi-Potato dumpling soup-01.jpg, A bowl of '' gamja ongsimi'' (potato dumpling soup). File:Korean cuisine-Ojingeo sundae-01.jpg, ''Ojingeo sundae'', a variety of ''sundae'' (stuffed blood sausage), made with squid and various ingredients File:Korean potato pancake-Gamjajeon-01.jpg, ''

Gamjajeon ''Gamja-jeon'' * () or potato pancakes is a variety of '' jeon'', or Korean style pancake, made by pan-frying finely grated potato on a frying pan with any type of vegetable oil until golden brown. History Potatoes may have been introduced ...

'', potato pancake File:Korea-Sokcho-Sanchae jeongsik-Namul-01.jpg, ''

Namul Namul ( ko, 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (, "mountain namul"), and spring vegetables are called ''bom-namul'' (, "spring namul"). On t ...

Kaesong

Kaesong Kaesong (, ) is a special city in the southern part of North Korea (formerly in North Hwanghae Province), and the capital of Korea during the Taebong kingdom and subsequent Goryeo dynasty. The city is near the Kaesong Industrial Region close t ...

was the capital of

Goryeo Goryeo (; ) was a Korean kingdom founded in 918, during a time of national division called the Later Three Kingdoms period, that unified and ruled the Korean Peninsula until 1392. Goryeo achieved what has been called a "true national unificat ...

for almost 500 years, its culinary culture was highly developed. The luxurious style of Kaesong cuisine is frequently compared with those of

Seoul Seoul (; ; ), officially known as the Seoul Special City, is the Capital city, capital and largest metropolis of South Korea.Before 1972, Seoul was the ''de jure'' capital of the North Korea, Democratic People's Republic of Korea (North Korea ...

and

. Kaesong cuisine was traditionally treated as part of Gyeonggi cuisine, since Kaesong belonged to Gyeonggi province until the

Korean War {{Infobox military conflict , conflict = Korean War , partof = the Cold War and the Korean conflict , image = Korean War Montage 2.png , image_size = 300px , caption = Clockwise from top:{ ...

. However, it was incorporated into the administration of North Korea after the war while Gyeonggi province is administered by South Korea. '' Bossam kimchi'' (wrapped kimchi), ''

pyeonsu ( ko, 편수) is a square-shaped ''mandu (food), mandu'' (dumpling) in Korean cuisine. It is a food typically served in summer, served chilled, and dipped in soy sauce and vinegar. The city of Gaeseong in North Hwanghae Province is famous for it ...

'' (summer ''mandu'' in square shape), ''

sinseollo ''Sinseollo'' * () or royal hot pot is an elaborate dish consisting of meatballs, small and round '' jeonyueo'' (전유어), mushrooms, and vegetables cooked in a rich broth in Korean royal court cuisine. The dish is a form of '' jeongol'' (ela ...

'' (royal casserole), ''

seolleongtang ''Seolleongtang'' * () or ox bone soup is a Korean broth tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red ...

'' (beef tripe soup), '' chueotang'' (mudfish soup), ''joraengi tteokguk'' (dumpling soup), '' umegi'' (''tteok'' covered with syrup), and '' gyeongdan'' (ball-shaped ''tteok'') are representative Kaesong dishes. ''Umegi'', also called ''Kaesong juak'', is a holiday food of Kaesong, and known for its delicate style with a sweet and nutty taste. The dish is made by kneading a mixture of rice flour and glutinous rice flour with warm water, then shaping the dough into balls with either one pine nut or

jujube Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus '' Ziziphus'' in the buckthorn family Rhamnaceae. Description It is a smal ...

, then frying and coating them with syrup. File:North Korea-Kaesong-Tongil restaurant-02.jpg, A traditional Kaesong meal. File:Korean cuisine-Kaesong bossam kimchi-01.jpg, Kaesong bossam kimchi File:Korean rice cake-Tteok-Gyeongdan-02.jpg, Various ''gyeongdan'', ball-shaped ''

tteok ''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tte ...

''.

Gyeonggi province

Geographically, Gyeonggi province is located in the central region of the Korean peninsula. Until the Korean War it included

, the old capital of

. Mountain vegetables are obtained from those surrounding Seoul, while fish and seafood are harvested from the

, located to the west. In Gyeonggi cuisine, ''jeotgal'' (fermented salted seafood) is abundant, and among them '' jogijeot'' (made with croaker) and '' saeujeot'' (made with small shrimp) are often used as ingredients in ''kimchi''. The climate is relatively mild, and various types of cereal crops are harvested, so dishes made with grain crops are especially developed. ''

Ogokbap ''Ogok-bap'' * () or five-grain rice is a '' bap'' made of glutinous rice mixed with proso millet, sorghum, black beans, and red beans. It is one of the most representative dishes of ''Daeboreum'', the first full moon of the year in the Korean ...

