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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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