A clear soup made with lightly fermented oysters (jeot), producing a delicate briny depth rather than strong saltiness. 1)
Locally made tofu gently braised in soy sauce and vegetables—softer, less spicy, and more savory than southern versions. 2)
A mildly sweet soup made from Korean pumpkin and soybean paste, reflecting Hoseo’s farming traditions. 3)
Rice cooked with fresh oysters, radish, and light seasoning—clean, coastal, and subtly luxurious. 4)
Large-cut radish kimchi with restrained chili, emphasizing crunch and fermentation over heat. 5)
Rice served in a clear sprout soup, less garlicky and lighter than Jeolla versions. 6)
Rice mixed with barley and seasonal vegetables, dressed with soy sauce rather than gochujang—earthy and balanced. 7)
White kimchi seasoned with pear, chestnut, and minimal chili; crisp, refreshing, and quietly aromatic. 8)
Savory pancakes made from fermented soybean paste mixed with vegetables—rustic and deeply umami. 9)
Lightly seasoned oyster salad with vinegar and soy sauce—bright, briny, and textural. 10)
Glass noodles cooked with minimal oil and sweetness, highlighting vegetables rather than sauce. 11)
Small potatoes simmered in soy sauce and syrup until glossy—comfort food with gentle sweetness. 12)
A clean, protein-rich soup combining soft tofu and clams, common in inland–coastal border areas. 13)
Rice cooked with millet and beans, reflecting Hoseo’s grain-rich agriculture. 14)
Sticky rice mixed with chestnuts, jujubes, pine nuts, and honey—less sweet and more nut-forward than other regions. 15)