'' (steamed five cereal crops), and ''chalbap'' (steamed glutinous rice) are enjoyed as main dishes. Although the province borders Seoul, its cuisine is generally simple, and its flavors and use of seasonings are moderate except in Kaesong cuisine. Due to the sophisticated culinary culture, and diverse dishes, Kaesong's cuisine is often compared with Seoul's cuisine and

Korean royal court cuisine Korean royal court cuisine (''Joseon Wangjo Gungjung yori'') was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cooker ...

. Since Gyeonggi province borders the provinces of Gangwon,

, the cuisine has much in common with the cuisines of these neighboring provinces, including flavors and naming conventions for dishes. Savory grain dishes are numerous, and include ''

sujebi ''Sujebi'' * (, in S. Korea), ''ttŭdŏ-guk'' (, in N. Korea), or hand-pulled dough soup, or Korean-style pasta soup, is a Korean traditional soup consisting of dough flakes roughly torn by hand, with various vegetables. The flavor and recipe ...

'' (dumpling soup), and '' beombeok'' (thick mixed-grain porridge). They are made with either pumpkin, potato, corn, wheat flour, or azuki beans. Noodle soups such as '' Jemul guksu'' (noodles in soybean paste soup), and '' memilkal ssakdugi'' (knife-cut noodle soup) also have a thick broth and a savory taste along with a soft texture in contrast with ''naeongmyeon'' in the clear '' dongchimi'' broth eaten in the northern region. '' Naengkongguk'' ( soybean soup with dumplings) is also a common dish which is also a local specialty of Chungcheong and Hwanghae provinces. File:Korean.food-Galbi-03.jpg,

Galbi ''Galbi'' * (), ''galbi-gui'' (), or grilled ribs, is a type of ''gui'' (grilled dish) in Korean cuisine. "''Galbi''" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare ribs or another meat is us ...

(grilled short ribs) is a famous dish in

Suwon Suwon (, ) is the capital and largest city of Gyeonggi-do, South Korea's most populous province which surrounds Seoul, the national capital. Suwon lies about south of Seoul. It is traditionally known as "The City of Filial Piety". With a popul ...

. File:Korean cuisine-Suyuk-02.jpg, ''Suyuk'', steamed meat File:Korean soup-Samgyetang-13.jpg, ''

Samgyetang ''Samgye-tang'' () or ginseng chicken soup, * meaning ginseng ( Kor. ''sam'') - chicken (Kor. ''gye'') - soup (Kor. ''tang'') in Korean, consists primarily of a whole young chicken ( ''poussin'') filled with garlic, rice, jujube, and ginseng. ...

'', chicken ginseng soup File:Korean_noodles-Kongguksu-01.jpg, ''

Kongguksu ''Kong-guksu'' * () or noodles in cold soybean soup is a seasonal Korean noodles, Korean noodle dish served in a cold soy milk broth. In the Korean language, kong means soybean and guksu means noodles. It comprises noodles made with wheat flour ...

'', cold soybean noodle soup File:Korean buckwheat jelly-Memilmuk muchim-01.jpg, ''Memilmuk muchim'', ''

memilmuk ''Memil-muk'' () or buckwheat jelly is a light gray-brown '' muk'' (jelly) made from buckwheat starch. It is commonly served as ''banchan'' (a side dish accompanying rice) as well as '' anju'' (food accompanying alcoholic drinks). In post-war K ...

'' (buckwheat starch jelly) and mixed vegetables

Seoul

Cuisine in the capital city of

is extravagantly presented, and prepared according to strict quality rules. Meals are served in small portions and include many dishes. Their cooking uses many seasonings, but the taste is not overly spicy. Typical main dishes include: ''

'' (beef soup with rice), '' gukbap'' (soup with rice), ''

tteokguk Tteokguk * () or sliced rice cake soup is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of the broth/soup ('' guk'') with thinly sliced rice cakes (''tteok''). It is tradition to eat ''tteokguk ...

'' (rice cake soup), '' heukimjajuk'' ( black sesame porridge), '' jatjuk'' (

pine nut Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are trad ...

porridge), '' memil mandu'' (dumpling with a buckwheat covering), '' saengchi mandu'' (dumpling stuffed with pheasant meat), and ''

'' (square-shaped mandu with vegetable filling). Among them, ''seolleongtang'' is the most widely known Seoul dish, and is also popular nationwide. It is said to be strongly associated with the Seonnongdan shrine in the neighborhood of Jegi-dong,

Dongdaemun-gu Dongdaemun District (, "Great Eastern Gate") is one of the 25 districts of Seoul, South Korea. Dongdaemun has a population of 346,770 (2010) and has a geographic area of 14.22 km2 (5.49 sq mi), and is divided into 14 '' dong'' (administrative ne ...

where the kings of Korea held an annual national ritual to pray for a good harvest. After the ritual everyone gathered to eat a beef soup together, which was made by boiling beef and its tripe in dozens of ''

gamasot ''Gamasot'' (), or simply ''sot'' (), is a big, heavy pot or cauldron used for Korean cooking. Origin The origins of the ‘sot’ originate in the "Chung" which is made of bronze. Researchers have speculated that copper would be easier to ha ...

