Buckwheat noodles served cold or lightly spicy, often topped with kimchi and cucumber—refreshing, nutty, and iconic to Gangwon. 1)
Thin buckwheat crepes filled with radish kimchi or vegetables; chewy, earthy, and a classic mountain street food. 2)
Chewy potato dumplings made from grated potatoes, served in anchovy or seafood broth—pure Gangwon comfort food. 3)
A hearty potato soup cooked with chili paste and vegetables, reflecting the region’s reliance on potatoes in cold climates. 4)
Squid stuffed with noodles, tofu, and vegetables, then steamed—lighter and more seafood-forward than blood sausages. 5)
Silky acorn jelly tossed with soy sauce, chili flakes, and vegetables—cooling, earthy, and mountain-born. 6)
Rice cooked with dried thistle greens, served with soy seasoning—deeply aromatic and tied to foraging traditions. 7)
Rice in a soup made with extra-fermented soybeans; pungent, warming, and ideal for cold winters. 8)
Locally made tofu gently braised in soy sauce and chili—simple, protein-rich, and rustic. 9)
Clear soup made from fresh pollock, radish, and tofu—light, briny, and restorative. 10)
A deeply comforting soup made from air-dried pollock, traditionally eaten in winter or after long travel. 11)
Rice topped with assorted wild greens rather than meat—herbal, seasonal, and reflective of alpine foraging. 12)
Crispy pancakes made from grated potatoes only—no flour—resulting in a clean, starchy crunch. 13)
Buckwheat noodles served in icy radish-water kimchi broth—bright, clean, and thirst-quenching. 14)
Dense rice cakes made with buckwheat flour, mildly sweet and often eaten during seasonal rituals. 15)