Regional Specialties
Unique local flavors from each region
Signature dishes that define each region of Korea, from Jeonju to Busan.
When you are moving from city to city, one meal can make you want to understand the mood of a place. These foods can taste different even with the same ingredients, shaped by the local climate, market culture, and long-standing cooking methods. Because they start with familiar elements such as rice, noodles, chicken, and seafood, they are approachable even for first-time travelers to Korea.
Bibimbap is great for experiencing many textures in one bowl, with assorted seasoned vegetables and Gochujang mixed into rice. Dak-galbi combines chicken in a spicy marinade with vegetables stir-fried together on a hot plate, making it easy to share. Buckwheat Noodles are served in cold broth, so they go well with hot weather or after eating something spicy. When ordering, it helps to ask whether the spice level and seasoning can be adjusted.
Gomtang
곰탕 · gom-tang
Gomtang is a type of soup that is made by simmering beef bones and brisket for a long time to create a milky and mild broth, served with thinly sliced boiled meat, noodles, and rice. The broth itself is lightly seasoned, so it's best to add salt and chopped green onions to taste, and adding a bit of cubed radish kimchi broth enhances the flavor. It is served piping hot in an earthenware pot, so it's advisable to be careful with the first sip.
Jjimdak (Braised Chicken)
찜닭 · jjimdak
This dish is made by steaming chicken in a soy sauce marinade, characterized by its tenderness and deep flavor. There is very little broth, and the seasoning is well absorbed by the chicken, making it great to eat with rice.
Dak-galbi
닭갈비 · dak-galbi
A spicy grilled dish made by marinating chicken in gochujang and stir-frying it on a hot plate. It is usually stir-fried with cabbage, sweet potato, and rice cakes for a rich flavor.
Buckwheat Noodles
막국수 · mak-guksu
A traditional noodle dish from Gangwon Province made by mixing buckwheat noodles with cold broth. It is characterized by its cool and nutty taste and is very popular as a summer delicacy.
Buckwheat Pancake
메밀전 · memil-jeon
This is a savory pancake made by mixing buckwheat flour, characterized by its nutty and light taste. It is crispy on the outside and moist on the inside, typically served with a dipping sauce made of soy sauce and vinegar.
Cold Buckwheat Noodles
물냉면 · mul-naengmyeon
This dish features chewy noodles made from buckwheat that are served in a chilled broth, enjoyed with the cool, clear Dongchimi (radish water kimchi) or meat broth mixed with ice flakes. It's seasoned with mustard and vinegar to taste and is enjoyed not only in hot summer days but also as a refreshing finish to a meat meal.
Bibimbap
비빔밥 · bi-bim-bap
A representative Korean rice dish topped with various vegetables, meat, and eggs, mixed with gochujang.
Spicy Braised Monkfish
아구찜 · agu-jjim
A traditional Korean dish in which monkfish is steamed with spicy gochujang seasoning, characterized by a soft and chewy texture. It includes vegetables such as bean sprouts and minari, with the seasoning well absorbed. It is usually served on a large plate to be shared among several people.
Soy Sauce Marinated Raw Crab
간장게장 · ganjang-gejang
A salty and savory side dish made by marinating fresh flower crabs in soy sauce seasoning. The crab meat is tender and infused with the deep flavor of soy sauce.