s'' (

cauldron A cauldron (or caldron) is a large pot ( kettle) for cooking or boiling over an open fire, with a lid and frequently with an arc-shaped hanger and/or integral handles or feet. There is a rich history of cauldron lore in religion, mythology, and ...

s) with water. Representative Seoul soups or stews are: ''

'' (royal casserole), '' gaksaek jeongol'' (casserole made with various ingredients), ''

yukgaejang ''Yukgaejang'' * (, 肉개醬) or spicy beef soup is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of ''gom guk'', or thick soup, which ...

'' (spicy beef soup with rice), '' Gujeolpan'' (nine-sectioned plate), ''

galbijjim Galbi-jjim * () or braised short ribs is a variety of ''jjim'' or Korean steamed dish made with ''galbi'' (갈비, short rib). ''Galbijjim'' is generally made with beef or pork (돼지, dweji) short ribs. In the latter case, it is called ''dwej ...

'' (braised meat short ribs), '' tteokjjim'' (boiled ''tteok'', beef and vegetables), ''

tteokbokki (), or simmered rice cake, is a popular Korean food made from small-sized (long, white, cylinder-shaped rice cakes) called (; "rice cake noodles") or commonly (; " rice cakes"). * Eomuk (fish cakes), boiled eggs, and scallions are some comm ...

'' (stir-fried ''tteok'' and vegetables), braised dishes in

soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or '' As ...

such as '' honghapcho'' and '' jeonbokcho'' respectively made with mussels and abalone, and '' gannap'' (beef liver pancake). Raw dishes such as '' gaphoe'' (seasoned raw beef

tripe Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's ...

), '' gulhoe'' (raw oyster) are also part of Seoul cuisine. Pressed or dried dishes such as ''

pyeonyuk ''Pyeonyuk'' () is a traditional Korean dish, which consists of thinly sliced meat that has been boiled and pressed. Either beef or pork may be used to make the dish. It is eaten as '' anju'' (an accompaniment to alcoholic drinks), or used as ...

'' made with ox's tongue or

brisket Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectora ...

, ''

jokpyeon ''Jokpyeon'' () is a dish in Korean cuisine prepared by boiling cow's trotters and other cuts with high collagen content, such as cow's head, skin, tail and pig's head in water for a long time, so that the stewing liquid sets to form a jelly-lik ...

'' (gelatin), '' eochae'' (parboiled fish fillet), ''

yukpo ( ko, 육포) is a type of ''Po (food), po'' or dried meat, made from beef. It is a traditional Korean food, commonly eaten as snack food, ''banchan'' (food accompanying ''bap (food), bap'') or ''anju (food), anju'' (food accompanying ''Korean al ...

'' (beef jerky), ''suran'' (

poached egg A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), as opposed to simmering or boiling. This method of preparation can yield more delicately cooked eggs than cooking at higher temperatures such as ...

), '' sukju namul'' (sauteed mung bean spouts), '' mugeun namul bokkeum'' (sauteed dried various mountain vegetables), '' hobakseon'' (steamed stuffed zucchini), '' gimssam'' (wraps with '' gim'', seaweed), '' maedeup jaban'' (fried

kelp Kelps are large brown algae seaweeds that make up the order Laminariales. There are about 30 different genera. Despite its appearance, kelp is not a plant - it is a heterokont, a completely unrelated group of organisms. Kelp grows in "underwa ...

in a ribbon shape), are ''

'' representing Seoul cuisine. ''Gujeolpan'' and ''sinseollo'' especially demonstrate the sophisticated style of Seoul cuisine. Dried fish such as ''

gulbi ''Larimichthys polyactis'', called the redlip croaker, small yellow croaker, little yellow croaker or yellow corvina, is a species of croaker native to the western Pacific, generally in temperate waters such as the East China Sea and the Yellow ...

'' (dried salted yellow croaker), ''

gwamegi ''Gwamegi'' is a Korean half-dried Pacific herring or Pacific saury made during winter. It is mostly eaten in the region of North Gyeongsang Province in places such as Pohang, Uljin, and Yeongdeok, where a large amount of the fish are harvested. ...

'' (half-dried Pacific herring or

Pacific saury The Pacific saury (''Cololabis saira'') is a member of the family Scomberesocidae. Saury is a seafood in several East Asian cuisines and is also known by the name mackerel pike. Biology Saury is a fish with a small mouth, an elongated body, ...

), '' amchi'' (dried salted brown croaker) are grilled or

pan-fried Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, ...

to make '' jeon'', Korean style pancakes. Seoul cuisine has a lot of '' mitbanchan'' (basic side dishes made for preservation) such as ''

'' (beef jerky), ''

jeotgal ''Jeotgal'' () or ''jeot'' (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ''jeotgal'' can range from flabby, solid pi ...

