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+====== Gyeonggi Cuisine ======
+==== Neobiani ====
+Thinly sliced beef marinated in soy sauce and grilled gently—an ancestor of modern bulgogi, refined and lightly sweet. [([[https://www.korea.net/NewsFocus/Culture/view?articleId=140906|Korea]])]
+Seolleongtang
+Milky beef-bone soup simmered for hours, prized for its clean flavor and restorative qualities. [([[https://interestingwiki.com|Link description]])]
+==== Jang Gukbap (Han River Style) ====
+Rice served in a light soy-based broth with beef and vegetables—simple, elegant everyday food. [([[https://japan.recipetineats.com/korean-beef-soup-with-rice-gukbap/|RecipeTin Eats]])]
+==== Baeksuk (Plain Chicken Soup) ====
+Whole chicken simmered with garlic and jujube, emphasizing natural flavor rather than heavy seasoning. [([[https://www.maangchi.com/recipe/yeonggye-baeksuk|Maangchi]])]
+==== Jeonju-Style Tofu (Gyeonggi Variant) ====
+Soft, fresh tofu served warm with soy seasoning—valued for purity and texture. [([[https://www.facebook.com/groups/koreanfr/posts/1911867035960665/|Facebook]])]
+==== Doraji Muchim (Bellflower Root Salad) ====
+Shredded bellflower root seasoned lightly with chili and vinegar—bitter, crunchy, and refreshing. [([[https://mykoreankitchen.com/spicy-bellflower-root-salad/|My Korean Kitchen]])]
+==== Tteokgalbi ====
+Minced beef or pork ribs shaped and grilled, combining royal banquet elegance with rustic charm. [([[https://www.maangchi.com/recipe/tteokgalbi|Maangchi]])]
+==== Jorim Dishes (Soy-Braised Specialties) ====
+Fish or vegetables braised slowly in soy sauce, a hallmark of Gyeonggi’s patient cooking style. [([[https://www.koreanbapsang.com/daegu-jorim-soy-braised-cod-fish-with/|Korean Bapsang]])]
+==== Kongnamul Guk ====
+Soybean sprout soup, clean and bracing, commonly eaten for breakfast or after long nights. [([[https://mykoreankitchen.com/bean-sprout-soup-kongnamul-guk/|My Korean Kitchen]])]
+==== Hanjeongsik (Royal Table Cuisine) ====
+Multi-dish meals inspired by Joseon court cooking, emphasizing balance, color, and seasonality. [([[https://www.hansik.or.kr/magazines/list/magazineDetail/225/3949?menuSn=429|Hansik]])]
+==== Dongchimi (Gyeonggi Style) ====
+Clear radish water kimchi with pear and jujube—mild, crisp, and subtly sweet. [([[https://www.beyondkimchee.com/dongchimi/|Beyond Kimchee]])]
+==== Pyeonyuk (Boiled Pork Slices) ====
+Chilled slices of boiled pork served with dipping sauces; clean, delicate, and ceremonial. [([[https://stg-german.visitkorea.or.kr/svc/contents/contentsView.do?vcontsId=179348|Visit Korea]])]
+==== Yakbap (Medicinal Rice) ====
+Sticky rice mixed with chestnuts, jujubes, pine nuts, and honey—sweet, dense, and festive. [([[https://www.maangchi.com/recipe/yaksik|Maangchi]])]
+==== Gamjeong (Pan-Fried Meat Patties) ====
+Small seasoned patties fried lightly, commonly served as a side dish at family gatherings. [([[https://chefchrischo.com/korean-mini-beef-patties-wanja-jeon/|Chef Chris Cho]])]
+==== Seasonal Han River Fish Stew ====
+Freshwater fish simmered with radish and tofu, reflecting the river-based diet of central Korea. [([[https://www.noshwithdavid.com/recipes/spicy-korean-fish-stew/|Nosh With David]])]
+{{tag>food culture geography}}

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