A FOOD TRADITION

Gangwon Cuisine

Gangwon cuisine reflects the mountainous east and northeast of the Korean Peninsula, together with the coast along the East Sea. Mountain crops such as potatoes, buckwheat, corn, wild greens, and acorns appear alongside pollock, squid, herring, and other seafood. Traditional cooking emphasizes drying, fermenting, boiling, and making substantial noodles, porridges, pancakes, and broths from hardy local staples. Well-known examples include makguksu buckwheat noodles, gamja-ongsimi potato dumplings or dough pieces, and dried pollock preparations such as hwangtae dishes. Coastal and inland styles differ considerably, but both are conventionally associated with Gangwon’s geography and seasonal foodways.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.