'' (salted fermented seafood) and '' jangajji'' (pickles). Unique kimchi found in Seoul are '' jang kimchi'' (water kimchi seasoned with soy sauce,) and '' suk kkakdugi'' (kimchi made with parboiled

). During the

, the villages of Bukchon and Namchon were referred to as ''"Namju Byukbyeong"'', which literally means "Namchon for alcoholic beverages, Bukchon for ''tteok''" (rice cakes), because ''tteok'' were made on many occasions in Seoul. There are many ''tteok'' made with high-quality ingredients, that take a lot of work to produce, in Seoul cuisine such as '' danja''. It is usually used as a decoration for other ''tteok'' and is shaped into a ball or a square after its dough is pounded and stuffed with a sweetened filling and covered with ''

gomul ''Gomul'' () refers to a number of powdered coatings, toppings, fillings, or dips in Korean cuisine. Uses ''Gomul'' is used to improve the appearance and taste of ''tteok'' (rice cake), including ''injeolmi'', '' danja'', and '' gyeongdan'', as ...

'' (powder coating or sliced fruits). The ''danja'' varieties are made with jujube, '' Artemisia princeps var. orientalis'' (sunflower-like plant), chestnut, ''

yuzu Yuzu (''Citrus junos'', from Japanese or ) is a citrus fruit and plant in the family Rutaceae of East Asian origin. Yuzu has been cultivated mainly in East Asia, though recently also in New Zealand, Australia, Spain, Italy, and France. ...

'' (a citrus fruit), Gingko seeds, ''

gotgam Dried persimmon is a type of traditional dried fruit snack in East Asia. Known as ''shìbǐng'' () in Chinese, ''hoshigaki'' () in Japanese, and ''gotgam'' () in Korean, it is traditionally made in the winter, by air drying Oriental persimmon ...

'' (dried persimmon), ''Coix lacryma-jobi'' var. ''ma-yuen'' (a grain), and '' seogi'' (a lichen - ''Umbilicaria esculenta''). Other typical ''tteok'' include: '' duteop tteok'' covered with azuki bean crumbles, '' sangchu tteok'' made with

lettuce Lettuce (''Lactuca sativa'') is an annual plant of the family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, ...

, '' gaksaekpyeon'' made by adding color or flavors, '' neuti tteok'' made with young leaves of ''

Zelkova serrata ''Zelkova serrata'' (Japanese zelkova, Japanese elm or keyaki or keaki; ja, 欅 (ケヤキ) keyaki /槻 (ツキ) tsuki; ; ko, 느티나무 neutinamu) is a species of the genus ''Zelkova'' native to Japan, Korea, eastern China and Taiwan.Flora ...

'', '' yaksik'' made with nuts and jujubes, ''

hwajeon ''Hwajeon'' (), or flower cake is a small Korean pan-fried rice cake. It is made out of glutinous rice flour, honey and edible petals from seasonal flowers, such as rhododendron. It is eaten during the festivals of '' Samjinnal'' and Buddha's ...

'' made with flower petals, '' juak'' made by pan-frying and honey-glazing, '' mulhobak tteok'' made with pumpkin, and '' solbangul tteok'' made with

pine cone A conifer cone (in formal botanical usage: strobilus, plural strobili) is a seed-bearing organ on gymnosperm plants. It is usually woody, ovoid to globular, including scales and bracts arranged around a central axis, especially in conifers an ...

s. Typical ''

'' or Korean confectioneries are ''

yakgwa ''Yakgwa'' (), also called ''gwajul'' (), is a type of ''yumil-gwa'', which is deep-fried, wheat-based ''hangwa'' (Korean confection) made with honey, ''cheongju'' (rice wine), sesame oil, and ginger juice. Traditionally, the sweet was offered ...

'', '' mandugwa'', '' maejakgwa'', and various types of '' yeotgangjeong'' and '' dasik''. Both ''yakgwa'' and ''maejakgwa'' are fried pastries made with wheat flour and honey each having a distinctive shape and texture; the former with a flower pattern shape and a soft texture; the latter in a ribbon shape with a crispy texture. ''Mandugwa'' is a confectionery made by frying a dumpling filled with sweetened jujube. ''Yeotgangjeong'', or taffy rice cracker, is covered with sesame seeds, peanuts, or ground pine nuts. ''Dasik'' is a pattern pressed cake eaten when drinking tea, made with black sesame seeds, soybean, pollen powders, chestnut, starch, rice or a mixture of wheat flour and honey.Ttuk, Hangwa
Food in Korea Various ''

hwachae ''Hwachae'' () is a general term for traditional Korean punches, made with various fruits or edible flower petals. The fruits and flowers are soaked in honeyed water or honeyed magnolia berry juice. In modern South Korea, carbonated drinks and/o ...

