A guide to regional Korean cuisines: From Seoul to Jeju
South Korea’s culinary landscape is as diverse as its geographical terrain, with each region boasting distinct regional flavours and cooking techniques shaped by local ingredients, climate, and historical influences.
Each area’s unique contributions to Korean cuisine continue to evolve while maintaining their essential characteristics, creating a rich mosaic of flavours that makes Korean food culture truly special.
Read more: The history of banchan, the heart of Korean dining
Let’s explore the unique characteristics that make each province’s cuisine special.
Seoul Capital Area
While not technically a traditional region, Seoul’s historical position as the capital has created its own culinary identity. Seolleongtang (ox bone soup), made from ox bones, brisket, and other cuts, is a local dish of Seoul and one of the city’s most famous specialities. Typically simmered over a low flame to extract the flavour from the bones, it’s best enjoyed by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions to taste.
See also: How to spend 48 hours in Seoul
Gyeonggi Province
Surrounding Seoul, Gyeonggi-do’s cuisine combines urban sophistication with rural traditions. In a country where Korean barbeque joints are a dime a dozen, Suwon is the undisputed capital of beef ribs, known for its high quality and juicy flavour. Suwon galbi (grilled marinated beef ribs), a local delicacy, represents the region’s expertise in meat preparation. The province’s proximity to Seoul has historically influenced its diverse culinary offerings, incorporating various regional styles.
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Jeolla Province
Jeolla-do’s cuisine is characterised by its abundance of seafood, vegetables, and distinctive seasonings. The region’s fertile plains and coastal waters provide an impressive variety of ingredients. The authentic Jeonju bibimbap (Korean rice bowl), perhaps the most famous iteration of the traditional Korean dish, is known as a longevity food in Jeonju and has more delicate flavours. It features carefully arranged seasonal vegetables, meat, and gochujang (red chilli paste) over rice cooked in bone broth, topped with a raw egg and served in a hot stone bowl.
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Gyeongsang Province
Known for its bold, robust flavours and generous use of garlic, the southeastern region’s cuisine reflects its warmer climate and agricultural bounty. Andong jjimdak (Korean-style braised chicken), served with glass noodles, various vegetables, and a soy sauce-based broth, originated in the city of Andong and showcases the region’s love for hearty, flavourful dishes. The province is also famous for its milmyeon (cold wheat noodle soup), a variant of the North Korean noodle dish naengmyeon that became popular during the Korean War when refugees settled in Busan.
See also: A food lover’s guide to Busan, South Korea
Gangwon Province
The mountainous northeastern province's cuisine reflects its harsh winters and abundant forest products. Gangwon-do is renowned for its buckwheat production, leading to specialities like makguksu (cold buckwheat noodles), another dish that’s closely related to naengmyeon. It’s served in a chilled broth and sometimes with sugar, mustard, sesame oil, or vinegar. Gangwon’s capital city of Chuncheon, on the other hand, is famed for Chuncheon dakgalbi (spicy stir-fried chicken served with rice cakes and vegetables), which has become a national favourite. In fact, there’s an entire street dedicated to dakgalbi restaurants in Chuncheon.
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Jeju Island
This volcanic island’s unique ecosystem produces distinctive ingredients and cooking methods. Black pork from native Jeju pigs is prized nationwide for its superior taste and texture but the other speciality is abalone, a high-quality ingredient that’s considered a Jeju treasure. It can be prepared in many ways including jeonbokjuk (abalone porridge), jeonbokdolsotbap (abalone hot stone pot rice), haemultang (spicy seafood stew), and jeonbokgui (grilled abalone). Alternatively, try fresh abalone harvested by the Haenyeo (female divers).
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