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+====== Haeseo Cuisine ======
+==== Hwanghae-do Mandu (Large Rustic Dumplings) ====
+Oversized dumplings filled with tofu, mung bean sprouts, pork, and kimchi — lighter and less garlicky than southern versions. [([[https://www.maangchi.com/recipe/mandu|Maangchi]])]
+==== Pyeonsu ====
+Square-shaped cold dumplings served in a chilled broth; elegant, refreshing, and traditionally eaten in summer. [([[https://www.tasteatlas.com/pyeonsu|Taste Atlas]])]
+==== Baek Kimchi (Haeseo Style) ====
+A non-spicy white kimchi made with napa cabbage, pear, chestnuts, and pine nuts—subtle, crisp, and aromatic. [([[https://mykoreankitchen.com/baek-kimchi-non-spicy-white-kimchi/|My Korean Kitchen]])]
+==== Eochae-guk (Fish & Vegetable Soup) ====
+A clean-tasting soup combining fresh white fish with seasonal vegetables, highlighting Haeseo’s coastal simplicity. [([[https://www.koreanbapsang.com/eomuk-guk-fish-cake-soup/|Korean Bapsang]])]
+==== Dubu Mandu ====
+Soft tofu dumplings lightly seasoned and steamed, reflecting the region’s preference for mild, soybean-based dishes. [([[https://www.withaglass.com/?p=2396|With a Glass]])]
+==== Wheat Noodles in Anchovy Broth ====
+Thin wheat noodles served in a clear anchovy stock—lighter and more restrained than southern kalguksu. [([[https://www.youtube.com/watch?v=9Z5jlMm04Mg|YouTube]])]
+==== Hobak Seon (Stuffed Zucchini) ====
+Zucchini slices stuffed with minced meat or tofu, gently pan-fried and steamed—delicate and visually elegant. [([[https://www.facebook.com/bakenboil/posts/stuffed-zucchini-hobakseon-by-sychung-from-korean-cooking-by-soon-young-chungso-/552926859399133/|Facebook]])]
+==== Haeseo-style Japchae ====
+Glass noodles prepared with minimal oil and seasoning, focusing on textMy Korean Kitchen]])]
+==== Jogae-guk (Clam Soup) ====
+A clear soup made from local clams, radish, and tofu—briny, refreshing, and restorative. [([[https://www.korea.net/NewsFocus/Culture/view?articleId=144121|Korea]])]
+==== Steamed Croaker (Gulbi Jjim) ====
+Yellow croaker gently steamed and lightly seasoned; prized in the region for its natural sweetness. [([[https://english.visitkorea.or.kr/svc/contents/contentsView.do?vcontsId=182144|Visit Korea]])]
+==== Tofu & Soybean Sprout Soup ====
+A protein-rich, mild soup made with handmade tofu and sprouts, often eaten as a daily household meal. [([[https://cookpad.com/eng/recipes/170202|Cookpad]])]
+==== Haeseo Kimchi Pancake ====
+A thinner, less oily kimchi pancake with a crisp edge and restrained spice level.[([[https://www.maangchi.com/recipe/kimchijeon|Maangchi]])]
+==== Seasoned Seaweed Salad (Miyeok Muchim) ====
+Tender seaweed dressed with soy sauce and sesame oil rather than chili paste—clean and ocean-forward. [([[https://chefchrischo.com/sweet-sour-seaweed-salad/|Chef Chris Cho]])]
+==== Rice with Mixed Grains (Japgokbap) ====
+Rice cooked with barley, millet, or beans, reflecting the agrarian traditions of inland Haeseo.[([[https://futuredish.com/japgokbap/|Future Dish]])]
+==== Chestnut & Jujube Rice Cake ====
+A mildly sweet tteok made with chestnuts and jujubes—often prepared for ancestral rites and seasonal festivals. [([[https://www.facebook.com/groups/692297795102937/posts/1342522663413777/|Facebook]])]
+{{tag>food culture geography}}

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