'' (Korean

punch Punch commonly refers to: * Punch (combat), a strike made using the hand closed into a fist * Punch (drink), a wide assortment of drinks, non-alcoholic or alcoholic, generally containing fruit or fruit juice Punch may also refer to: Places * Pu ...

) and teas are also part of Seoul cuisine. ''Hwachae'' is eaten cold and made with fruits (e.g. '' omija hwachae''), edible flower petals (e.g. '' jindallae hwachae''), ''tteok'' (e.g. '' wonsobyeong''), steamed grains (e.g. '' bori sudan''), or traditional medical ingredients. Examples of fruit teas are: '' yujacha'', '' mogwacha'', '' omijacha'', '' gugijacha'', and '' daechucha''. On the other hand, typical herbal teas can be made with spices like ginger and

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakf ...

, herbs such as Ginseng radicle, ''

Angelica ''Angelica'' is a genus of about 60 species of tall biennial and perennial herbs in the family Apiaceae, native to temperate and subarctic regions of the Northern Hemisphere, reaching as far north as Iceland, Lapland, and Greenland. They gr ...

'', or grains such as ''

Senna obtusifolia ''Senna obtusifolia'', known by the common names Chinese senna, American sicklepod, sicklepod, etc., is a plant in the genus '' Senna'', sometimes separated in the monotypic genus ''Diallobus''. It grows wild in North, Central, and South America, ...

''. At

royal court A royal court, often called simply a court when the royal context is clear, is an extended royal household in a monarchy, including all those who regularly attend on a monarch, or another central figure. Hence, the word "court" may also be appl ...

, '' jehotang'' was considered the best summer drink. This cold drink is made with honey, water, and the powders of dried and roasted ''

Prunus mume ''Prunus mume'' is an East Asian and Southeast Asian tree species classified in the ''Armeniaca'' section of the genus ''Prunus'' subgenus ''Prunus''. Its common names include Chinese plum, Japanese plum, and Japanese apricot. The flower, long ...

'' fruits, '' Amomi Semen'', '' Sandalwood Red'', and ''

Amomum tsao-ko ''Lanxangia tsaoko'', formerly ''Amomum tsao-ko'', is a ginger-like plant known in English by the transliterated Chinese name (). It grows at high altitudes in Yunnan, as well as the northern highlands of Vietnam. Both wild and cultivated plants ...

''. '' Ogwacha'', which literally means "five fruits", is made with walnuts, chestnuts, Gingko seeds, jujube, and ginger. File:Korean royal court cuisine-Sinseollo-Casserole-01.jpg, ''

Sinseollo ''Sinseollo'' * () or royal hot pot is an elaborate dish consisting of meatballs, small and round '' jeonyueo'' (전유어), mushrooms, and vegetables cooked in a rich broth in Korean royal court cuisine. The dish is a form of '' jeongol'' (ela ...

'', royal casserole File:Korean.food-Seolleongtang-01.jpg, ''

Seolleongtang ''Seolleongtang'' * () or ox bone soup is a Korean broth tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red ...

'' File:Korean_soup-Yukgaejang-01.jpg, ''

Yukgaejang ''Yukgaejang'' * (, 肉개醬) or spicy beef soup is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of ''gom guk'', or thick soup, which ...

'' File:Korean shredded mung bean jelly with vegetables-Tangpyeongchae-01.jpg, ''

Tangpyeongchae ''Tangpyeong-chae'' * (, 蕩平菜) or mung bean jelly salad is a Korean dish that was part of the Korean royal court cuisine. It is made by mixing julienned ''nokdumuk'', mung bean sprouts, watercress, stir-fried shredded beef, thinly shredde ...

'', shredded mung bean jelly with vegetables

Chungcheong province

consists of the provinces of

North Chungcheong North Chungcheong Province ( ko, 충청북도, ''Chungcheongbuk-do''), also known as Chungbuk, is a province of South Korea. North Chungcheong has a population of 1,578,934 (2014) and has a geographic area of located in the Hoseo region in the ...

, which is landlocked, and

South Chungcheong South Chungcheong Province ( ko, 충청남도, ''Chungcheongnam-do''), also known as Chungnam, is a province of South Korea. South Chungcheong has a population of 2,059,871 (2014) and has a geographic area of 8,204 km2 (3,168 sq mi) located i ...

, which faces the Yellow Sea to its west. Although there are many differences between the two provinces' geographical conditions, the locals in both generally engage in agriculture as their primary occupation. The Yedang Plain, in the area adjacent to the

Baengma River The Geumgang River is located in South Korea. It is a major river that originates in Jangsu-eup, North Jeolla Province. It flows northward through North Jeolla and North Chungcheong Provinces and then changes direction in the vicinity of Great ...

in South Chungcheong province provides an abundant harvest of grain crops, while the Yellow Sea is a good fishery. During the

Three Kingdoms period of Korea Samhan or the Three Kingdoms of Korea () refers to the three kingdoms of Goguryeo (고구려, 高句麗), Baekje (백제, 百濟), and Silla (신라, 新羅). Goguryeo was later known as Goryeo (고려, 高麗), from which the modern name '' ...

