Oversized dumplings filled with tofu, mung bean sprouts, pork, and kimchi — lighter and less garlicky than southern versions. ¹⁾

Square-shaped cold dumplings served in a chilled broth; elegant, refreshing, and traditionally eaten in summer. ²⁾

A non-spicy white kimchi made with napa cabbage, pear, chestnuts, and pine nuts—subtle, crisp, and aromatic. ³⁾

A clean-tasting soup combining fresh white fish with seasonal vegetables, highlighting Haeseo’s coastal simplicity. ⁴⁾

Soft tofu dumplings lightly seasoned and steamed, reflecting the region’s preference for mild, soybean-based dishes. ⁵⁾

Thin wheat noodles served in a clear anchovy stock—lighter and more restrained than southern kalguksu. ⁶⁾

Zucchini slices stuffed with minced meat or tofu, gently pan-fried and steamed—delicate and visually elegant. ⁷⁾

Glass noodles prepared with minimal oil and seasoning, focusing on textMy Korean Kitchen]])]

A clear soup made from local clams, radish, and tofu—briny, refreshing, and restorative. ⁸⁾

Yellow croaker gently steamed and lightly seasoned; prized in the region for its natural sweetness. ⁹⁾

A protein-rich, mild soup made with handmade tofu and sprouts, often eaten as a daily household meal. ¹⁰⁾

A thinner, less oily kimchi pancake with a crisp edge and restrained spice level.¹¹⁾

Tender seaweed dressed with soy sauce and sesame oil rather than chili paste—clean and ocean-forward. ¹²⁾

Rice cooked with barley, millet, or beans, reflecting the agrarian traditions of inland Haeseo.¹³⁾

A mildly sweet tteok made with chestnuts and jujubes—often prepared for ancestral rites and seasonal festivals. ¹⁴⁾