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⁾