(57 BC – 668 AD), barley and millet were the respective main dishes for the

Silla Silla or Shilla (57 BCE – 935 CE) ( , Old Korean: Syera, Old Japanese: Siraki2) was a Korean kingdom located on the southern and central parts of the Korean Peninsula. Silla, along with Baekje and Goguryeo, formed the Three Kingdoms o ...

kingdom (57 BC–935) and the

Goguryeo Goguryeo (37 BC–668 AD) ( ) also called Goryeo (), was a Korean kingdom located in the northern and central parts of the Korean Peninsula and the southern and central parts of Northeast China. At its peak of power, Goguryeo controlled mos ...

kingdom (37 BC–668), whereas rice was assumed to have been the main grain for the

Baekje Baekje or Paekche (, ) was a Korean kingdom located in southwestern Korea from 18 BC to 660 AD. It was one of the Three Kingdoms of Korea, together with Goguryeo and Silla. Baekje was founded by Onjo, the third son of Goguryeo's founder J ...

kingdom (18 BC–660). Chungcheong province was the home province of Baekje. File:Korean.noodle-Kalguksu-01.jpg, '' Kalguksu'', knife-cut noodle soup File:Korean.food-Yukhoe-01.jpg, ''

Yukhoe ''Yukhoe'' ( ko, 육회 ) is a raw meat dish in Korean cuisine. It is most commonly made of beef but it can come in various kinds and cuts of meat. ''Yukhoe'' literally means 'raw (''hoe'', ) meat (''yuk'', )'. Therefore, in the strictest context ...

'', raw seasoned beef File:Korean cuisine-Jeyuk bokkeum-01.jpg, ''Jeyuk bokkeum'', stir-fried pork in ''

gochujang ''Gochujang'' (, from Korean: , ) or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgir ...

'' (chili pepper paste) File:Korean cuisine-Deodeok gui-01.jpg, ''Deodeok gui'', grilled ''

Codonopsis lanceolata ''Codonopsis lanceolata'', also called deodeok or lance asiabell, is a flowering plant native to East Asia ( China, Japan, Korea, and the Russian Far East). It is a variety of bonnet bellflower. Description It is a hardy perennial climber that ...

'' File:Korean rice cake-Sirutteok-01.jpg, '' Pat sirutteok'', steamed rice cake covered with azuki bean crumbles

Southern region

Jeolla province

The cuisine of the southwestern region of

, consisting of the provinces of

and

South Jeolla South Jeolla Province (; ''Jeollanam-do''; ), also known as Jeonnam, is a province of South Korea. South Jeolla has a population of 1,902,324 (2014) and has a geographic area of located in the Honam region at the southwestern tip of the Korea ...

, is famous for its rich and sumptuous style, comparable with Kaesong's cuisine. While Kaesong cuisine, which retains the tradition of the

Dynasty, is very conservative, Jeolla cuisine preserves a unique culinary tradition that has been handed from

Yangban The ''yangban'' () were part of the traditional ruling class or gentry of dynastic Korea during the Joseon Dynasty. The ''yangban'' were mainly composed of highly educated civil servants and military officers—landed or unlanded aristocrats ...

(noble class) of the

. Jeolla region includes the fertile

Honam Plain Honam (; literally "south of the lake") is a region coinciding with the former Jeolla Province in what is now South Korea. Today, the term refers to Gwangju, South Jeolla and North Jeolla Provinces. The name "Jeonla-do" is used in the names of t ...

that provides an abundant harvest of rice. The

and

East China Sea The East China Sea is an arm of the Western Pacific Ocean, located directly offshore from East China. It covers an area of roughly . The sea’s northern extension between mainland China and the Korean Peninsula is the Yellow Sea, separated ...

which are adjacent to the west and east offer a variety of seafood for the table. File:Korean cuisine-Jeonju bibimbap-01.jpg, '' Jeonju bibimbap'', a variety of

(mixed rice with vegetables). File:Korean cuisine-Samhap-01.jpg, ''Samhap'' (lit.three combination) consists of cooked pork, kimchi, and hongeohoe (fermented raw Raja Kenojei) File:Korean cucumber salad-Hongeohoe chomuchim.jpg, ''Hongeohoe chomuchim'', Raja Kenojei seasoned with a sour and hot and spicy sauce File:Korean cuisine-Dureup bugak and Chal jeonbyeong.jpg, ''Dureup bugak'' (fried shoots of ''

Aralia elata ''Aralia elata'', the Japanese angelica tree, Chinese angelica-tree, or Korean angelica-tree, is a woody plant belonging to the family Araliaceae. It is known as ''tara-no-ki'' (; ) in Japanese, and ''dureup-namu'' () in Korean. Description It i ...

