A FOOD TRADITION
Seoul and Gyeonggi Cuisine
Seoul and Gyeonggi cooking combines capital-city specialties with hearty soups, noodles, grilled meats, and foods from the surrounding plains.
Dishes linked to this cuisine
13–24 of 40
Eomuk Tang
Eomuk Tang is a hot Korean soup of fish cakes simmered in a clear seasoned broth with green onion.
Gamjatang
Gamjatang is a spicy Korean pork-backbone stew containing potatoes, napa cabbage, green onion, and perilla seed, served hot.
Gimbap
Gimbap is a Korean seaweed rice roll filled with seasoned vegetables and variable additions such as egg, meat, or seafood.
Golbaengi Muchim
Golbaengi Muchim is a spicy Korean salad of whelk mixed with vegetables, vinegar, sugar, and seasoned chili paste.
Icheon Ssalbap
Icheon Ssalgap is a Korean rice-centered meal featuring locally associated short-grain rice cooked until tender and served as the main staple.
Janchi Guksu
Janchi Guksu is a warm Korean noodle soup made with wheat noodles in a clear anchovy-and-kombu broth and topped with vegetables, egg, and scallions.
Jjolmyeon
Jjolmyeon is a chilled Korean noodle dish of chewy wheat noodles and crisp vegetables coated in a sweet, spicy, tangy gochujang-based sauce.
Jokbal
Jokbal is Korean pig’s feet simmered until tender in a seasoned braising liquid and served warm, often sliced.
Kalguksu
Kalguksu is a Korean soup of hand-cut wheat noodles served hot in a savory broth, often with green onion and occasional seafood.
Kimchi Jjigae
A deeply savory Korean stew that simmers aged kimchi with broth, pork or other protein, tofu, and aromatic vegetables.
Kkaetnip Jangajji
Kkaetnip jangajji is perilla leaves preserved in a savory soy-based brine and served as a Korean side dish.
Manduguk
Manduguk is a hot Korean soup containing dumplings, commonly filled with pork, tofu, and green onion in a seasoned broth.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.