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
25–36 of 40
Mayak Gimbap
Mayak gimbap is a small Korean seaweed rice roll filled with simple seasoned vegetables and commonly served with a soy-based dipping sauce.
Ojingeo Bokkeum
Ojingeo Bokkeum is squid stir-fried with a sweet-spicy Korean sauce and vegetables.
Pajeon
Pajeon is a Korean savory scallion pancake made from a flour batter and pan-fried until crisp at the edges.
Patbingsu
Patbingsu is a Korean shaved-ice dessert topped with sweetened red-bean paste and often additional milk, fruit, or rice-cake toppings.
Pocheon Idong Galbi
Pocheon Idong Galbi is Korean-style beef short ribs marinated in a sweet-savory soy-based mixture and grilled over heat.
Saengseon Gui
Saengseon Gui is Korean fish seasoned simply and grilled or pan-grilled until browned and cooked through.
Seolleongtang
Seolleongtang is a milky-white Korean soup made by slowly simmering beef bones and beef, then serving the broth hot with green onion and salt.
Spicy Tteokbokki
Spicy tteokbokki is a Korean street-food dish of chewy rice cakes simmered in a sweet and spicy gochujang-based sauce.
Sujebi
A Korean soup of hand-torn wheat-flour dough pieces cooked with vegetables in a savory broth.
Sundubu Jjigae
A bubbling Korean stew of soft tofu, seasoned broth, vegetables, and often seafood or meat, usually finished with an egg.
Suwon Wang Galbi
Suwon Wang Galbi is a large grilled beef short-rib dish marinated in a sweet-savory Korean seasoning mixture and commonly finished with aromatics and sesame oil.
Tteok Sanjeok
Tteok sanjeok is a Korean pan-fried skewer of chewy rice cakes layered with seasoned beef and vegetables.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.