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⁾