Differences

This shows you the differences between two versions of the page.

@@ Line 1: / Line 1: @@
+====== Gwandong Cuisine ======
+==== Makguksu ====
+Buckwheat noodles served cold or lightly spicy, often topped with kimchi and cucumber—refreshing, nutty, and iconic to Gangwon. [([[https://www.foodandspot.com/articles/recipes/korean/authentic-makguksu-recipe-korean-cold-noodles|Food and Spot]])]
+==== Memil Jeonbyeong ====
+Thin buckwheat crepes filled with radish kimchi or vegetables; chewy, earthy, and a classic mountain street food. [([[https://english.visitkorea.or.kr/svc/contents/contentsView.do?vcontsId=178974|Visit Korea]])]
+==== Gamja Ongsimi ====
+Chewy potato dumplings made from grated potatoes, served in anchovy or seafood broth—pure Gangwon comfort food. [([[https://www.maangchi.com/recipe/gamja-ongsimi-guk|Maangchi]])]
+==== Gamja Guk ====
+A hearty potato soup cooked with chili paste and vegetables, reflecting the region’s reliance on potatoes in cold climates. [([[https://www.koreanbapsang.com/gamjaguk-potato-soup/|Korean Bapsang]])]
+==== Ojing-eo Sundae (Gangwon Style) ====
+Squid stuffed with noodles, tofu, and vegetables, then steamed—lighter and more seafood-forward than blood sausages. [([[https://zenkimchi.com/korean-food-101/stuffed-squid/|Zen Kimchi]])]
+==== Dotorimuk Muchim (Acorn Jelly Salad) ====
+Silky acorn jelly tossed with soy sauce, chili flakes, and vegetables—cooling, earthy, and mountain-born. [([[https://mykoreankitchen.com/seasoned-acorn-jelly-dotori-muk-muchim/|My Korean Kitchen]])]
+==== Gondeure Namul Bap ====
+Rice cooked with dried thistle greens, served with soy seasoning—deeply aromatic and tied to foraging traditions. [([[https://stellanspice.com/korean-thistle-rice/|Stella'n'Spice]])]
+==== Cheonggukjang Gukbap ====
+Rice in a soup made with extra-fermented soybeans; pungent, warming, and ideal for cold winters. [([[https://www.youtube.com/watch?v=ZJ6RHs3kCbQ|YouTube]])]
+==== Dubu Jorim (Mountain Tofu Braise) ====
+Locally made tofu gently braised in soy sauce and chili—simple, protein-rich, and rustic. [([[https://cjeatsrecipes.com/korean-braised-tofu/|CJ Eats Recipes]])]
+==== Saengtae Guk (Fresh Pollock Soup) ====
+Clear soup made from fresh pollock, radish, and tofu—light, briny, and restorative. [([[https://asiansupper.com/recipe/saengtae-jjigae-fresh-pollock-stew/|Asian Supper]])]
+==== Bugeo Guk (Dried Pollock Soup) ====
+A deeply comforting soup made from air-dried pollock, traditionally eaten in winter or after long travel. [([[https://www.maangchi.com/recipe/bugeoguk|Maangchi]])]
+==== Mountain Vegetable Bibimbap ====
+Rice topped with assorted wild greens rather than meat—herbal, seasonal, and reflective of alpine foraging. [([[https://kimchimari.com/bibimbap-traditional/|Kimchimari]])]
+==== Gamja Jeon (Potato Pancakes) ====
+Crispy pancakes made from grated potatoes only—no flour—resulting in a clean, starchy crunch. [([[https://mykoreankitchen.com/crispy-matchstick-potato-pancake/|My Korean Kitchen]])]
+==== Dongchimi Makguksu ====
+Buckwheat noodles served in icy radish-water kimchi broth—bright, clean, and thirst-quenching. [([[https://www.maangchi.com/recipe/dongchimi-guksu|Maangchi]])]
+==== Buckwheat Tteok (Memil Tteok) ====
+Dense rice cakes made with buckwheat flour, mildly sweet and often eaten during seasonal rituals. [([[https://www.korea.net/NewsFocus/Culture/view?articleId=135296|Korea]])]
+{{tag>food culture geography}}

User Tools

Site Tools

Differences

Page Tools