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+====== Chungcheong Cuisine ======
+==== Eorigul Jeotguk ====
+A clear soup made with lightly fermented oysters (jeot), producing a delicate briny depth rather than strong saltiness. [([[https://koreanfoodtoday.wordpress.com/2023/01/10/salted-fermented-spicy-oyster/|Korean Food Today]])]
+==== Chungcheong Dubu Jorim ====
+Locally made tofu gently braised in soy sauce and vegetables—softer, less spicy, and more savory than southern versions. [([[https://www.maangchi.com/recipe/dubu-jorim|Maangchi]])]
+==== Hobak Guk (Pumpkin Soup) ====
+A mildly sweet soup made from Korean pumpkin and soybean paste, reflecting Hoseo’s farming traditions. [([[https://mykoreankitchen.com/pumpkin-porridge-hobakjuk/|My Korean Kitchen]])]
+==== Gulbap (Oyster Rice) ====
+Rice cooked with fresh oysters, radish, and light seasoning—clean, coastal, and subtly luxurious. [([[https://oyster-obsession.com/korean-oyster-rice/|Pyster Obsession]])]
+==== Seokbakji (Chunky Radish Kimchi) ====
+Large-cut radish kimchi with restrained chili, emphasizing crunch and fermentation over heat. [([[https://www.youtube.com/watch?v=7Fu-IdVVtvA|YouTube]])]
+==== Soybean Sprout Gukbap (Hoseo Style) ====
+Rice served in a clear sprout soup, less garlicky and lighter than Jeolla versions. [([[https://www.maangchi.com/recipe/kongnamul-gukbap|Maangchi]])]
+==== Barley Bibimbap ====
+Rice mixed with barley and seasonal vegetables, dressed with soy sauce rather than gochujang—earthy and balanced. [([[https://www.instagram.com/reel/Crd7AQ5Iyvh/|Instagram]])]
+==== Baek Kimchi (Chungcheong Variant) ====
+White kimchi seasoned with pear, chestnut, and minimal chili; crisp, refreshing, and quietly aromatic. [([[https://www.tiktok.com/@thekoreanvegan/video/7449544992433163566|TikTok]])]
+==== Jangtteok (Soybean Paste Pancake) ====
+Savory pancakes made from fermented soybean paste mixed with vegetables—rustic and deeply umami. [([[https://kimchimari.com/gochujang-pancake-jangtteok-chives/|Kimchimari]])]
+==== Eorigul Muchim ====
+Lightly seasoned oyster salad with vinegar and soy sauce—bright, briny, and textural. [([[https://www.instagram.com/reel/DRgojMFCXeq/|Instagram]])]
+==== Chungcheong-style Japchae ====
+Glass noodles cooked with minimal oil and sweetness, highlighting vegetables rather than sauce. [([[https://mykoreankitchen.com/korean-glass-noodle-stir-fry-japchae/|My Korean Kitchen]])]
+==== Gamja Jorim (Soy-Braised Potatoes) ====
+Small potatoes simmered in soy sauce and syrup until glossy—comfort food with gentle sweetness. [([[https://www.koreanbapsang.com/gamja-jorim-braised-potatoes/|Korean Bapsang]])]
+==== Tofu & Clam Soup ====
+A clean, protein-rich soup combining soft tofu and clams, common in inland–coastal border areas. [([[https://www.maangchi.com/recipe/dubu-jogaetguk|Maangchi]])]
+==== Millet & Bean Rice (Japgokbap) ====
+Rice cooked with millet and beans, reflecting Hoseo’s grain-rich agriculture. [([[https://futuredish.com/japgokbap/|Future Dish]])]
+==== Yakbap (Medicinal Sweet Rice) – Hoseo Style ====
+Sticky rice mixed with chestnuts, jujubes, pine nuts, and honey—less sweet and more nut-forward than other regions. [([[https://www.facebook.com/groups/koreanfr/posts/1623880451425993/|Facebook]])]
+{{tag>food culture geography}}

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