A FOOD TRADITION
Gyeongsang Cuisine
Gyeongsang cooking favors bold flavors and seafood, with distinctive noodle dishes, pork soups, regional rice dishes, and market foods.
Dishes linked to this cuisine
1–12 of 40
Andong Guksi
Andong Guksi is an Andong-style wheat-noodle soup served in a clear savory broth with green onion and optional egg or meat garnishes.
Andong Jjimdak
A braised Andong chicken dish combining chicken, vegetables, glass noodles, and a savory-sweet soy-based sauce.
Andong Kalguksu
Andong Kalguksu is a Korean hand-cut wheat-noodle soup typically prepared with a light stock, green onion, and seasonal vegetables.
Andong Salted Mackerel
Andong salted mackerel is mackerel cured with salt and typically grilled or steamed before serving.
Andong Sikhye
Andong Sikhye is a spicy fermented Korean rice beverage prepared with malted barley, rice, radish, and aromatics.
Bibim Dangmyeon
Bibim Dangmyeon is a Busan-style dish of chewy glass noodles tossed with a spicy, sweet, and tangy seasoning sauce and vegetables.
Busan Eomuk
Busan eomuk is a Korean fish cake made from seasoned seafood paste, often shaped on skewers and served with a savory broth.
Chungmu Gimbap
Chungmu Gimbap is a Korean dish of plain rice rolls wrapped in seaweed and served with seasoned squid and spicy radish salad.
Daegu Tang
A Korean Daegu-style cod soup made with cod, radish, aromatics, and a seasoned clear or spicy broth.
Daegu Ttaro Hanjeongsik
A Daegu-style Korean set meal presenting rice separately from soup alongside an assortment of seasoned vegetables, proteins, and banchan.
Daegu Ttaro-gukbap
A hot Daegu rice-and-soup dish served with the rice separately from a beef broth seasoned with vegetables and aromatics.
Dongnae Pajeon
Dongnae Pajeon is a savory Korean pancake made with green onions, batter, egg, and a typical assortment of seafood.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.