'') and ''chal jeonbyeong'' (glutinous rice pancake) File:Korean fruit punch-Sujeonggwa-02.jpg, ''

Sujeonggwa Sujeonggwa is a Korean traditional cinnamon punch. Dark reddish brown in color, it is made from mainly cinnamon, sugar, water and ginger. It's often served with ''gotgam'' (dried persimmon) and garnished with pine nuts. The punch is made by bre ...

'', persimmon punch

Gyeongsang province

Gyeongsang cuisine is based on

province, consisting of the

and

South Gyeongsang South Gyeongsang Province ( ko, 경상남도, translit=Gyeongsangnam-do, ) is a province in the southeast of South Korea. The provincial capital is at Changwon. It is adjacent to the major metropolitan center and port of Busan. The UNESCO World H ...

provinces. The region has a similar climate to that of

province because both geographically border two seas—Gyeongsang province borders the

(East Sea) to the east, and the

to the south. However, the types of fish harvested are different. Fish are regarded as the best foodstuff in Gyeongsang cuisine. Seafood is variously cooked in the cuisine, and especially ''

'' (raw sliced seafood, is considered the best delicacy. Soups made with fresh fish are common in Gyeongsang province, unlike other mountainous and landlocked regions. '' Myeolchi jeot'' (fermented salted anchovies) is the most commonly prepared ''

'' (fermented salted seafood); the number of ''jeotgal''-type dishes placed on the table for a meal is second only to those prepared in

Jeolla province Jeolla Province (, ) was one of the historical Eight Provinces of Korea during the Kingdom of Joseon in today Southwestern Korea. It consisted of the modern South Korean provinces of North Jeolla, South Jeolla and Gwangju Metropolitan City as ...

. The style of Gyeongsang cuisine is simple with less decoration, while various seasonings are used heavily, so the taste is even more salty and hot and spicy than Jeolla's. Diverse grains can be grown in the province and noodles are the most enjoyed dish among the foods made with grains. The locals prefer noodles with a soft texture made by mixing raw soybean powder, cut by a kitchen knife.

Andong Andong () is a city in South Korea, and the capital of North Gyeongsang Province. It is the largest city in the northern part of the province with a population of 167,821 as of October 2010. The Nakdong River flows through the city. Andong is a ...

, a city that was once the center of Korea's

Confucianist Confucianism, also known as Ruism or Ru classicism, is a system of thought and behavior originating in ancient China. Variously described as tradition, a philosophy, a religion, a humanistic or rationalistic religion, a way of governing, or ...

traditions, has a wide variety of local delicacies. Along with ''

Andong jjimdak Andong-jjimdak () is a variety of ''jjim'' (a Korean steamed or boiled dish), which originated in the city of Andong, Gyeongsangbuk-do Province and is made with chicken, various vegetables marinated in a ''ganjang'' (Korean soy sauce) based sauc ...

'', it is the birthplace of '' heotjesabap'' (fake

jesa Jesa (, ) is a ceremony commonly practiced in the East Asian cultural sphere. Jesa functions as a memorial to the ancestors of the participants. Jesa are usually held on the anniversary of the ancestor's death. The majority of Catholics, Buddh ...

food), '' Andong soju'', ''salted

mackerel Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. ...

'',http://www.hansik.org/zh/restaurant/recommendRestaurantView.do?&fboardId=1075 and a spicy variety of '' sikhye'' (a fermented rice drink). File:Korean cuisine-Jinju bibimbap-01.jpg, '' Jinju bibimbap'', a variety of

originating in

Jinju Jinju () is a city in South Gyeongsang Province, South Korea. It was the location of the first (1592) and second (1593) Sieges of Jinju by Japanese forces during the Imjin War. The Republic of Korea Air Force Education and Training Command is ...

File:Korean.food-Andong.Hansik-Heotjesabab.jpg, '' Heotjesabap'', a variety of

originating in

File:Korean pan cake-Dongnae pajeon-01.jpg, '' Dongnae pajeon'', green scallion pancake, a local specialty of

Busan Busan (), officially known as is South Korea's most populous city after Seoul, with a population of over 3.4 million inhabitants. Formerly romanized as Pusan, it is the economic, cultural and educational center of southeastern South Korea ...

. File:Korean clam soup-Jaecheopguk-01.jpg, '' Jaecheopguk'', a clear

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling soli ...

made with small

freshwater Fresh water or freshwater is any naturally occurring liquid or frozen water containing low concentrations of dissolved salts and other total dissolved solids. Although the term specifically excludes seawater and brackish water, it does incl ...

clam Clam is a common name for several kinds of bivalve molluscs. The word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. Clams have two shel ...

s called ''jaecheop'' (재첩, ''

Corbicula fluminea ''Corbicula fluminea'' is a species of freshwater clam native to eastern Asia which has become a successful invasive species throughout North America, South America, and Europe. ''Corbicula fluminea'' is commonly known in the west as the Asian cl ...

'') File:Korean rice cake-Tteok-Bupyeon-01.jpg, ''

Bupyeon ''Bupyeon'' () is a type of steamed ''tteok'' (rice cake), used in traditional weddings. It is a local specialty of Miryang, South Gyeongsang Province. Preparation Glutinous rice flour is kneaded with boiling water and rolled into small round c ...

Jeju Island

Jeju Island is the southernmost and largest island isolated from the

. Due to its lack of fresh water, paddy farming is only done on a small scale on the island. The cultivation of

cereal crop A cereal is any grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. Cereal grain crops are grown in greater quantities and provide more food en ...

s such as

, buckwheat, and barley being the main feature of the island's agriculture. As a result, the traditional Jeju meal generally consists of '' japgokbap,'' which is a bowl of steamed multiple grains as a main dish, with various salted dried fish called ''jaban'' as

(side dishes), and a soup based on ''

doenjang ''Doenjang'' * (; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soybean fer ...

'' (soybean paste) such as ''baechuguk'' made with

, ''kongnipguk'' made with soybean leaves, or ''muguk'' made with

. Jeju dishes are made with simple ingredients, and the taste is generally salty. Raw seafood called ''

'' is commonly consumed as a part of the meal. The warm weather affects Jeju's cuisine in that ''gimjang'', preparing kimchi in late autumn for winter consumption, is not necessary there unlike in the other provinces. Only a small amount of kimchi is pickled by Jeju's locals. Representative main dishes in Jeju cuisine are porridge made with fish, seafood, seaweeds, or mushrooms. Examples include: ''

jeonbokjuk Jeonbok-juk * () or abalone rice porridge is a variety of '' juk'' (죽; 粥), or Korean porridge, made with abalone and white rice. Abalone is regarded as a high quality ingredient in Korean cuisine and was often presented as a gift to the kin ...

'' made with

abalone Abalone ( or ; via Spanish , from Rumsen ''aulón'') is a common name for any of a group of small to very large marine gastropod molluscs in the family Haliotidae. Other common names are ear shells, sea ears, and, rarely, muttonfish or mutto ...

, ''okdomjuk'' made with Red tilefish, ''gejuk'' made with crabs, ''gingijuk'' made with small crabs called ''bangge'' (''

Helice tridens ''Helice tridens'' is a species of crab which lives on mudflats around the coasts of Japan and the Korean Peninsula. Ecology It is semi-terrestrial, returning to the sea to spawn. The species appears to be adversely affected by the presence of ...

''), ''maeyeoksae juk'' made with young

wakame Wakame ''(Undaria pinnatifida)'' is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups ...

, and ''chogijuk'' made with

shiitake The shiitake (alternate form shitake) (; ''Lentinula edodes'') is an edible mushroom native to East Asia, which is now cultivated and consumed around the globe. It is considered a Medicinal fungi, medicinal mushroom in some forms of tradition ...

. File:Korean abalone porridge-Jeonbokjuk-03.jpg, ''

Jeonbokjuk Jeonbok-juk * () or abalone rice porridge is a variety of '' juk'' (죽; 粥), or Korean porridge, made with abalone and white rice. Abalone is regarded as a high quality ingredient in Korean cuisine and was often presented as a gift to the kin ...

'', abalone porridge File:Korean cuisine-Jeju Island-Obunjagi ttukbaegi-01.jpg, ''Obunjagi ttukbaegi'',a stew made with variously colored

(''Haliotis diversicolor'') in a ''

ttukbaegi A ''ttukbaegi'' () is a type of '' oji-gureut'', which is an ''onggi'' coated with brown-tone ash glaze. The small, black to brown earthenware vessel is a cookware/serveware used for various ''jjigae'' (stew), '' gukbap'' (soup with rice), or ...

'' pot File:Korean cuisine-Jeju Island-Okdom gui-Grilled Tilefish-01.jpg, ''Okdom gui'', grilled

Tilefish 250px, Blue blanquillo, ''Malacanthus latovittatus'' Tilefishes are mostly small perciform marine fish comprising the family Malacanthidae. They are usually found in sandy areas, especially near coral reefs. Commercial fisheries exist for th ...

File:Korean cuisine-Jeju-Jari mulhoe-Sliced raw damselfish with spicy sauce-01.jpg, ''Jari mulhoe'', mulhoe (sliced raw fish with a mixture of water and spice sauce)'', made with Damselfish (''Chromis notata''). File:Korean fruit punch-Milgam hwachae-02.jpg, '' Milgam hwachae'',

Mandarin orange The mandarin orange (''Citrus reticulata''), also known as the mandarin or mandarine, is a small citrus tree fruit. Treated as a distinct species of orange, it is usually eaten plain or in fruit salads. Tangerines are a group of orange-colou ...

punch.

References

* *

External links

Official site of Korea National Tourism List of Korean Food

Food in Korea
at the Korea Agro-Fisheries Trade Corporation

{{DEFAULTSORT:Korean Regional Cuisine